Kitcheri

1 1/2 cups rice Pakistani basmati rice
1/2 cup moong daal
5 cloves
1 tsp black pepper
1 inch piece cinnamon stick
3 large cardamom
1 tsp caraway seeds
2 tsp salt
1 small onion sliced thinly
1/2 cup ghee or cooking oil

Preparation:

Put the rice and daal in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for about 2 hours. Drain in a sieve and let it stand for a minute or two. Heat the ghee or oil in the heavy base pan and add the onions, stirring frequently fry to a pale golden color. Add the all spices, fry for 1 minute. Add rice, lentil and salt and level with a spatula. Add enough water to cover the rice by about 1 to 2 inches. (The amount of water depends on, how mushy the rice you want.) Cover with a tight fitting lid, reduce the heat and allow to cook for about 20 -25 minutes or until rice is very tender and mushy. Transfer it to a serving dish and add butter to it, butter will melt with the heat of the rice. Serve immediately.