Back to 4 servings rice and lentils 1 cup short-grain rice, Gobindobhog preferred; washed and soaked 20-30 minutes, then drained 1 cup yellow split moong dal, dry-roasted until lightly golden and nutty, then rinsed vegetables 1 medium potato, cut into even pieces 1.5 cup cauliflower, cut into large florets 0.5 cup green peas, fresh or frozen 1 pinch salt, for frying the vegetables 0.5 tsp turmeric powder, divided: for frying the vegetables and for the khichuri tempering 3 tbsp Kachi Ghani mustard oil, cold-pressed; heated until it just starts to smoke, or use ghee 2 bay leaves 2 dried red chilies, torn 4 cloves 1 stick cinnamon, about 1.5 inch 2 green cardamom 1 tsp panch phoron, Bengali five spice: fenugreek, fennel, nigella, cumin, black mustard; optional 1 tsp cumin seed 1 inch ginger, finely chopped spice paste 0.5 tsp ground cumin 0.5 tsp garam masala 1 medium tomato, finely chopped finish 2 tbsp ghee, for finishing, plus extra to drizzle 0.5 tsp sugar, optional, for balance cooking 8 cup water, hot, plus 1-2 cups more as needed salt, to taste
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1 Step 1: Dry-roast the moong dal in a heavy skillet over medium-low heat, stirring often, until it smells nutty and turns lightly golden. Remove at once, rinse gently, and wash and drain the rice.2 Step 2: Fry the potato and cauliflower with a pinch of salt and a sprinkle of turmeric until light golden and the cauliflower has a few brown spots. Add the peas, toss briefly, then set the vegetables aside.3 Step 3: Heat the mustard oil in a deep, heavy-bottomed pot until it just starts to smoke, then lower the heat to medium. Add the bay leaves, dried red chilies, cloves, cinnamon, cardamom, cumin seed and panch phoron, and cook until they sizzle and turn fragrant.4 Step 4: Add the chopped ginger and cook briefly, then stir in the tomato, ground cumin, garam masala and remaining turmeric. Cook 2-3 minutes until the tomato softens into a paste.5 Step 5: Add the roasted dal and the drained rice and sauté for 2 minutes so the grains are coated in the masala.6 Step 6: Pour in 8 cups of hot water and add salt to taste. Cover and bring to a boil over high heat.7 Step 7: Once boiling, lower the heat to a gentle simmer. Add the fried potato, cauliflower and peas, adding 1-2 cups more hot water if the pot looks dry. Cover and cook, stirring gently and checking often, until the rice and dal are completely soft and the mixture is a soft, slightly thick porridge. Avoid stirring too often.8 Step 8: Stir in the ghee and sugar if using, taste and adjust salt, then switch off the heat. Cover and rest for a few minutes before serving.9 Step 9: Serve hot, drizzled with extra ghee or mustard oil.getsaucepan.com/r/a6cccd50-e9b3-5dc9-93b1-da5f7da0bcfd
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