Bhaja Mung Daal Khichuri (Roasted Lentil and Rice Stew

• Produce

  • 2 Bay leaves
  • 1 inch Ginger
  • 3 Red chilies, Dry
  • 1/2 cup Spilt lentils, yellow

• Pasta & Grains

  • 1/2 cup Rice, short grain

• Baking & Spices

  • 1 Salt
  • 1 tsp Turmeric, powder

• Dairy

  • 1 tbsp Clarified butter

• Other

  • 1 teaspoon panch phoron (Bengali five spice

Found on playfulcooking.com

Ingredients

• ½ cup yellow spilt lentils (moong daal)
• ½ cup short grain rice
• 1 tablespoon clarified butter
• 2 bay leaves
• 3 dry red chilies
• 1 teaspoon panch phoron (Bengali five spice)
• 1 inch ginger, finely chopped
• 1 teaspoon turmeric powder
• salt

Directions

• Dry roast the lentils in a pan until it’s mild brown in color.
• Pour 3 cups of water in a big saucepan along with rice and roasted lentils. Bring it to a boil and then drop it down to medium low heat. Sprinkle salt and allow it to simmer until rice and lentils are half cooked.
• Sprinkle turmeric and give it a stir. Continue simmering until the rice and lentils are completely cooked through and it turns into a smooth stew. Add more water if it gets dry and continue cooking. Check for salt and add any, if required.
• Once Khichuri is ready with the perfect smooth texture, switch off the heat.
• In a separate pan, heat ghee and add bay leaves along with dry red chilies, panch phoron and finely chopped ginger. It should take about a minute to sizzle up. Drizzle the whole thing to the Khichuri and give it a mix.
• Serve warm with your choice of sides like crispy fried veggies, pickle or some crunchy papad.