Masoor Dal Khichdi With Ghee And Crispy Onions

2 cups Spekko Basmati Extra Long Grain White Rice 1 cup IMBO red lentils 4 tbs ghee (or oil) 5 cardamom pods 1 tsp cumin seeds 1 cinnamon stick 5 cloves 2 bay leaves or a sprig of curry leaves 2 whole dried red chillies 1 onion, chopped 3 cloves garlic, chopped 1 tsp grated fresh ginger 1/4 tsp turmeric 2 tomatoes, chopped 3 - 4 cups water salt 3 - 4 tbs fresh coriander, roughly chopped

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Tempering/topping:

3 tbs ghee 1 onion, thinly sliced 2 sprigs fresh curry leaves (optional) dried red chilli (optional) chopped pistachios

Rinse the rice and lentils separately at least three times, until the water runs clear.

Put them into separate bowls and pour 3 cups water into each. Use warm water to cover the basmati rice. Soak for 30 minutes.