bangali'r khichudi!

Bhuna Khichudi

Ingredients:
1 cup moog daal (mung beans)
1 cup masoor daal (brown-skinned lentils), washed
1 1/2 cups rice, washed
4 medium potatoes, peeled and cut into large pieces
1/2 head cauliflower, separated into large florets
1 onion, diced
1 tomato, chopped
1 tsp ground cumin
1 tsp ground turmeric
2 green chillies, finely chopped
Salt and sugar, to taste
1 tbsp desi ghee

Method:
Dry fry the mung beans in a hot pan or wok until lightly browned then add water and bring to a boil. Take off the heat and stir-in the rice and lentils. Transfer to pressure cooker and cook on low heat for 30 minutes.
Add a little oil to a pan and use to fry the potatoes, cauliflower and onions for about 6 minutes, or until the onions are soft. Reduce the heat and add the ginger, cumin, tomato and chillies. Season with salt and sugar and continue frying until aromatic. Stir-in the vegetables and spices to the rice-lentil mixture. Cover and cook for about 5 minutes until everything is well-blended.Lastly, add the ghee and serve hot with papad!