1 tbsp. butter
1 tbsp. vegetable oil
1 med. onion, chopped
1 tsp. curry powder or garam marsala
2 1/2 c. water
4 whole cloves
2/3 c. brown lentils
1/2 c. uncooked long grain rice
1 tsp. salt

In medium saucepan heat butter and oil over medium-high heat. Add onion. Saute until lightly browned. Remove half the onion; set aside. Stir in curry powder or garam marsala.

Add water and cloves to saucepan. Bring to a boil over high heat. Add lentils and rice. Cover, reduce heat and simmer 25 to 30 minutes until liquid has been absorbed. Stir in salt. Serve topped with remaining onion. Yield: About 3 cups.