Bhuna Khichuri
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Ingredients
- 200 g basmati rice
- 150 g split green moong dal
- 150 g cauliflower florets
- 100 g frozen peas
- 100 g carrots, diced
- 2 bay leaves
- 1 cinnamon stick
- 1 tsp ground turmeric
- 10 g fresh ginger, grated
- 3 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 441 kcal
- Protein
- 15.2 g
- Carbohydrate
- 66 g
- of which sugars
- 4 g
- Fat
- 11.5 g
- of which saturates
- 1.1 g
- Fibre
- 7 g
- Salt
- 0.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dry-roast the split green moong dal in a pan for 3-4 minutes until fragrant and lightly coloured, then rinse with the rice.
- 2
Heat the vegetable oil in a large pan and fry the bay leaves and cinnamon stick for 30 seconds, then add the ginger and ground turmeric.
- 3
Add the rice, dal, cauliflower and carrots and stir to coat.
- 4
Pour in 800ml water, bring to the boil, then cover and simmer over low heat for 20 minutes, stirring in the frozen peas for the final 5 minutes.
- 5
Cook until the rice and dal are completely soft and the mixture is thick, adding a splash more water if it looks dry.
- 6
Season to taste and scatter with the chopped coriander before serving hot.
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