1/2 c  Brown lentils soaked for 1hr
      1 l  Onion, finely chopped
    1/2 ts Mashed garlic
    1/2 ts Grated ginger
      1    Fresh green chilli
           Seeded and finely chopped
      4 T  Ghee
      1    Cinnamon stick
      2    Cloves
      1    Bay leaf
    1/2 ts Turmeric
      1 ts Salt
      1 c  Long grain rice
           Soaked for 1 hour
    1/2 c  Red lentils
      2 T  Chopped spring onions
  Cooking time: 25 minutes
  Drain the brown lentils, cover with boiling water and boil for 15 minutes
  until beginning to soften.
  Drain
  Cook the onion, garlic, ginger and chilli in the ghee until soft and
  lightly coloured. Add the cinnamon, cloves, bay leaf and turmeric. Cook
  for 2 minutes, stirring.
  Add the drained rice and lentils, mix well, then add water to cover by
  3-cm. Bring to boil, then cook on very low heat until the liquid has been
  absorbed, about 20 minutes.
  Stir in the chopped spring onion. Remove cinnamon stick before serving.
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