Bhuna Khichuri (Bengali Rice and Lentils)

Rinse rice, lentils separately in cold water.

Dry rice in a colander or on a flat surface.

Leave lentils to soak in water for 30 minutes.

Drain the lentils, then dry-roast them in a dry frying pan over medium-low heat, stirring, for 3–5 minutes until they give off a nutty aroma; set aside to cool.

Heat water in a kettle to use later. Keep warm but not boiling.

Semi-crush cardamom, cinnamon, and cloves.

Heat 2 tbsp butter in a heavy-based pan over medium heat. Add bay leaf and semi-crushed spices in; once they start to sputter, add sliced ginger and cumin. Stir for 1–2 minutes until ginger has a nutty aroma. Stir in the listed turmeric with the spices.

Add green chili and garden peas, and stir once or twice.

Add rice to the mixture and stir gently for 2–3 minutes, making sure the oil coats it thoroughly.

Add lentils and salt; stir again for 1–2 more minutes

Add hot water to the pan. The level of water should be about 1 inch above the mixture. Lower the heat to low, cover, and simmer for about 20–25 minutes. Check regularly to make sure rice does not burn at the bottom. Rice and lentils are done when there is no hard part in rice, it is medium firm, each one is easily separable, but not very soft or sticky. Continue until both rice and lentils are fully tender; add hot water if they are still firm and the pan is drying out.

While the rice is simmering, heat the remaining butter in a separate frying pan. Fry the onion on a medium heat until it starts to brown.

When rice mixture is done, top with onion and accompanying oil. Garnish with coriander.

Turn down the heat to the lowest and cover until served which should not take long.