Preheat your oven to 350°F. In a large bowl combine the dried rice and lentils. Rinse the mixture well with water and then drain. Pour the washed rice and dal into a large, oven-proof pot along with four and a half cups of water. Set aside. In a small pot, heat the oil. When nice and hot, add the mustard seeds. Once the seeds pop, add in the cloves and the cinnamon sticks and then turn off the heat. This cooked oil and spice mixture is known as a tadka. Add the tadka to the pot containing the rice, dal, and water. Add the turmeric, red chile powder, and salt to taste. Stir to combine and then bring the mixture to a rapid boil. Let it cook for one minute. Then cover tightly with a lid and place the pot in the preheated oven. Cook for 15 minutes and then turn off oven but do not open the door. Let the pot sit in the closed oven for another 15-20 minutes until the rice is fully cooked, the lentils are soft, and there is no water left. Divide the kitchadi between four bowls or plates (or whatever vessel you fancy, really). It’s great on its own, but to round it out you can serve it with things like a spoonful of sweet mango pickle, or a glass of buttermilk, or both!