INDIAN-SPICED LENTILS AND RICE

1 c. dried lentils
1 c. basmati rice
2 t. vegetable oil
2 1-inch pieces of cinnamon stick
2 whole cloves
1 t. cumin seeds
3 garlic cloves, finely chopped
2 t. chopped fresh ginger
4-1/2 c. water
2 t. salt
1 t. sugar
1/4 t. turmeric
1/4 c. chopped fresh cilantro
2 T. fresh lime juice

1. Rinse lentils; drain. Place in small bowl. Rinse rice; drain. Place in another small bowl.

2. Heat oil in heavy large saucepan over medium-high heat. Add cinnamon, cloves, and cumin; sauté about 2 minutes. Add garlic and ginger; sauté about 30 seconds. Add water, salt, sugar, and turmeric; bring to boil. Reduce heat; add lentils and cook 8 minutes.

3. Increase heat to high. Add rice and boil 5 minutes. Reduce heat; cover and simmer until lentils and rice are tender and liquid is absorbed, about 45 minutes. Remove cinnamon stick pieces and cloves. Mix in cilantro and lime juice.