KHECHURI with GREEN PEAS

Ingredients

• 470 grams Rice (½ seer converted to approximately 470 g. Use a medium-grain white rice such as gobindobhog or regular basmati.)
• 940 grams Moong dal (split mung lentils, dry-roasted until golden) (1 seer converted to approximately 940 g. Dry-roast in a dry pan over medium heat, stirring constantly, until the lentils turn a deep golden colour before use.)
• 940 grams Green pea grains (1 seer converted to approximately 940 g. Fresh or frozen peas both work well.)
• 470 grams Ghee (½ seer converted to approximately 470 g (roughly 2 cups). Divided into two equal portions for use at different stages.)
• 0.15 grams Saffron (⅛ tola converted to approximately 0.15 g, equivalent to a generous pinch of saffron threads.)
• 35 grams Salt (3 tolas converted to approximately 35 g (about 2 tablespoons). Adjust to taste.)
• 6 grams Turmeric (½ tola converted to approximately 6 g (about 1 teaspoon). Use ground turmeric powder.)
• 12 grams Coriander (1 tola converted to approximately 12 g (about 1 tablespoon). Ground to a powder or made into a paste with a little water.)
• 12 grams Black pepper (1 tola converted to approximately 12 g (about 1 tablespoon). Ground to a powder or made into a paste with a little water.)
• 12 grams Cumin (1 tola converted to approximately 12 g (about 1 tablespoon). Ground to a powder or made into a paste with a little water.)
• 6 grams Garam masala (½ tola converted to approximately 6 g (about 1 teaspoon). Ground to a powder or made into a paste with a little water. Added at the end of cooking.)
• 4 leaves Cassia leaves (Indian bay leaves / tej patta) (A few cassia leaves; tej patta are the traditional choice. Do not substitute with Mediterranean bay leaves as the flavour differs significantly.)
• 4 whole Dried red chillies (A few dried red chillies, each broken in two before frying. Use mild Kashmiri chillies or a hotter variety depending on your preference.)
• 3 tablespoons Milk (A little milk, just enough to dissolve the saffron threads. Warm it slightly before adding the saffron.)
• 470 grams Onion (½ seer converted to approximately 470 g. Finely chop before use.)

Instructions

1. 1Place the rice in a fine-mesh sieve or colander and rinse under cold running water, swirling with your hand, until the water runs clear — this removes excess starch. Tip it onto a clean kitchen towel or tray and spread it out to dry. Repeat the rinsing process for the golden-roasted moong dal. Spread the dal on a separate towel or tray and allow both to air-dry for at least 10–15 minutes. Keeping them separate at this stage ensures they fry evenly in the next step.
2. 2Gently warm the milk — it should be warm to the touch but not boiling. Add the saffron threads to the warm milk and stir gently. Leave them to steep for 2–3 minutes; the milk will turn a rich golden-orange colour and the saffron aroma will bloom. Pour this saffron-infused milk over the dried rice and stir well so every grain is coated. Set the saffron rice aside.
3. 3Place a large, heavy-bottomed pot (such as a Dutch oven or deep saucepan) over medium heat. Add half the ghee (approximately 235 g) and let it melt and become hot — it should shimmer but not smoke. Add the saffron-coated rice and the dried moong dal together into the pot. Fry, stirring frequently with a wooden spoon or heatproof spatula, for 5 to 6 minutes. The grains and lentils should become lightly toasted, fragrant, and coated in ghee. Be careful not to let them colour too darkly — you are looking for a light, nutty aroma.
4. 4Carefully pour enough cold water into the pot so that the water level sits 2 to 3 inches (5 to 7.5 cm) above the surface of the rice and dal mixture — the exact volume will depend on the size of your pot. Give everything a gentle stir to settle the grains. Place the lid firmly on the pot and reduce the heat to low (the lowest setting on your hob). Allow the mixture to cook gently on this low heat. Do not lift the lid too frequently; let the steam build up inside to cook the grains evenly.
5. 5After approximately 15 minutes of cooking on low heat, carefully lift the lid and check the rice. When the grains are half-cooked — meaning they have swollen and softened on the outside but still have a firm, chalky centre when pressed between your fingers — it is time to add the spices and peas. Add the salt, ground or pasted turmeric, ground or pasted coriander, ground or pasted black pepper, and ground or pasted cumin directly into the pot. Add the green peas. Stir everything gently to combine. If the mixture looks very thick or dry, add a splash of water to loosen it. Replace the lid and continue to cook on low heat until the rice and dal are fully soft and the peas are cooked through.
6. 6Continue cooking on low heat until the entire mixture — rice, dal, and peas — is fully soft, well-combined, and has come together into a thick, porridge-like mass. The texture should be moist and cohesive, not dry or grainy. When it is ready, remove the pot from the heat and set it aside. Do not discard this mixture; it will be added to the tempering in the next step.
7. 7Place a separate large pan or wide saucepan over medium heat. Add the remaining half of the ghee (approximately 235 g) and allow it to melt and become hot. Add the cassia leaves and the dried red chillies, each broken in two. Fry them in the hot ghee, stirring occasionally, until the red chillies turn very dark — almost black. This is a traditional visual cue in Indian cooking that signals the chillies have released their flavour into the ghee. Keep a close eye on the pan; this can happen quickly over medium heat. The cassia leaves will become fragrant and slightly curled.
8. 8Once the red chillies have turned black, add the finely chopped onions to the pan. Stir them into the ghee and spread them out across the base of the pan. Cook over medium heat, stirring regularly, until the onions are properly browned — they should be a deep golden-brown colour throughout, soft, and sweet-smelling. This typically takes 10 to 15 minutes. Avoid rushing this step by turning up the heat, as the onions need time to caramelise evenly without burning.
9. 9When the onions are properly browned, carefully transfer the fully cooked rice, dal, and pea mixture from the first pot into the pan with the browned onions and tempered ghee. Use a large spoon or spatula to scrape out all of the mixture. Stir everything together thoroughly so the tempering — the ghee, onions, chillies, and cassia leaves — is evenly distributed throughout the khechuri. Continue to stir over medium-low heat.
10. 10Continue stirring the mixture over medium-low heat. As it heats through and any residual moisture evaporates, it will become thick and cohesive. When the mass has reached a thick, unified consistency, add the ground or pasted garam masala. Stir it in well so it is evenly distributed. Give the khechuri one final stir, then remove the pan from the heat. Serve immediately in deep bowls while it is still piping hot.