Bhuna Khichuri is a traditional Bangladeshi recipe for a classic dish of mung beans and lentils cooked with rice, potatoes and cauliflower in a curried sauce. The full recipe is presented here and I hope you enjoy this classic Bangladeshi version of: Bhuna Khichuri.
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Ingredients:
45g moog daal (mung beans)
45g masoor daal (brown-skinned lentils), washed
90g rice, washed
4 medium potatoes, peeled and cut into large pieces
1/2 head cauliflower, separated into large florets
1 onion, finely chopped
1/2 tsp ground cumin
1 tsp freshly-grated ginger
1/2 tsp ground turmeric
1/2 tomato, chopped
2 green chillies, finely chopped
salt and sugar, to taste
Method:
Dry fry the mung beans in a hot pan or wok until lightly browned then add 1l water and bring to a boil. Take off the heat and stir-in the rice and lentils. Return to a boil then reduce to a simmer and cook, covered, for 30 minutes. Take off the heat and allow to steam for a further 20 minutes
Add a little oil to a pan and use to fry the potatoes, cauliflower and onions for about 6 minutes, or until the onions are soft. Remove with a slotted spoon and set aside. Reduce the heat and gently fry the ginger, cumin, tomato and chillies. Season with salt and sugar and continue frying until aromatic.
Return the pan with the rice and beans to the heat and stir-in the vegetables and spices. Return the mixture to a boil, reduce to a simmer then cover and cook for about 25 minutes, or until the vegetables are tender and the sauce is thick. Serve hot with pickles and flatbreads.
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