Rice And Lentils With Curry Leaves And Ginger (Ven Pongal)

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1/4 teaspoon canola oil

2 teaspoons cumin seeds

1 teaspoon black peppercorns

1/2 cup dried small red lentils

4 cups water

1 cup long-grain rice

3/4 teaspoon kosher salt

1/2 teaspoon ground turmeric

1/4 cup finely chopped fresh cilantro

2 tablespoons (1-inch) julienne-sliced peeled fresh ginger

1 tablespoon clarified butter

12 medium-sized fresh curry leaves

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