• Mix dry rice and lentils into a mixing bowl and rinse with water, about 3 times until water goes from cloudy to clear. Cover with water and let it soak for 30 minutes
• Drain the soaked rice and lentils. Add the mixture to a large cooking pot and cover with the water. Sprinkle in the salt and stir to mix. On high heat bring the mixture to a simmer then lower the heat to low and cover. Cook for 10-15 minutes. Check every 5 minutes to see consistency
• Once rice and lentils are soft and sticky (a thick porridge) you can decide to add more water if you want a thinner porridge. Add a cup at a time and cook on low until absorbed.
• When Kichri is at desired consistency taste for salt and adjust if needed.

For Baghar:

• In a small, shallow pan add in the vegetable oil, cumin seeds, and fried onion. Fry on high heat until bubbling and everything is toasted - about 2 minutes. Turn off the heat and add in the crushed tomato and mix to combine.
• Once Baghar is ready you can serve. To serve, (optionally) add a pat of butter on top of serving of Kichri and spoon over the fresh baghar. Garnish with thinly sliced sweet pepper for added freshness
• Enjoy!