Thehungrycodercooks

Ingredients

• 1 cup lentils (moong daal)
• 2 cups Bengali kalijeera rice or basmati rice
• 5 cups water
• ¼ cup oil (or as needed)
• 1 ½ tbsp ghee
• 1 cup chopped onion
• 2 tsp garlic paste
• 2 tsp ginger paste
• ¼ cup fried onions
• Cilantro and green chilies (for garnish)
• Salt to taste

Whole Spices

• 1 bay leaf
• 3–4 cloves
• 1 cinnamon stick
• 4 cardamoms
• Ground Spices
• 1 ½ tsp cumin powder
• 1 tsp red chili powder

Directions

1. Roast the lentils: Before washing the lentils, dry roast them in a pan for 1–2 minutes until lightly fragrant. Add the rice, wash thoroughly, and set aside.
2. Sauté aromatics: Heat oil in a pot. Add the whole spices and onions, and sauté for 2–3 minutes until the onions start to soften.
3. Add flavor base: Stir in the ginger-garlic paste, ground spices, and green chilies. Cook for 1 minute.
4. Add the washed rice and lentils. Cook for 2–3 minutes over medium heat, stirring occasionally.
5. Add water and bring to a boil. (Do not cover until the water begins boiling and most of it is absorbed by the rice.)
6. Cook covered: Reduce the heat, cover the pot, and cook for another 25 minutes, until the rice and lentils are fully cooked.
7. Garnish & serve: Top with cilantro, fried onions, and green chilies. Serve hot with your favorite curry or even fried eggs!

Recipe Video

Notes