There’s nothing like some gorgeous Bhuna Khichuri for lunch!

Spiced Aromatic Lentils and Rice that pair amazingly with a plethora of sides. Serve it with any yellow curry (beef, chicken, egg, eggplant, shrimp), bhortas (potato, eggplant) or just some simple begun bhaja (fried eggplants). Absolutely delicious!

This Khichuri is deliciously nutty and fragrant.

I make mine with mixed daal which you can buy in any south asian grocers, which has masoor, chana, moong, and toor daals. But you can also make this with a half and half mixture of just masoor and chana daal.

The lentils are first toasted before soaking with the rice. That is what gives it that classic nutty khichuri flavor. Make sure to toast on medium – medium low and stir well when toasting so you can get all of it evenly. Do not let the lentils burn. They are done when they get a little color and you can smell the toasted aroma.

Once you add in your rice, make sure to wash the mixture well until the water runs clear, and only then soak. If you try to wash your rice/lentil mixture after soaking, they will break.

The trick to making your rice beautifully fluffy and flakey

is frying the washed and drained rice in the oil before adding water. This step ensures that the rice doesn’t stick together. You need to fry for a good 5-7 minutes, and the way to know if your rice if fried enough is to hear for the change in sound when you are stirring and the rice hits the pan. The grains will also get translucent.

You can watch the full process in this video!

INGREDIENTS  

• 2 cups basmati/chinigura/kalijeera rice
• 1 cup mixed daal (masoor, chana, moong, toor) OR half and half chana+masoor
• 6 tbsp oil (half veg, half mustard/ghee)
• 1 cup onion (thinly sliced)
• 2 bay leaves
• 1 cinnamon stick
• 3 cardamom pods
• 1 tsp whole cumin
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 1/2 tsp red chili
• 1 tsp turmeric
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 4 tsp salt (or to taste)
• 4 1/2 cups water (for boiling)
• 5 green chilis (half split)
• Cilantro to garnish (chopped)
• Fried onions to garnish

INSTRUCTIONS 

Toast your lentils in a small pan on medium – medium low heat for a few minutes until nice and fragrant, do not burn.

Pour into a bowl, add in your rice, then wash the mixture several times until the water runs clear. Then soak it in water for 15 minutes (while you prep) then drain well.

Heat your pot on medium-high. Add in your oils, wait for it to heat up, then add in your bay leaf, cinnamon, and cardamoms. Fry for about 30 seconds, then add in your cumin seeds. Fry for a bit until they start to pop, do not burn.

Then add in your onions. Fry for a few minutes until they soften. Then add in your ginger and garlic paste. Stir for a couple minutes until raw smells are gone, adding in a slash of water if needed to keep from burning

Then pour in a splash of water and all your ground spices. Stir and fry for a minute or two

Then add in your drained rice and lentils. Fry in the oil for about 5-7 minutes, stirring constantly, until they get nice and flakey. You can hear the sound change once it’s done

Then add in 4 1/2 cups of water and your salt. Bring it up to a boil. Then cover and turn the temp down to low.

Let it simmer until you can see the rice through the bubbles. Then throw in your green chilis and poke them into the rice. Put the lid back on.

Let it simmer/steam for another 12-15 minutes until the rice/lentils are pretty much cooked through. Test a piece of rice from the top to check, all the steam should be gone by now,

Garnish with chopped cilantro, more mustard oil/ghee (optional) and some fried onions.

Put the lid back on and let all the flavors come together for a few minutes, Fluff with a fork, and you’re done!