Kicharee

• 1 cup Long grain Basmati Rice
• 1 cup Split Green Mung Dal (available at Indian grocers)
• 2 tbsp oil
• 1/2 medium sized yellow onion (diced)
• 2 cloves garlic (finely minced)
• 1 tbsp fresh ginger (grated)
• 1 bunch fresh spinach (chopped)
• 1 cup cherry tomatoes (halved)
• 8 cups water
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• salt to taste
• 2-3 tbsp clarified butter (ghee) or salted butter

1. In a large pot add oil and chopped yellow onion, garlic and ginger. Add a couple pinches of salt and cook on medium heat until beginning to brown.
2. Add tomatoes and let them blister.
3. Thoroughly wash the rice and mung dal until the water is clear. Then add both the rice and mung into the pot. Add the water, ground coriander, cumin, turmeric and salt (a tsp or so).
4. Bring the kicharee to a boil and then reduce to a simmer. Add in the spinach. Cover and let gently simmer for 20 minutes.
5. Uncover the kicharee and stir. Continue cooking until the water has mostly absorbed (sort of like overcooking the rice - you want a slightly risotto like texture). Salt to taste. (If you like the texture really smooth you can stir more vigorously at this point.)
6. Stir in the ghee or butter. Enjoy immediately (of course) or cool and store in your tiffin for lunch!

grocers, oil, yellow onion, garlic, ginger, fresh spinach, cherry tomatoes, water, ground coriander, ground cumin, turmeric, salt, butter

Taken from food52.com/recipes/6964-kicharee (may not work)