Tuesday, September 20, 2011
Bhaja Mung Daler Bhuni Khichudi / Roasted Mung Beans Risotto
Adapted from https://foodfrombengal.wordpress.com/2011/08/02/moong-dal-er-khichuri/
Mung Dal / Split Yellow Mung Beans - 1 cup
Brown Basmati Rice - 3/4 cup
Water - 5 cups
Sugar - 1/2 tsp
Turmeric - 1/4 tsp
Red Chili Powder - 1/2 tsp
Ghee /Clarified Butter - 2 tsp
Cashewnuts - 1 a handful
Raisins - a handful
Peanut Oil - 1 tbsp
Cumin Seeds - 1 tsp
Bay Leaf - 1
Green Chili - 2, finely chopped
Ginger - 1/2 inch, grated
Small Cauliflower - 1/2, cut into very small florets
Roasted Cumin Powder - 1/2 tsp
Turmeric - a pinch
Frozen Green Peas - 1/2 cup
Take the mung dal in a heavy bottomed pan and dry roast over low heat till the dal emits a nice aroma and starts to change color to light brown.
Add the brown rice to the roasted dal and wash with plenty of water. Add 2 cups of water, salt, sugar, turmeric, red chili powder and bring to boil.
At the same time, take 3 cups of water in a sauce pan and bring it to boil over low heat. Cook the dal and rice mixture till the liquid reduces, then add a cup of warm water from the sauce pan. Cook the mixture this way adding warm water when the liquid dries up till the rice is soft and cooked.
Heat ghee in a skillet and add the cashews and raisins. Saute till the cashews turn golden and remove and keep aside.
In the same pan, add a tbsp of peanut oil. Add cumin seeds, bay leaf, green chili, grated ginger and saute for a minute.
Add the cauliflower florets, salt, turmeric. Saute till the florets are half cooked. Add the roasted frozen peas and cumin powder and saute till the florets are completely cooked and start to get brown.
Remove and mix with the cooked dal and brown rice. Sprinkle the roasted cashews and raisins on top and serve with fried papads.