For 2 cups rice :
1⁄4 cup oil dhal
1 small onion
2 pods Elachi (cardomom)
3 pepper corns
1 teaspoon Jeeru (Cumin) seeds
3 teaspoon salt
4 cups water +another 1⁄2
1 tablespoon ghee (Clarified butter)
500ml sour milk / plain yogurt
1⁄2 teaspoon dhana powder
1⁄4 teaspoon haldi
2 tablespoon or more Kari masala ( green chillies , curry leaves , fresh coriander , water , salt )
For the kitchri :
In a small pot add water and the oil dhal and allow to soften completely
In the meantime , in a pot add some oil with all the whole spices and sliced onions and braise until the onion ad turned golden brown , now add the 4 cups of water followered by the haldi , salt and ghee (Clarified butter) . Add the already boiled dhal and lastly the rice , mix everything together and allow to boil on medium heat for 5 minutes , put the pot lid on ,and leave to steam on very low , if necessary add the remaining 2/2 cup water and steam until done .
FOR THR KARI :
In a bowl add the sour milk / yogurt with together with the kari masala , salt , dhana powder , haldi and mix well with a folk
In a small pot add the curry leaves and jeera seeds and allow to brown for awhile about 3 minutes apt he. Add about 2 tablespoon oil and add the yogurt / sour milk mix and keep in stirring until it boils 1s and then take it off the stove .
Note : curry will bust if you do not stir .