Bhuni Khichuri (Dry Rice and Lentil Medley)
Serves:
4 people
Total Cooking Time:
40 minutes (including soaking time)
Ingredients:
| Gobindobhog/Basmati Rice - | 1 cup |
| Moong Dal - | 1/2 cup (dry roasted) |
| Potatoes (cubed) - | 1 |
| Carrots (cubed) - | 1 |
| Green Peas - | 1/2 cup |
| Onion (sliced) - | 1 |
| Ginger Paste - | 1 tablespoon |
| Bay Leaf - | 1 |
| Cumin Seeds - | 1 teaspoon |
| Whole Garam Masala (cloves, cardamom, cinnamon) - | 1 teaspoon |
| Turmeric Powder - | 1/2 teaspoon |
| Red Chili Powder - | 1/2 teaspoon |
| Garam Masala Powder - | 1/2 teaspoon |
| Ghee - | 2 tablespoons |
| Water - | 3 cups |
| Salt and Sugar - | as per taste |
This dish is a Bengali favorite, especially during monsoon or winter. Unlike regular khichuri, this version is more flavorful and dry, with each grain of rice and dal coated in spices.
Step-by-Step Recipe:
1. Heat ghee in a large pan and add cumin seeds and whole garam masala.
2. Add onions and sauté until golden brown.
3. Add ginger paste, potatoes, carrots, and green peas. Cook for a few minutes.
4. Add the roasted moong dal and soaked basmati rice.
5. Add turmeric, red chili powder, salt, and a pinch of sugar.
6. Pour 3 cups of water and cook on medium heat until the water is absorbed and the rice is cooked.
7. Sprinkle garam masala powder and serve hot with mango or tomato chutney.