Bhaja Muger Khichuri

1. 1
   roast · ~8 min

   Roast the moong dal.

   Heat a dry pan over low to medium heat and roast the moong dal until lightly golden and nutty smelling. Transfer to a bowl, wash well, and soak it for 20 minutes.

   TIPKeep the heat moderate so the dal toasts evenly and does not turn bitter.
2. 2
   prep · ~20 min

   Wash the rice and prepare the vegetables.

   1.Wash the gobindobhog rice gently until the water runs mostly clear.

   2.Soak the rice for 20 minutes, then drain.

   3.Peel and cube the potato.

   4.Cut the cauliflower into small florets and chop the tomato.

   5.Grate the ginger and slit the green chili.
3. 3
   saute · ~6 min

   Fry the vegetables lightly.

   1.Heat 1 tbsp ghee in a heavy pot over medium heat.

   2.Add the potato and cauliflower.

   3.Cook until the edges turn light golden, 4 to 5 minutes.

   4.Add the green peas and stir for 30 seconds.

   5.Remove the vegetables to a plate.

   TIPThis quick frying helps the vegetables hold their shape in the khichuri.
4. 4
   temper · ~5 min

   Make the spice base.

   1.Add the remaining 1 tbsp ghee to the same pot.

   2.Add bay leaf, cumin seeds, cinnamon, green cardamom, and cloves.

   3.Let the spices sizzle for 20 to 30 seconds until fragrant.

   4.Add the grated ginger and green chili.

   5.Add the chopped tomato and cook until soft, 3 to 4 minutes.
5. 5
   saute · ~3 min

   Add the rice, dal, and ground spices.

   Drain the soaked moong dal and rice, then add both to the pot. Stir in turmeric powder, red chili powder, cumin powder, sugar, and salt. Cook for 2 to 3 minutes so the grains and dal are coated well with the spices.

6. 6
   boil · ~20 min

   Cook the khichuri.

   Return the fried vegetables to the pot and pour in the water. Bring to a boil over medium-high heat, then lower the heat, cover, and cook until the rice and dal are soft and the mixture is thick but spoonable.

   TIPStir once or twice during cooking so the dal does not catch at the bottom.
7. 7
   simmer · ~2 min

   Finish with garam masala.

   Sprinkle in the garam masala and simmer uncovered for 2 more minutes. Add a splash of water if you want a looser texture.

8. 8
   rest · ~5 min

   Cover and rest for 5 minutes.

9. 9
   serve

   Serve the bhaja muger khichuri hot.

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