Name: Bhoger Khichuri
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Ingredients: 0 For the Khichuri:; 1 cup Basmati rice; 0.5 cup split yellow moong dal (lentils); 2 tbsp ghee (clarified butter); 0 1 bay leaf; 0 2 (3 whole dry red chilies); 0 1 cinnamon stick; 0 2 (3 green cardamom pods); 3 clove 2; 0.5 tsp cumin seeds; 0.5 tsp black mustard seeds; 0.5 tsp turmeric powder; 0.5 tsp cumin powder; 0.5 tsp coriander powder; 0.25 tsp red chili powder (adjust to taste); 0 Salt to taste; 0 4 (5 cups water); 0 For the Tadka (Tempering):; 2 tbsp ghee; 0.5 tsp cumin seeds; 0.5 tsp mustard seeds; 0 2 (3 green chilies, slit); 0.5 inch piece of ginger, grated; 0 A pinch of asafoetida (hing) (hing); 0 For Garnish:; 0 Freshly chopped coriander leaves

Instructions

Wash the rice and lentils together and soak them in water for about 30 minutes. Drain the water and set it aside.
In a large heavy-bottomed pot or pressure cooker, heat 2 tablespoons of ghee over medium heat. Add the bay leaf, dry red chilies, cinnamon stick, cardamom pods, cloves, cumin seeds, and black mustard seeds. Sauté until they start to splutter and become fragrant.
Add the soaked and drained rice and lentils to the pot. Stir them for a few minutes to coat them with the ghee and spices.
Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt to the pot. Mix well to combine all the spices with the rice and lentils.
Pour in 4-5 cups of water and bring it to a boil. If you are using a pressure cooker, close the lid without the weight and let it simmer for about 15-20 minutes on low heat. If you're using a regular pot, cover it and cook until the rice and lentils are soft and fully cooked. You may need to add more water if the mixture becomes too thick.
In a separate small pan, heat 2 tablespoons of ghee for the tempering. Add cumin seeds, mustard seeds, green chilies, grated ginger, and a pinch of asafoetida. Sauté until the seeds start to crackle and the chilies become slightly crispy.
Pour the tempering (tadka) over the cooked khichuri and mix well.
Garnish the Bhoger Khichuri with freshly chopped coriander leaves.
Serve hot with fried eggplant slices (Begun Bhaja), crispy papad, and a dollop of ghee. It's also traditional to serve it with sweet chutney or Payesh (rice pudding) during special occasions.
Enjoy your delicious Bhoger Khichuri!