For 2 cups rice : ¼ cup oil dhal Oil 1 small onion Cinnamon stick 2 pods Elachi (cardomom) 3 cloves 3 pepper corns 1 teaspoon Jeeru (Cumin) seeds Haldi salt to taste ( I used 2 teaspoon ) 4 cups water +another ½ 2 tablespoon ghee (Clarified butter) KARI : 500ml sour milk / plain yogurt Kari leaves Jeera seeds ½ teaspoon dhana powder ¼ teaspoon haldi Salt Pinch sugar 2 tablespoon or more Kari masala ( green chillies , curry leaves , fresh coriander , water , salt ) Oil
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. 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 .