West Bengal
Bengali bhuna khichuri
Roasted moong, fried rice grains, ghee. Khichuri that dressed up for the occasion.
50 minTime
16 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original491kcalsame
16 gproteinsame
11 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Dry roast the moong dal in a heavy pan, stirring, until golden. Wash the rice and the dal together and drain.
- 2Heat the mustard oil and half the ghee. Fry the potato and cauliflower until golden. Lift out.
- 3In the same fat, add bay leaves, whole spices and cumin seeds, then the ginger paste, turmeric, cumin and chilli powders. Add the rice and dal and fry, stirring gently.
- 4Pour in the hot water, add salt, sugar, green chillies, the fried vegetables and the peas. Cover and cook on low.
- 5Finish with the rest of the ghee and garam masala. Rest covered for 5 minutes.
Serve it like this
Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.
