Name: Bengali Bhuna Khichuri recipe by Bethica Das at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 3
Ingredients: 1/2 cup basmati rice; 1/2 cup moong dal; 1 cup cauliflower florets; 10-12 french beans, cut into 1" piece; 1 carrot, cut into 1" piece; 1 potato, chopped; 3 tbsp. mustard oil; 2 bay leaves; 2 dry red chilies; 1" cinnamon; 2 green cardamoms; 4-5 cloves; 1 tsp. cumin seeds; 2 green chilies, slit; 1" ginger, julienne; salt to taste; 1/2 tsp. turmeric powder; 1 tbsp. roasted coriander-cumin powder; 1 tsp. ghee; coriander leaves, green chilies and lime wedges to garnish; begun bhaja / aloo bhaja (eggplant fry / potato fry) to serve

ABOUT Bengali Bhuna Khichuri RECIPE

A simple and a hearty comfort food that tastes so delicious any time and every time I prepare. It is a wholesome and a balanced meal in itself with the rice, lentils and the veggies. Just a tsp. of ghee brings out the actual essence of this yummy dish. Nothing can beat having this humble khichuri along with some begun bhaja (fried eggplants) or aloo bhaja (potato fry).

Ingredients Serving: 3

1/2 cup basmati rice
1/2 cup moong dal
1 cup cauliflower florets
10-12 french beans, cut into 1" piece
1 carrot, cut into 1" piece
1 potato, chopped
3 tbsp. mustard oil
2 bay leaves
2 dry red chilies
1" cinnamon
2 green cardamoms
4-5 cloves
1 tsp. cumin seeds
2 green chilies, slit
1" ginger, julienne
salt to taste
1/2 tsp. turmeric powder
1 tbsp. roasted coriander-cumin powder
1 tsp. ghee
coriander leaves, green chilies and lime wedges to garnish
begun bhaja / aloo bhaja (eggplant fry / potato fry) to serve

Instructions

Dry roast the moong dal till light brown. Soak the rice and dal for 30 minutes. Heat 2 tbsp. oil and saute the potatoes and cauliflower separately till light brown. Keep aside.
Heat the remaining oil and fry the cumin seeds, bay leaves, ginger, dry red chilies, green chilies, cinnamon, cardamoms and cloves. Saute for a few seconds till the crackling stops.
Add the soaked and drained rice and moong dal. Saute for 2 minutes. Add 2 cups water, salt, coriander-cumin powder, turmeric powder and the fried veggies, carrots and beans (Preserving few to garnish).
Pressure cook for 2 whistles. Drizzle ghee and garnish with coriander leaves. Serve hot with begun bhaja (fried eggplants), lime wedges and green chilies.

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