Khichuri

This brown rice and lentil stew is a nourishing, easy to make, and one-dish meal - a great favorite in India.

1 cup red lentils
1/2 cup brown rice
1 bay leaf
1 one-inch piece of cinnamon stick
1/4 tsp turmeric
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup carrots, sliced
1/2 cup cauliflower florets
Hot water
2 tbsp oil
1 tsp cumin seeds
1/3 cup raw unsalted cashews
Juice of a lemon
Salt
Garnish: 2 hard boiled eggs quartered
1 tbsp cilantro, chopped
Place the rice and the lentils in a skillet. Put the next 8 ingredients on top. Pour enough hot water to barely cover the vegetables. Bring to a boil over medium heat. Simmer covered until all water is absorbed, and the rice is tender (30-40 minutes). Heat oil in skillet. Saute the cumin seeds for a minute. Add the cashews and saute for 2 minutes. Pour this mixture over the rice. Sprinkle lemon juice over, add salt to taste. Garnish with the eggs and cilantro. Serve with green salad and chutney.