Bhuna khichuri (spiced rice and lentils with fried onion)

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Method

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1. Rinse the rice, mung beans (or lentils), and chickpeas separately in cold water. Drain the rice and let it dry.
2. Soak the mung beans and chickpeas in water for 30 minutes, then drain and briefly toast them in a dry pan until fragrant. ⏱ Timer: 30 min
3. Lightly crush the cardamom, cinnamon, and cloves.
4. Melt the ghee in a heavy pan, add the bay leaves and the crushed spices. Once they start to sputter, add the ginger and cumin, and fry for 1-2 minutes. ⏱ Timer: 1 min
5. Add the green chiles and peas, and stir for a few seconds.
6. Add the rice, and stir-fry for 2-3 minutes until every grain is coated with the fat. ⏱ Timer: 2 min
7. Add the mung beans, chickpeas, and salt, and fry for another 1-2 minutes. ⏱ Timer: 1 min
8. Pour in enough hot water to cover the mixture by about 2.5 cm. Cover, and simmer on low heat until the rice and lentils are soft but not falling apart (about 10 minutes). ⏱ Timer: 10 min
9. Meanwhile, fry the onion in the remaining ghee in another pan until golden brown.
10. Serve the finished dish topped with the fried onion and fresh coriander.

Source: Wikibooks Cookbook – Bhuna Khichuri (Bengali Rice and Lentils) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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