Bhuna Khichuri
Rice and roasted lentils cooked down with whole spices into a rich, comforting monsoon-day pot.
Prep
15 min
Cook
35 min
Total
50 min
Serves
4
Per serving
470 kcal
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Instructions
Step 1: Dry roast the moong dal until nutty and fragrant, then rinse.
Step 2: Wash the rice and drain well.
Step 3: Fry bay leaves, cinnamon and cardamom in ghee, then add onion and cook until golden.
Step 4: Stir in ginger, turmeric and the drained rice and dal and toast for 3 minutes.
Step 5: Pour in hot water, season and bring to a boil.
Step 6: Cover and cook on low for 20 minutes until thick and glossy.
Step 7: Rest 5 minutes and serve with fried eggplant or omelette.
Ingredients
Quantities update automatically for 4 servings.
- 400 gBasmati rice — washed
- 200 gMoong dal — dry roasted
- 3 tbspGhee
- 2 mediumOnion — sliced
- 2 tbspFresh ginger — grated
- 2 leavesBay leaf
- 4 podsGreen cardamom
- 1 tspGround turmeric
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 470 kcal
- Protein
- 16 g
- Carbohydrates
- 72 g
- Fat
- 13 g
- Saturated fat
- 6 g
- Fibre
- 6 g
- Sugar
- 4 g
- Sodium
- 610 mg
These figures are estimates for general information only and are not medical or dietary advice.