The warm weather disappeared and our thoughts turned to kitchari as it rained and rained and rained. Researching Bhuna Kitchari, I came across a very interesting recipe, one that took time and extraordinary care over the making of this dish. Bhuna Khichuri is a richer version of Kitchari and injects flavours not only through the spices used but also by the slow frying of onions, the roasting of the mung dal and the frying of the other lentils and rice. There are 5 lentils used in this dish. The word Bhuna actually comes from the roasting of the moong dal and the frying the rice as the kitchari is made.
It is true that this recipe for Bhuna Khichuri is fussier than others – more steps and an attention to detail. But the end result justifies the means. Often at our house Kitchari is made in the rice cooker, and it is pretty fast and pretty good. But when time allows, more complex variations yield wonderful results. The recipe isn’t difficult – let me reassure you – it just has a few more steps. I have followed the original recipe fairly closely, with just a few alterations.
The secret to this dish, which I recommend that you note, is the frying of the onions – caramelise them – the quality of your ginger-garlic paste, toasting of the mung dal and the frying of the rice. The texture of the dish is wonderful! Also, on occasion I have used urad dal and matki (moth) beans when I have been out of masoor or mattar dal. Both need to be in the longer soaking.