Kitchiri

From "Cooking with Beans, Grains, Pulses and Legumes."

• Ready In: 35 mins
• Serves: 4
• Yields: 4

Ingredients

• 1⁄4 cup dried red lentils, rinsed
• 1  bay leaf
• 1  cup basmati rice, rinsed
• 4  cloves
• 4  tablespoons butter
• 1  teaspoon curry powder
• 1⁄2 teaspoon mild chili powder
• 2  tablespoons parsley, chopped
• 4  eggs, hard-boiled and quartered

Directions

1. Put the lentils in a pan, add the bay leaf and cover with cold water. Bring to a boil, skim off any foam, then reduce the heat.
2. Cover and simmer for 25-30 minutes, until tender. Drain, then discard the leaf.
3. Meanwhile, cook the rice with cloves and a pinch of salt.
4. Melt the butter in a large frying pan over gentle heat, then add the curry and chili powders and cook for 1 minute
5. Stir in the lentils and rice and mix until they are coated in the spiced butter. Season and cook for 1-2 minutes until heated through.
6. Stir in the parsley and serve topped with eggs.