Red Lentil Bhuna Kedgeree

Red Lentil Bhuna Kedgeree is a traditional Anglo-Indian recipe from the 1860s for a classic vegetarian dish of rice and red lentils in a lightly-spiced onion base. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Red Lentil Bhuna Kedgeree.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

4–6

Rating:

Tags : Curry Vegetarian Recipes Spice Recipes Vegetable Recipes Fusion Recipes British Recipes

This is a traditional Anglo-Indian recipe redacted from the volume THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.
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Original Recipe

6.—Bhoonee Kitcheeree of the Mussoor or Red Dal
is made according to recipe No. 5:

Take rather more than three-quarters of a coonkee of bassmuttee or cheeneesuckur and half a coonkee of red (mussoor) dal; or, if preferred, take the rice and dal in equal parts.

Take twelve large curry onions and cut them up lengthways into fine slices. Warm up two chittacks or four ounces of ghee (but before doing so be careful to warm the pot), and, while bubbling, throw in the sliced onions, removing them immediately they become of a bright brown colour. Set the fried onions aside, and throw in the dal and rice (having previously allowed all the water in which they were washed to drain through a colander). Fry until the dal and rice have absorbed all the ghee; then add a few slices of green ginger, some peppercorns, salt to taste (say one dessertspoonful), a few cloves, three or four cardamoms, half a dozen bay-leaves, and as many small sticks of cinnamon. Mix well together; add as much water only as will entirely cover over the whole of the rice and dal, put a good-fitting cover on, and set over a slow fire, reducing the same from time to time as the water is being absorbed. Care must be taken not to allow the kitcheeree to burn, which may be prevented by occasionally shaking the pot, or stirring its contents with a wooden spoon.

Serve up quite hot, strewing over it the fried onions, which serve both as a relish and garnish of the dish.

Modern Redaction

The coonkee referred to in this recipe was a scoop for measuring rice. There were two types, large and small. Elsewhere in the book it's noted that it's the 'small' coonkee that is referred to here. A small coonkee of rice weighed 225g (1/2 lb)

Ingredients

12 large onions, finely sliced lengthways
120g ghee
170g basmati rice, washed and drained
115g red lentils (mussoor dhal), washed and drained
4 slices of fresh ginger
1/2 tsp black peppercorns
salt, to taste
4 cloves
4 cardamom pods, crushed
6 bayleaves
1 cinnamon stick, broken in half

Method:

Heat the ghee in a pan and when frothing, add the sliced onions. Fry, stirring occasionally, for about 8 minutes, or until the onions are nicely browned then remove with a slotted spoon and set aside.

Add the rice and dhal to the pan and stir to coat the grains in the ghee. Add the spices and bayleaves then pour over just enough water to cover the ingredients of the pan. Cover with a tight-fitting lid then place over low heat and cook, shaking the pan from time to time, to prevent burning, for about 30 minutes, or until the rice and lentils are tender and all the liquid has been absorbed.

Serve hot.

Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.