Bangladeshi Bhuna Khichuri with Egg

Ingredients

• 1/2 cup basmati rice
• 1/2 cup red lentils, rinsed
• 1 tablespoon ghee or neutral oil
• 1/2 onion, sliced
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1 small tomato, chopped
• 2 1/4 cups vegetable stock
• 2 large eggs
• 2 tablespoons fried onions
• lemon wedges, to serve

Steps

1. Rinse rice and lentils together until the water runs mostly clear. Heat ghee in a saucepan and cook half the onion for 3 minutes.
2. Add ginger, garlic, turmeric, cumin, and tomato; cook for 1 minute until fragrant.
3. Stir in rice, lentils, and stock. Bring to a simmer, cover, and cook on low for 20 minutes until tender.
4. In the last 8 minutes, nestle eggs into a separate pot of gently boiling water and cook until hard cooked, then peel and halve.
5. Fluff the khichuri, divide between bowls, and top with egg, fried onion, and lemon.

Allergen note: Contains egg; contains milk if made with ghee.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.