Creamy Lentil "Risotto" (Kichdi) - cooking recipe

Ingredients

1 cup basmati rice
1 cup assorted lentils (I use 1/3 cup each of mung, chana, masoor)
1/2 teaspoon turmeric powder (check the color, add more if needed till yellow)
4 -6 tablespoons ghee (opt for the upper limit for a richer flavor)
1 cinnamon stick
4 bay leaves
4 cloves
6 cardamom pods
3 teaspoons cumin seeds
1 onion, finely chopped
4 garlic cloves
salt, to taste
lemon juice (optional)
cilantro, to garnish

Preparation

Rinse the rice and lentils in several changes of water, and let soak for 1-4 hours. Drain.
Add enough water to cover the lentils and rice by 1 inch, and bring to a boil (try to remove any foam that may rise to the top during this process).
Reduce heat and add turmeric and salt.
Cover and let simmer on LOW heat until rice and lentils are tender, about 30mins.
Keep checking to see if water needs replenishing, you don't want it to dry out. Stir often so it doesn't stick at the bottom.
Keep adding water till rice is overcooked (grains no longer separate) and you have a thick porridge-like consistency. (You have to play it by ear and add water to thin the consistency or increase heat for a thicker mixture).
In a small saucepan, heat ghee and then add the cinnamon stick, bay leaves, cloves, cardamom and cumin seeds.
When they are fragrant and splutter, add the onion and garlic and cook till onion is softened.
Pour this mixture into the lentil-rice mixture and stir to combine well.
Just before serving serving, drizzle with lemon juice if desired.
(Note: This dish is best served hot immediately. It will thicken a lot as it cools, so if you plan to reheat it, add more water as you reheat it, till it's a soupy consistency again).