Bhuni Khichuri

3

When we talk about ultimate comfort food in Bengali cuisine, the first thing that comes into our mind is ‘Khichuri’. Sometimes when we are in hurry we always say that ‘Chal-e Dal-e Khichuri Bosea Debo’ means will cook ‘Khichuri’ adding rice and pulses. ‘Khichuri’ is all time favourite in our home. And I like to prepare different types of ‘Khichuries’. Today I’ll be sharing the recipe of ‘Bhuni Khichuri’ which is strictly a no onion – no garlic recipe. It is a little dry and adding cashew and raisins gives a very nice flavor to this dish. ‘Bhuni’ comes from the word ‘Bhuna’ which means fry. Since this ‘Khichuri’ is dry in consistency hence named like this. I served it with ‘Begun Bhaja’ and ‘Bandhakopir Pakora’, you can always serve it with veg or non-veg sides of your choice.

1

Ingredients to serve 4

  • Gobindobhog Rice or any Aromatic Rice – 150 gms
  • Moong Daal – 150 gms
  • Potato – 2 (Medium – cut into big cubes)
  • Cauliflower – 8-10 Florets
  • Green Peas – ½ cup
  • Tomato – 1
  • Green Chilli – 2
  • Grated Ginger – 1 ½ tsp
  • Cashew Nut – 10-15
  • Raisin – 10-15
  • Ghee – 2 Tbsp
  • Mustard Oil – 2 Tbsp
  • Cumin Seeds – ½ tsp
  • Bay Leaf – 2
  • Dry Whole Red Chili – 1
  • Cinnamon Stick – 1”
  • Clove – 3-4
  • Green Cardamom – 3-4
  • Turmeric Powder – 1 tsp
  • Cumin Powder – ½ tsp
  • Coriander Powder – ½ tsp
  • Red Chili Powder – ½ tsp
  • Garam Masala Powder – 1 tsp
  • Sugar – 1 Tbsp
  • Salt – To taste

Steps:

  1. Dry roast Moong Dal in a kadai till light brown in colour and you get a nutty aroma. Let it cool for sometimes and then wash the fried dal very well under running water.
  2. Wash the gobindobhog rice and keep aside.
  3. Take a big pot and boil around 2 liter water in a vessel by adding ¼ tsp turmeric powder and ¼ tsp salt. Now add the washed dal. Let it cook.
  4. Take a wok or kadai and heat mustard oil. Now fry the potato and cauliflower pieces adding a little turmeric powder and salt. Take out from oil and keep aside.
  5. In the same pan add 1 tsp of ghee. Fry the cashew and keep aside.
  6. Now temper the ghee+oil with cumin seeds, bay leaf, whole red chilli and whole garam masala.
  7. Add grated ginger and chopped tomato. Fry till oil separates.
  8. Now add the fried potato, cauliflower and green peas. Add all dry masalas except garam masala powder.
  9. While we were frying the masala and vegetables, the dal is half cooked. Now add the soaked rice and the fried masala and vegetables. Mix very well.
  10. Add sugar, half of raisins and fried cashew. Adjust salt.
  11. The consistency of the ‘Khichuri’ would be a little dry so add water if required.
  12. Cover and cook till the vegetables are done and both rice and dal is cooked through. Check in between.
  13. Add green chilli, garam masala powder and ghee. Cover and let it rest for 15-20 minutes.
  14. Sprinkle rest of the raisins and fried cashews. Bhuni Khichuri to be served with a choice of side dish like Beguni, Labra, Omelette, Hilsa Fry, Potatao Fry or any fritter. This time I served with ‘Begun Bhaja’ (Fried Eggplant) and ‘Bandhakopir Pakora’ (Cabbage Fritter).
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