Bhuni (or Crisp) Khichrí

Ingredients

• 1 part (equal proportion to dal) Rice (Use a standard measuring cup to determine your portion; the recipe calls for equal parts rice and dal. Basmati is a suitable modern choice.)
• 1 part (equal proportion to rice) Dal (split lentils) (Match the quantity exactly to the rice. Yellow moong dal is a traditional and widely available choice.)
• 6 whole Large curry onions (Peeled and cut into thin slices. Large brown or yellow onions are the modern equivalent of 'curry onions'.)
• 2 chittacks (approximately 60 g / 4 tablespoons) Ghee (One chittack is roughly 30 g. Clarified butter can be used as a substitute.)
• 1 small handful Peppercorns (Whole black peppercorns. The original gives no precise quantity; use to taste.)
• 1 piece, to taste Green ginger (fresh ginger root) ('Green ginger' refers to fresh ginger root. A thumb-sized piece is a reasonable starting point.)
• 1 to taste Salt (Add gradually and adjust to your preference.)
• 1 small handful, to taste Cardamoms (Whole green cardamom pods. Lightly bruise them before adding so they release their aroma.)
• 1 to taste Bay leaves (Dried or fresh bay leaves; the original gives no exact number.)
• 1 piece or stick, to taste Cinnamon (A small cinnamon stick or a piece of cassia bark, as used traditionally in Indian cooking.)
• 1 enough to entirely cover the rice and dal Water (Used in two stages: first for parboiling the rice and dal together, then for the final cook. For the final cook, the water level should sit just above the surface of the rice and dal in the pot.)

Instructions

1. 1Measure out your rice and dal in equal proportions — for example, 1 cup of rice and 1 cup of dal. Place them together in a large bowl, cover with cold water, and rinse by swirling with your hand. Drain and repeat 2–3 times until the water runs mostly clear. This removes excess starch and any dust.
2. 2Peel all 6 large curry onions and cut them into thin, even slices (about 3–4 mm thick). Try to keep the slices uniform so they cook evenly. Set aside on a plate.
3. 3Place the rinsed rice and dal into a medium saucepan. Add enough water to cover them generously — the water level should sit at least 5 cm above the surface of the grains. Bring to a boil over medium-high heat, then reduce the heat to medium and cook for about 5–7 minutes. The grains should be about half-cooked: tender on the outside but still firm in the centre. Do not cook them all the way through at this stage. Drain through a sieve or colander and set aside, allowing as much water as possible to drip off.
4. 4Place a large, heavy-bottomed pot or deep pan over medium heat. Add the 2 chittacks (approximately 60 g / 4 tablespoons) of ghee. Allow it to melt and heat until it begins to bubble gently — you will see a gentle sizzle when you hold your hand a few centimetres above the surface. Add all the sliced onions to the bubbling ghee. Stir occasionally and fry the onions until they turn deep golden-brown and crisp, which will take around 10–15 minutes. Watch carefully — they can go from golden to burnt quickly. Once browned and crisp, remove the onions with a slotted spoon and spread them on a plate lined with kitchen paper to drain. Set aside; these will be used as the garnish.
5. 5The ghee-coated pot should still be over medium heat after removing the fried onions. Add the well-drained, parboiled rice and dal directly into the pot with the remaining ghee. Stir gently and continuously with a wooden spoon, folding the grains through the ghee. Fry, stirring regularly, until all the ghee has been absorbed by the grains — you will notice the mixture looks dry and the grains may start to make a gentle crackling sound. This should take around 5–7 minutes. Be careful not to break up the grains too much as you stir.
6. 6To the pot of fried rice and dal, add the peppercorns, fresh green ginger (peeled and left in a piece or sliced), salt to taste, lightly bruised cardamom pods, bay leaves, and cinnamon stick. Stir to distribute the spices among the grains. Pour in enough water to entirely cover the rice and dal — the water surface should sit just above the level of the grains (roughly 1–2 cm above). Stir once more gently.
7. 7Reduce the heat to low (the 'slow fire' the original recipe calls for). Place the lid on at a slight angle — leaving a small gap — so steam can escape. Cook gently, stirring every few minutes with your wooden spoon to prevent the khichri from catching on the bottom of the pot. Scrape the bottom of the pot each time you stir. Continue to cook and stir until all the water has been completely absorbed and the rice and dal are fully cooked and tender. This will take approximately 15–20 minutes. If the water absorbs before the grains are fully cooked, add a small splash more water and continue. The finished dish should be moist but not watery, with each grain distinct.
8. 8Once all the water has been absorbed and the khichri is cooked through, remove the pot from the heat. Spoon the khichri into a serving dish or serve directly from the pot. Scatter the reserved crispy fried onions over the top as a garnish. They add both texture and a rich, sweet-savoury flavour to the dish. Serve immediately while hot.