BHUNA KHICHURI

BHUNA KHICHURI is a pure Bengali delicacy. Bhuni or Bhuna stands for frying. We fry both moong dal and rice along with other minimal spices and the end result is non-sticky pulau-like khichuri. It is the texture that matters in the case of this particular type of khichuri. Both rice and lentil must be well-cooked yet in shape, not broken. This is so popular amongst we Bengalis and a must to prepare during Durga puja. This authentic Bengali delight adds soul to the special Durga Puja Bhog. This is served along with various types of Bhaja-Bhuji (fried vegetables) and Labra (another delicious amalgamation of veggies slow cooked to perfection with a dash of panch phoron). We have enjoyed bhuna khichuri with Begun bhaja and Misti Kumro bhaja.

Ingredients:

• Moong dal - 3/4 cup
• Gobindo Bhog rice (you can use Basmati rice also) - 1 cup
• Ghee - 2 tsp
• Bay leaves - 2
• Dry Red Chilli - 2
• Cumin seeds - 1 tsp
• Cashew nuts - 10-12
• Ginger and green chili paste - 2 tsp
• Salt as per taste
• Turmeric powder - 1/2 tsp
• Roasted cumin powder - 1/2 tsp
• Sugar - 1 tsp
• Green chilies - 2-3
• Raisins - 10-12
• Water - 2 cup
• Freshly grated coconut - 1 tsp (optional)
• Cardamom powder - 1/2 tsp

Process:

1. Dry roast the moong dal till it turns golden brown. Wash and drain the dal, keep aside.

2. Heat ghee in a kadhai, add bay leaves, dry red chilies and cumin seeds, roast for 2-3 seconds. Add cashew nuts and roast for a minute. 

3. Now add rice and moong dal along with ginger chilli paste and all the powder spices. Mix well and keep on cooking on low medium flame for 4-5 minutes.

4. Add raisins, green chilies and 2 cups of water (2 cups of water is for 3/4th cup of moong dal and 1 cup of rice). Add grated coconut. Mix, cover and cook on medium flame for 3-4 minutes or until both rice and dal is completely done. 

5. Add cardamom powder to finish with. Serve hot with labra, or any bhaja. 

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe