Bhuna Khichuri RecipeOrigin: India Period: Traditional |
Ingredients:
45g moog daal (mung beans) 
Bhuna Khichuri Preparation:Method:Dry fry the mung beans in a hot pan or wok until lightly browned then add 1l water and bring to a boil. Take off the heat and stir-in the rice and lentils. Return to a boil then reduce to a simmer and cook, covered, for 30 minutes. Take off the heat and allow to steam for a further 20 minutes Add a little oil to a pan and use to fry the potatoes, cauliflower and onions for about 6 minutes, or until the onions are soft. Remove with a slotted spoon and set aside. Reduce the heat and gently fry the ginger, cumin, tomato and chillies. Season with salt and sugar and continue frying until aromatic. Return the pan with the rice and beans to the heat and stir-in the vegetables and spices. Return the mixture to a boil, reduce to a simmer then cover and cook for about 25 minutes, or until the vegetables are tender and the sauce is thick. Serve hot with pickles and flatbreads. |
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