Bhuna khichuri

Method 7 steps

1. 1

   Dry-roast the moong dal for five minutes, to a nutty smell, and rinse it.

2. 2

   Rinse the rice and dry it. Wet rice will not toast; it steams in its own water.

3. 3

   Heat the ghee, brown the potatoes and lift them out.

4. 4

   In the same ghee fry the bay, cinnamon and cardamom, then the onion and ginger until golden.

5. 5

   Add the rice and dal with the turmeric and cumin and toast them five minutes, stirring.

6. 6

   Add boiling water at twice the volume of the grain, return the potatoes, season and add the whole chillies.

7. 7

   Cover and cook twenty minutes on a low heat, then let it stand ten minutes without opening it.