Back to 4 servings 2 cups basmati rice, washed and drained 1 cup mung beans, or split yellow moong dal; soaked 30 minutes 0.25 cup cooking oil, flavorless 0.25 cup mustard oil 1 tablespoon whole cumin seeds 2 bay leaves 3 cloves 3 green cardamom pods, bruised 1 star anise, optional 1 cinnamon stick, small 1 medium onion, thinly sliced 1 tablespoon ginger paste 1 tablespoon garlic paste 1 teaspoon turmeric powder 1 teaspoon chili powder, adjust to taste 0.5 teaspoon ground coriander 0.5 teaspoon ground cumin 0.5 teaspoon garam masala 2 teaspoons salt 6 cups hot water 3 whole green chilies 2 tablespoons ghee, for finishing
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1 Step 1: Dry roast the mung beans in a small pan over medium-high heat for 3 to 4 minutes, stirring constantly, until fragrant and lightly golden. Let them cool, then rinse with the rice and soak both in cold water for 15 to 20 minutes. Drain well.2 Step 2: Heat the cooking oil and mustard oil in a large heavy pot over medium heat. Add the cumin seeds, bay leaves, cloves, cardamom, star anise and cinnamon and cook for 1 to 2 minutes until fragrant.3 Step 3: Add the sliced onion and cook over medium-high heat, stirring occasionally, until nicely browned, about 8 to 10 minutes.4 Step 4: Stir in the salt, ginger paste and garlic paste and cook for 1 to 2 minutes until the raw smell is gone.5 Step 5: Add the turmeric, chili powder, ground coriander, ground cumin and garam masala and cook for 1 to 2 minutes over medium heat, stirring so the spices do not burn.6 Step 6: Add the drained rice and beans to the masala and stir over high heat for 1 to 2 minutes until every grain is coated and glossy.7 Step 7: Pour in the hot water, add the whole green chilies and bring to a boil over high heat.8 Step 8: Put the lid on firmly, turn the burner to its lowest setting, and let the pot simmer undisturbed for 20 minutes. Keep the lid shut the whole time; the khichuri is ready when the water has been fully absorbed and both the rice and the beans are soft.9 Step 9: Remove from the heat and rest covered for 5 minutes. Uncover, drizzle with the ghee, gently fluff with a fork and serve hot.getsaucepan.com/r/7232ed06-785b-5071-b8c2-d4af43cde42a
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