Date:    Tue, 16 Nov 93 08:30:50 CST
From:    mindy.s.mymudes@uwrf.edu

CHANNA DAAL KHICHIRI
Lentils and rice with onions

1 cup rice
1/3 cup lentils
1/2 cup sliced onion
1 tsp cumin seeds
1/2 inch cinnamon stick
2 cloves
1 brown cardamom pod, split or bruised
10-12 peppercorns

Rinse rice and lentils separately, then soak them in 2 1/2 cups of water
for 20-25 minutes. Drain them well and put off to side.  Slowly dryfry onions,
in heavy saucepan. When they begin to carmelize and brown, and exude moisture, 
add
cumin, cinnamon, clove, cardamom, and peppercorns. If they stick, add a little
water. Stir until onions are golden brown. Add 2 1/4 cups off water and put
in lentils first. Let it come to a boil, reduce heat to a minimum, cover and
cook 10 minutes, add drained rice, stirring gently to mix lentils and and 
rice together. Cover and continue cooking for 20-25 minutes, let stand 3
or 4 minutes before serving.