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