2 cups Basmati rice4 cups water1 tsp butter1½ cups lentil (any kind)4 to 5 cups of water½ tsp turmeric6 tbsp ghee1-1/2 teaspoons asofoetida2 chillies (dried red)Salt to taste¼ tsp (pinch) coriander1 tbsp fresh ginger pasteWash rice and soak for 5 minutes. Boil the rice over medium heat for about 10 -15 minutes. Stir once thoroughly. Add butter to make rice give it taste as well as make it soft and fluffy. Turn the heat to low and cook, covered, for 5 more minutes until done Wash lentils and soak lentil for 10 minutes. Remove anything that floats on the surface and drain extra water. Add drained lentils in fresh water and bring to a boil again. Add all spices. Reduce the heat and simmer, covered, for 20 to 30 minutes until lentils are soft and the consistency is similar to that of porridge. In a small pan heat the remaining ghee and fry the chilies. Stir into the lentils a few minutes before you stop boiling. Serve with rice.
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