Kitchiri

• 14 cup dried red lentils, rinsed
• 1 bay leaf
• 1 cup basmati rice, rinsed
• 4 cloves
• 4 tablespoons butter
• 1 teaspoon curry powder
• 12 teaspoon mild chili powder
• 2 tablespoons parsley, chopped
• 4 eggs, hard-boiled and quartered

1. Put the lentils in a pan, add the bay leaf and cover with cold water.
2. Bring to a boil, skim off any foam, then reduce the heat.
3. Cover and simmer for 25-30 minutes, until tender.
4. Drain, then discard the leaf.
5. Meanwhile, cook the rice with cloves and a pinch of salt.
6. Melt the butter in a large frying pan over gentle heat, then add the curry and chili powders and cook for 1 minute
7. Stir in the lentils and rice and mix until they are coated in the spiced butter.
8. Season and cook for 1-2 minutes until heated through.
9. Stir in the parsley and serve topped with eggs.

red lentils, bay leaf, basmati rice, cloves, butter, curry powder, chili powder, parsley, eggs

Taken from www.food.com/recipe/kitchiri-447739 (may not work)