Bhuna Khichuri
The monsoon comfort pot: rice and lentils cooked together with turmeric and spices into a soft, ghee-glossed khichuri, eaten with fried ilish, eggplant and pickles as the rain pours.
What it is
The monsoon comfort pot: rice and lentils cooked together with turmeric and spices into a soft, ghee-glossed khichuri, eaten with fried ilish, eggplant and pickles as the rain pours. Ingredients: gobindobhog or kalijira rice, moong dal (roasted dry first), turmeric, ginger, cumin, bay, dried chiles, ghee, green chiles, cauliflower, potatoes, peas. Recipe: 1) Dry-roast the dal until nutty; wash with the rice. 2) Bloom spices in ghee; add rice and dal. 3) Add hot water; simmer to a porridge softness. 4) Rest with a knob of ghee melting on top. Serve: with begun bhaja (fried eggplant), omelette, ilish fry and mango pickle. Flavor: gentle, gingery, rainy-day warmth. History: khichuri is one of Bengal's oldest one-pots; the bhuna (drier, richer) style is served at feasts and the soft style at home when the monsoon breaks. See also: Kacchi Biryani, Ilish Curry (Shorshe Ilish).
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