Thehungrycodercooks

Ingredients

• 2 cups Bengali Aromatic Rice
• 1/2 cup Moong Dal (yellow lentil)
• 1/2 cup Masoor Dal (red lentil)
• 6 or 6.5 Cups Water (1/2 cup extra if you want sightly makha makha/ moist and velvety)
• 1/3 cup Neutral/Mustard Oil
• 1 tbsp Ghee (Gawa ghee)
• Salt to taste
• 1 small lemon wedge
• 1 Medium Onion chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2tsp Achar or Achar oil (any pickle mango or mixed)
• 4-5 Green chilies
• 1/2 cup chopped Cilanto stems and leaves
• 1/3 cup fried onions

Whole Spices:

• 2 bay leaf
• 3 whole red chilli
• 1 cinnamon stick
• 1 black cardamom
• 2-3 clove
• 4-6 black peppercorns
• 1/2 tsp Cumin seeds

Ground spices:

• 2tsp Turmeric Powder
• 1tsp Cumin Powder
• 1tsp Red chili powder

Directions

1. Place the Moong & Masoor Dal in a pan over low-medium heat. Dry roast for 1–2 minutes until fragrant and slightly golden.
2. In a large bowl, combine the toasted Moong dal, Masoor dal, and aromatic rice. Wash them together until the water runs clear, then drain.
3. Heat the oil (use Mustard Oil for that authentic pungent kick!) in a large pot.
4. Add all the Whole Spices (bay leaves, red chilies, cinnamon, black cardamom, cloves, peppercorns, and cumin seeds). Let them sizzle for 30 seconds until they release their aroma.
5. Add the chopped onions and fry until they turn translucent.
6. Stir in the ginger and garlic pastes. Cook for 1 minute to remove the raw smell.
7. Add the Ground Spices (turmeric, cumin powder, red chili powder) along with a splash of water (1/4 cup) to prevent burning.
8. Add the Achar or Achar oil, ghee and salt. Sauté (Bhuna) the masala for 2 minutes until the oil starts to separate.
9. Add the washed rice and lentils to the pot. Stir gently for 3–4 minutes. This “roasting” step ensures the grains absorb the spices and stay distinct.
10. Pour in 6.5 cups of water. Turn the heat to high and bring it to a rolling boil.
11. Let it cook uncovered until the water level drops and is roughly even with the rice
12. Once the water has mostly evaporated but the rice is still moist, lower the heat to the lowest setting.
13. Taste for salt and adjust. Top with the green chilies, fried onions (Beresta), squeeze lemon and chopped cilantro
14. Turn off the heat and let it sit covered for 5 minutes before fluffing. Serve hot with an omelet, beef Vuna, or crispy Begun Bhaja (fried eggplant).

Recipe Video

Notes