Bhuna khichuri
Rice and lentils fried before the water goes in. Bengali food for a rainy day.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Dry-roast the moong dal for five minutes, to a nutty smell, and rinse it.
Rinse the rice and dry it. Wet rice will not toast; it steams in its own water.
Heat the ghee, brown the potatoes and lift them out.
In the same ghee fry the bay, cinnamon and cardamom, then the onion and ginger until golden.
Add the rice and dal with the turmeric and cumin and toast them five minutes, stirring.
Add boiling water at twice the volume of the grain, return the potatoes, season and add the whole chillies.
Cover and cook twenty minutes on a low heat, then let it stand ten minutes without opening it.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Nilanjan Sasmal · CC BY-SA 4.0