Dhaka Style Bhuna Dal Khichuri

30 mins
Serves 4
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Directions

  1. 1In a mortar and pestle, grind together 2 green cardamoms, 1 black cardamom, 2 cloves, a very small piece of nutmeg, ½ mace, and 5-6 black peppercorns to make a fine powder. Set aside.
  2. 2In a mortar and pestle, grind together 2 green cardamoms, 1 black cardamom, 2 cloves, a very small piece of nutmeg, ½ mace, and 5-6 black peppercorns to make a fine powder. Set aside.
  3. 3In a mortar and pestle, grind together 2 green cardamoms, 1 black cardamom, 2 cloves, a very small piece of nutmeg, ½ mace, and 5-6 black peppercorns to make a fine powder. Set aside.
  4. 4In a deep pan, heat 3 tbsp mustard oil and 2 tbsp cooking oil. Once warm, add ½ cup thinly sliced onions and ¼ tsp salt. Cook until the onions are light brown.
  5. 5In a deep pan, heat 3 tbsp mustard oil and 2 tbsp cooking oil. Once warm, add ½ cup thinly sliced onions and ¼ tsp salt. Cook until the onions are light brown.
  6. 6In a deep pan, heat 3 tbsp mustard oil and 2 tbsp cooking oil. Once warm, add ½ cup thinly sliced onions and ¼ tsp salt. Cook until the onions are light brown.
  7. 7To the pan, add ¼ tsp shah jeera, 2 bruised cardamoms, 3 cloves, 2 small cinnamon sticks, and 2 bay leaves. Sauté for a minute to let the spices become fragrant.
  8. 8To the pan, add ¼ tsp shah jeera, 2 bruised cardamoms, 3 cloves, 2 small cinnamon sticks, and 2 bay leaves. Sauté for a minute to let the spices become fragrant.
  9. 9To the pan, add ¼ tsp shah jeera, 2 bruised cardamoms, 3 cloves, 2 small cinnamon sticks, and 2 bay leaves. Sauté for a minute to let the spices become fragrant.
  10. 10Splash a little water into the pan, then add ½ tbsp garlic paste and 1 tbsp ginger paste. Cook for 30-40 seconds. Add ½ tsp ground coriander, ½ tsp red chili powder, and 1 tsp turmeric powder. Sauté until the spices separate from the oil over medium heat.
  11. 11Splash a little water into the pan, then add ½ tbsp garlic paste and 1 tbsp ginger paste. Cook for 30-40 seconds. Add ½ tsp ground coriander, ½ tsp red chili powder, and 1 tsp turmeric powder. Sauté until the spices separate from the oil over medium heat.
  12. 12Splash a little water into the pan, then add ½ tbsp garlic paste and 1 tbsp ginger paste. Cook for 30-40 seconds. Add ½ tsp ground coriander, ½ tsp red chili powder, and 1 tsp turmeric powder. Sauté until the spices separate from the oil over medium heat.
  13. 13Add 3 cups soaked kalijeera rice and ½ cup soaked moong dal to the pan. Mix well with the spice mix for 3-4 minutes. Then, add the secret spice mix and combine well.
  14. 14Add 3 cups soaked kalijeera rice and ½ cup soaked moong dal to the pan. Mix well with the spice mix for 3-4 minutes. Then, add the secret spice mix and combine well.
  15. 15Add 3 cups soaked kalijeera rice and ½ cup soaked moong dal to the pan. Mix well with the spice mix for 3-4 minutes. Then, add the secret spice mix and combine well.
  16. 16Add 6½ cups of warm water, 1 tbsp mixed pickle, and salt to taste. Add ½ tsp roasted cumin, 1 cup soaked red lentils, a few drops of kewra water, and 8-10 green chilies. Bring to a boil, then cover and cook on low heat for 15 minutes.
  17. 17Add 6½ cups of warm water, 1 tbsp mixed pickle, and salt to taste. Add ½ tsp roasted cumin, 1 cup soaked red lentils, a few drops of kewra water, and 8-10 green chilies. Bring to a boil, then cover and cook on low heat for 15 minutes.
  18. 18Add 6½ cups of warm water, 1 tbsp mixed pickle, and salt to taste. Add ½ tsp roasted cumin, 1 cup soaked red lentils, a few drops of kewra water, and 8-10 green chilies. Bring to a boil, then cover and cook on low heat for 15 minutes.
  19. 19Open the lid, mix well, and garnish with a pinch of roasted cumin, garam masala, 1 tbsp ghee, 2 tbsp fried onions, and fresh coriander. Cover and let it rest on the lowest heat for another 10 minutes.
  20. 20Open the lid, mix well, and garnish with a pinch of roasted cumin, garam masala, 1 tbsp ghee, 2 tbsp fried onions, and fresh coriander. Cover and let it rest on the lowest heat for another 10 minutes.
  21. 21Open the lid, mix well, and garnish with a pinch of roasted cumin, garam masala, 1 tbsp ghee, 2 tbsp fried onions, and fresh coriander. Cover and let it rest on the lowest heat for another 10 minutes.

