Bhuna Khichuri with Crispy Onions (Spiced Rice and Lentil Pilaf)
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Ingredients
- 250 g basmati rice
- 150 g red split lentils
- 2 onions, thinly sliced
- 3 tbsp vegetable oil
- 3 garlic cloves
- 10 g fresh ginger, grated
- 2 bay leaves
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 471 kcal
- Protein
- 14.8 g
- Carbohydrate
- 77 g
- of which sugars
- 4.9 g
- Fat
- 11.4 g
- of which saturates
- 1 g
- Fibre
- 4.3 g
- Salt
- 0.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice and red split lentils together until the water runs mostly clear.
- 2
Heat the vegetable oil in a pan and fry the onions for 10 minutes, stirring often, until deep golden and crisp, then lift out half for a garnish.
- 3
Add the garlic cloves, fresh ginger and bay leaves to the pan and fry for 1 minute, then stir in the ground turmeric.
- 4
Add the rice and lentils and stir to coat, then add 700ml water.
- 5
Bring to the boil, cover and simmer for 20 minutes, stirring once or twice, until the rice and lentils are tender and most of the water is absorbed, keeping it drier than a soft khichuri.
- 6
Scatter with the reserved crispy onions and serve.
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