Dhaka Style Bhuna Dal Khichuri Recipe

Here's a detailed recipe for an authentic Dhaka-style Bhuna Dal Khichuri, a dish that showcases the rich culinary heritage of Bangladesh with its aromatic spices and hearty ingredients. This recipe captures the essence of local hotel-style Khichuri, offering a delicious and warming meal.

Ingredients:
For the Secret Spice Mix:
2 green cardamoms
1 black cardamom
2 cloves
A very small piece of nutmeg (to avoid overpowering the dish)
½ mace
5-6 black peppercorns

For the Khichuri:
3 tbsp mustard oil
2 tbsp cooking oil
½ cup thinly sliced onions
¼ tsp salt
¼ tsp shah jeera (caraway seeds)
2 bruised green cardamoms
3 cloves
2 small sticks of cinnamon
2 bay leaves
A splash of water
½ tbsp garlic paste
1 tbsp ginger paste
½ tsp ground coriander
½ tsp red chili powder
1 tsp turmeric powder
3 cups kalijeera rice or any fragrant short grain rice, washed and soaked for 30 minutes
½ cup moong dal (split yellow lentils), soaked for 30 minutes (no need for pre-frying)
6½ cups warm water
1 tbsp any mixed pickle
Salt to taste
½ tsp roasted cumin powder
1 cup red lentils (masoor dal), soaked for 30 minutes
A few drops of kewra water
8-10 green chilies

For garnish: roasted cumin, garam masala, 1 tbsp ghee, 2 tbsp fried onions, fresh coriander


Instructions:
Prepare the Secret Spice Mix: In a mortar and pestle, grind together 2 green cardamoms, 1 black cardamom, 2 cloves, a very small piece of nutmeg, ½ mace, and 5-6 black peppercorns to make a fine powder. Set aside.

Cook the Onions: In a deep pan, heat 3 tbsp mustard oil and 2 tbsp cooking oil. Once warm, add ½ cup thinly sliced onions and ¼ tsp salt. Cook until the onions are light brown.

Add Whole Spices: To the pan, add ¼ tsp shah jeera, 2 bruised cardamoms, 3 cloves, 2 small cinnamon sticks, and 2 bay leaves. Sauté for a minute to let the spices become fragrant.

Add Ground Spices: Splash a little water into the pan, then add ½ tbsp garlic paste and 1 tbsp ginger paste. Cook for 30-40 seconds. Add ½ tsp ground coriander, ½ tsp red chili powder, and 1 tsp turmeric powder. Sauté until the spices separate from the oil over medium heat.

Add Rice and Lentils: Add 3 cups soaked kalijeera rice and ½ cup soaked moong dal to the pan. Mix well with the spice mix for 3-4 minutes. Then, add the secret spice mix and combine well.

Cook the Khichuri: Add 6½ cups of warm water, 1 tbsp mixed pickle, and salt to taste. Add ½ tsp roasted cumin, 1 cup soaked red lentils, a few drops of kewra water, and 8-10 green chilies. Bring to a boil, then cover and cook on low heat for 15 minutes.

Garnish and Serve: Open the lid, mix well, and garnish with a pinch of roasted cumin, garam masala, 1 tbsp ghee, 2 tbsp fried onions, and fresh coriander. Cover and let it rest on the lowest heat for another 10 minutes.

This aromatic and flavorful Khichuri pairs wonderfully with meat curry and dim bhaji (egg dish), offering a comforting and satisfying meal that brings a taste of Dhaka's local cuisine to your home. Enjoy the depth of flavors and the blend of spices that make this dish truly special.



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