Dhaka Style Bhuna Dal Khichuri
Directions
- 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.
- 2In 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.
- 3To 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.
- 4Splash 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.
- 5Add 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.
- 6Add 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.
- 7Open 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
- 2 tbsp Cooking oil
- 0.5 cup Onions, thinly sliced
- 0.25 tsp Salt
- 0.25 tsp Shah jeera (caraway seeds)
- 2 Green cardamoms, bruised
- 3 Cloves
- 2 Cinnamon sticks, small
- 2 Bay leaves
- 1 splash Water
- 0.5 tbsp Garlic paste
- 1 tbsp Ginger paste
- 0.5 tsp Ground coriander
- 0.5 tsp Red chili powder
- 1 tsp Turmeric powder
- 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
- 6.5 cups Warm water
- 1 tbsp Mixed pickle
- 1 to taste Salt
- 0.5 tsp Roasted cumin powder
- 1 cup Red lentils (masoor dal), soaked for 30 minutes
- 1 few drops Kewra water
- 8 Green chilies
- 2 Green cardamoms
- 1 Black cardamom
- 2 Cloves
- 1 small piece Nutmeg
- 0.5 Mace
- 6 Black peppercorns
- 2 tbsp Fried onions
- 2 tbsp Fresh coriander
- 1 tbsp Ghee
- 1 pinch Garam masala
- 1 pinch Roasted cumin
Equipment
Deep panMortar and pestle
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