Bhuna KhichuriRoasted Rice and Lentils
This comforting khichuri gets extra depth from dry-roasted moong dal and ghee-fried spices. It cooks into a soft, savory rice-and-lentil dish with potatoes and cauliflower, ideal for rainy-day meals.
Prep
20m
Cook
45m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 250gBasmati Rice (rinsed)
- 200gMoong Dal Lentils (dry-roasted and rinsed)
- 250gPotato (cubed)
- 250gCauliflower (cut into florets)
- 180gOnion (finely chopped)
- 15gGarlic (crushed)
- 15gFresh Ginger (crushed)
- 6gCumin Seeds
- 2pcsBay Leaf
- 1pcsCinnamon Stick
- 3pcsGreen Cardamom
- 4pcsClove
- 6gTurmeric Powder
- 50mlGhee
- 12gSalt
- 1.2lWater (hot)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat a dry pot over medium heat and toast the moong dal lentils until they smell nutty and turn lightly golden. Tip them out, rinse them, and set them aside.
- 02
Add the ghee to the same pot and heat it to about 150°C (300°F). Add the cumin seeds, bay leaves, cinnamon stick, green cardamom, and cloves, and stir until fragrant.
- 03
Add the onion and cook until golden. Stir in the garlic and fresh ginger and cook until the raw smell disappears.
- 04
Add the basmati rice, the toasted moong dal lentils, potato, cauliflower, turmeric powder, and salt. Stir so everything is coated in the spiced ghee.
- 05
Pour in the hot water and bring it to a gentle simmer at about 95°C (205°F).
- 06
Cover and cook on low heat until the basmati rice and moong dal lentils are tender and the mixture is soft, thick, and spoonable.
- 07
Rest the khichuri, covered, for 5 minutes before serving.
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