KHICHREE (AKA KEDGEREE)
1 cup basmati rice
1 cup masoor daal (red
lentil)
1 1/2 medium onions
2 to 3 cloves garlic
2-inch piece fresh ginger,
divided use
3 to 4 tablespoons canola
oil
2 to 3 bay leaves
2-inch piece cinnamon
stick, broken
1 1/2 to 2 teaspoons
turmeric
1/2 teaspoon cayenne powder, or 1 teaspoon paprika
1 teaspoon salt or to taste 4 to 5 cups water
FOR THE TOPPING: 3 tablespoons butter, plus 1 tablespoon canola oil
1 1/2 onions, thinly spiced Pinch salt
Wash the rice and lentils and let them soak for about half hour. Slice three-quarters of the onion thinly. Finely chop the other remaining onion finely along with the garlic and a 1-inch piece of the ginger. Slice the remaining ginger piece into thin rounds. Set aside.
Heat the oil in a large, heavy pot and saute the sliced onion until translucent, about 2 minutes. Add the minced onion-garlic-ginger along with the rest of the ingredients before water and saute, stirring constantly, until fragrant and starting to take on darker color, without burning, 3 to 5 minutes. Add the drained rice and lentils and cook, stirring, until rice is translucent, about 2 minutes.
Add the water, so that it tops the solids by about half inch, and stir the pot from the bottom. Bring to a boil, then reduce heat and cover. Cook 25 to 30 minutes, stirring occasionally to prevent sticking and adding water if needed. A thick, gruellike consistency should be achieved and the rice and lentil kernels should become soft with no central crunch. Remove from heat and keep covered.
In a heavy, nonstick saucepan, heat the butter and oil and fry the 1-andhalf thinly sliced onion over medium heat, stirring occasionally, until the onion is uniformly golden brown. Using a slotted spoon, fish out the browned onion, draining the oil well, and spread it out on a cutting board for a few minutes to crisp.
Serve the hot khichree with the fried onion and the fragrant butter in separate bowls. Diners should spoon out the khichree on their plates and top the serving generously with the fried onions and hot butter, which is the heart of the dish. A spicy omelet, and small-diced potatoes, crisped in butter and spices, make a perfect side dish, as does curried chicken or beef. Indians rarely add fish to khichree.
Set a replica of the Taj on the table to conjure up an image of old India, rain or shine.