Tips: This is a versatile indian side dish, and can also be served as a winter lunch dish with tomatoes and yogurt.

Prep Time: 10 min
Cook Time: about 30 min

Yield:4

1. Heat the ghee or butter in a large, heavy-bottomed pan. Add the onion, garlic, and celery to the pan and cook for 5 minutes, or until soft.
   
   
2. Add the turmeric, garam masala, chopped green chile, cumin seeds, and cilantro. Cook over medium heat, stirring constantly, for 1 minute, or until fragrant.
   
   
3. Add the rice and lentils and cook for 1 minute, until the rice is translucent.
   
   
4. Pour the vegetable juice and stock into the pan and bring to a boil over medium heat. Cover and simmer over low heat, stirring occasionally, for 20 minutes, or until the lentils are cooked (they should be tender when pressed between 2 fingers).
   
   
5. Transfer the kitchouri to a warmed serving dish and serve piping hot.