# Dhaka Style Bhuna Dal Khichuri Recipe

This is a detailed recipe for an authentic Dhaka-style Bhuna Dal Khichuri, a dish that showcases the rich culinary heritage of Bangladesh with its aromatic spices and hearty ingredients.

- Total time: 25 min
- Cuisine: Indian
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- mortar and pestle
- deep pan

## Source

- Original video: https://www.youtube.com/watch?v=wfYDlprWAvE
- Recipe page: https://www.cliprecipe.com/recipe/e4047c58-13c0-484a-9696-75f2f012ff83
- Extracted: 2026-04-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt