How to make Bhuna khichuri

Ingredients

• 200 g basmati or other fragrant rice
• 100 g split yellow mung lentils (moong dal)
• 3 tablespoons ghee or vegetable oil
• 1 large onion, thinly sliced
• 2 bay leaves, 3 green cardamom pods and a small piece of cinnamon
• 1 tablespoon grated ginger and 2 cloves garlic, crushed
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon chilli powder (or less, to taste)
• 1 teaspoon salt
• About 900 ml hot water
• 2 green chillies, split (optional)

Method

1. Dry-roast the lentils in a heavy pan over medium heat for 3 to 4 minutes, stirring, until they smell nutty. Rinse the lentils and the rice together and drain.
2. Heat the ghee in the same pan. Fry the onion until golden, then add the bay leaves, cardamom and cinnamon for 30 seconds.
3. Add the ginger, garlic, turmeric, cumin and chilli powder with a splash of water and fry for 1 minute.
4. Add the rice and lentils and fry gently for 3 to 4 minutes, stirring, so every grain is coated.
5. Pour in the hot water, add the salt and green chillies, bring to the boil, then cover and cook on low heat for 20 to 25 minutes, until the rice and lentils are soft and the water is absorbed.
6. Let it rest for 5 minutes, remove the whole spices and serve hot with a fried egg or aubergine fritters.