Bhuna Khichuri | FoodieAtlas

Ingredients

For the Rice and Lentils:
1 cup basmati rice
1/2 cup moong dal (yellow split lentils)
3 tablespoons ghee or vegetable oil
1 large onion, thinly sliced
2 cloves garlic, minced
1-inch piece ginger, minced
2 green chilies, slit
1 large tomato, chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
Salt to taste
For the Vegetables:
1 large potato, peeled and cubed
1 carrot, peeled and chopped
1/2 cup green peas
1/2 cup cauliflower florets
For the Garnish:
Fresh cilantro, chopped
Lemon wedges

Instructions

Prepare the Rice and Lentils

Rinse the basmati rice and moong dal under cold water until the water runs clear. Soak them together in water for about 30 minutes, then drain.

Cook the Onions and Spices

In a large pot or Dutch oven, heat the ghee or vegetable oil over medium heat. Add the thinly sliced onion and saut√© until golden brown.

Add the minced garlic, minced ginger, and slit green chilies. Cook for another 2-3 minutes until fragrant.

Stir in the chopped tomato and cook until softened.

Add the Spices and Lentils

Add the ground turmeric, ground cumin, ground coriander, ground black pepper, and salt. Cook for another minute.

Add the drained rice and moong dal to the pot and stir to coat with the spices.

Cook the Vegetables

Add the cubed potato, chopped carrot, green peas, and cauliflower florets to the pot.

Pour in enough water to cover the mixture (about 4 cups) and bring to a boil.

Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice, lentils, and vegetables are tender and the mixture is thick and creamy. Stir occasionally to prevent sticking.

Serve

Transfer the Bhuna Khichuri to a serving dish.

Garnish with freshly chopped cilantro and serve with lemon wedges on the side.