Embark on a culinary journey to Bangladesh with this aromatic Dhaka Style Bhuna Dal Khichuri. A savory blend of rice and lentils, this dish is infused with rich spices, making it a staple in Bangladeshi cuisine. Enjoy the comforting warmth of this classic dish reminiscent of local hotel-style preparations.
Ingredients
馃尶 2 Green cardamoms
馃尶 1 Black cardamom
馃尶 2 Cloves
馃尠 Small piece of Nutmeg
馃尶 陆 Mace
馃尶 5-6 Black peppercorns
馃尶 3 tbsp Mustard oil
馃尶 2 tbsp Cooking oil
馃 陆 cup Onions, thinly sliced
馃 录 tsp Salt
馃尶 录 tsp Shah jeera
馃尶 2 Green cardamoms, bruised
馃尶 3 Cloves
馃尶 2 small Cinnamon sticks
馃崈 2 Bay leaves
馃挧 Splash of Water
馃 陆 tbsp Garlic paste
馃 1 tbsp Ginger paste
馃尶 陆 tsp Ground coriander
馃尪 陆 tsp Red chili powder
馃尶 1 tsp Turmeric powder
馃崥 3 cups Kalijeera rice, washed and soaked for 30 minutes
馃嵅 陆 cup Moong dal, soaked for 30 minutes
馃挧 6陆 cups Warm water
馃 1 tbsp Mixed pickle
馃 Salt
馃尶 陆 tsp Roasted cumin powder
馃嵅 1 cup Red lentils, soaked for 30 minutes
馃憙 A few drops of Kewra water
馃尪 8-10 Green chilies
馃尶 Pinch of Roasted cumin
馃尶 Pinch of Garam masala
馃 1 tbsp Ghee
馃尠 2 tbsp Fried onions
馃崈 Fresh coriander
Instructions
1- Prepare the Secret Spice Mix:
- In a mortar and pestle, grind green cardamoms, black cardamom, cloves, nutmeg, mace, and black peppercorns into a fine powder.
- Set aside.
2- Saut茅 Onions:
- In a deep pan, such as a Le Creuset Dutch oven, heat mustard oil and cooking oil.
- Add onions and salt, saut茅 until the onions turn light brown.
3- Add Whole Spices:
- Introduce shah jeera, bruised green cardamoms, cloves, cinnamon sticks, and bay leaves to the pan.
- Saut茅 for about 1 minute until fragrant.
4- Cook Pastes and Powders:
- Add a splash of water to the pan.
- Incorporate garlic paste and ginger paste, cooking for 30-40 seconds.
- Add ground coriander, red chili powder, and turmeric powder. Saut茅 over medium heat until spices separate from the oil.
5- Add Rice and Moong Dal:
- Add washed and soaked kalijeera rice and soaked moong dal to the pan.
- Mix well for 3-4 minutes with the spice mixture.
6- Incorporate Secret Spice Mix:
- Stir in the prepared secret spice mix, ensuring it鈥檚 well combined.
7- Add Remaining Ingredients:
- Pour in warm water. Add mixed pickle, salt, roasted cumin powder, soaked red lentils, kewra water, and green chilies.
8- Cook Khichuri:
- Bring to a boil. Once boiling, cover and cook on low heat for 15 minutes.
9- Garnish and Rest:
- Open the lid and mix well. Garnish with roasted cumin, garam masala, ghee, fried onions, and fresh coriander.
- Cover and let rest on the lowest heat for another 10 minutes before serving.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 6
Equipment:
- Le Creuset Dutch oven
- Mortar and pestle
- Measuring cups/spoons
- Spatula
- Strainer/Sieve
- Serving plate
Cooking Tips
- Pre-soak rice and lentils for 30 minutes to ensure even cooking.
- Grind spices fresh for maximum flavor.
- Saut茅 spices until oil separates for enhanced flavors.
- Let the dish rest before serving for better integration of flavors.
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