A richly spiced, drier version of the classic rice-and-lentil khichuri, roasted in ghee and whole spices rather than boiled soft, and a beloved comfort food on rainy days in Bangladesh. Unlike the runny khichdi of other regions, bhuna khichuri is meant to hold separate, ghee-glossed grains.
Roast the dal
Dry-roast the moong dal in a dry pan over medium heat, stirring constantly, until it turns light golden and fragrant.
Fry the aromatics
Melt the ghee in a heavy pot and fry the bay leaves, cinnamon, cardamom and cloves until fragrant, then add the onion and fry until soft.
5 minAdd spices and vegetables
Stir in the ginger paste, turmeric, cumin powder, green chilies and potato if using, and cook briefly.
2 minAdd rice and dal
Add the rinsed rice and roasted dal to the pot and stir well to coat everything in the ghee and spices.
2 minCook the khichuri
Pour in the hot water, season with salt and sugar, bring to a boil, then cover and simmer on low heat until the rice and dal are fully cooked and the mixture is thick but not soupy.
Rest and serve
Turn off the heat and let the khichuri sit covered for a few minutes before serving hot, traditionally with fried eggplant or a boiled egg.
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