Ingredients

  • 3 tbsp Mustard oil
  • 3 tbsp Mustard oil
  • 3 tbsp Mustard oil
  • 2 tbsp Cooking oil
  • 2 tbsp Cooking oil
  • 2 tbsp Cooking oil
  • 0.5 cup Onions, thinly sliced
  • 0.5 cup Onions, thinly sliced
  • 0.5 cup Onions, thinly sliced
  • 0.25 tsp Salt
  • 0.25 tsp Salt
  • 0.25 tsp Salt
  • 0.25 tsp Shah jeera (caraway seeds)
  • 0.25 tsp Shah jeera (caraway seeds)
  • 0.25 tsp Shah jeera (caraway seeds)
  • 2 Green cardamoms, bruised
  • 2 Green cardamoms, bruised
  • 2 Green cardamoms, bruised
  • 3 Cloves
  • 3 Cloves
  • 3 Cloves
  • 2 Cinnamon sticks, small
  • 2 Cinnamon sticks, small
  • 2 Cinnamon sticks, small
  • 2 Bay leaves
  • 2 Bay leaves
  • 2 Bay leaves
  • 1 splash Water
  • 1 splash Water
  • 1 splash Water
  • 0.5 tbsp Garlic paste
  • 0.5 tbsp Garlic paste
  • 0.5 tbsp Garlic paste
  • 1 tbsp Ginger paste
  • 1 tbsp Ginger paste
  • 1 tbsp Ginger paste
  • 0.5 tsp Ground coriander
  • 0.5 tsp Ground coriander
  • 0.5 tsp Ground coriander
  • 0.5 tsp Red chili powder
  • 0.5 tsp Red chili powder
  • 0.5 tsp Red chili powder
  • 1 tsp Turmeric powder
  • 1 tsp Turmeric powder
  • 1 tsp Turmeric powder
  • 3 cups Kalijeera rice or any fragrant short grain rice, washed and soaked for 30 minutes
  • 3 cups Kalijeera rice or any fragrant short grain rice, washed and soaked for 30 minutes
  • 3 cups Kalijeera rice or any fragrant short grain rice, washed and soaked for 30 minutes
  • 0.5 cup Moong dal (split yellow lentils), soaked for 30 minutes
  • 0.5 cup Moong dal (split yellow lentils), soaked for 30 minutes
  • 0.5 cup Moong dal (split yellow lentils), soaked for 30 minutes
  • 6.5 cups Warm water
  • 6.5 cups Warm water
  • 6.5 cups Warm water
  • 1 tbsp Mixed pickle
  • 1 tbsp Mixed pickle
  • 1 tbsp Mixed pickle
  • 1 to taste Salt
  • 1 to taste Salt
  • 1 to taste Salt
  • 0.5 tsp Roasted cumin powder
  • 0.5 tsp Roasted cumin powder
  • 0.5 tsp Roasted cumin powder
  • 1 cup Red lentils (masoor dal), soaked for 30 minutes
  • 1 cup Red lentils (masoor dal), soaked for 30 minutes
  • 1 cup Red lentils (masoor dal), soaked for 30 minutes
  • 1 few drops Kewra water
  • 1 few drops Kewra water
  • 1 few drops Kewra water
  • 8 Green chilies
  • 8 Green chilies
  • 8 Green chilies
  • 2 Green cardamoms
  • 2 Green cardamoms
  • 2 Green cardamoms
  • 1 Black cardamom
  • 1 Black cardamom
  • 1 Black cardamom
  • 2 Cloves
  • 2 Cloves
  • 2 Cloves
  • 1 small piece Nutmeg
  • 1 small piece Nutmeg
  • 1 small piece Nutmeg
  • 0.5 Mace
  • 0.5 Mace
  • 0.5 Mace
  • 6 Black peppercorns
  • 6 Black peppercorns
  • 6 Black peppercorns
  • 2 tbsp Fried onions
  • 2 tbsp Fried onions
  • 2 tbsp Fried onions
  • 2 tbsp Fresh coriander
  • 2 tbsp Fresh coriander
  • 2 tbsp Fresh coriander
  • 1 tbsp Ghee
  • 1 tbsp Ghee
  • 1 tbsp Ghee
  • 1 pinch Garam masala
  • 1 pinch Garam masala
  • 1 pinch Garam masala
  • 1 pinch Roasted cumin
  • 1 pinch Roasted cumin
  • 1 pinch Roasted cumin

Equipment

Deep panMortar and pestle
Dhaka Style Bhuna Dal Khichuri | Clip Recipe