Bengali Dim Khichuri

Make shallow lengthwise cuts in the whites of the boiled eggs. In a heavy pot, heat a little raw mustard oil until it smokes, which takes off its harsh edge. Add the eggs and the halved potatoes with a little turmeric and salt. Shallow-fry them until golden and blistered all over. Lift them out and set aside.

Add the remaining mustard oil to the hot pot. Add the bay leaves and cumin seeds and let them crackle to release their aroma.

Add the thinly sliced onions. Sauté them steadily until they caramelize to a deep, dark brown. This browning is what gives the khichuri its depth of flavour.

Add the ginger-garlic paste and the slit green chillies. Fry over high heat for 60 seconds to cook off the raw, pungent notes.

1 min

Add the chopped tomatoes, turmeric powder, red chilli powder and the measured salt. Cook this down until the tomatoes break apart completely and the seasoned oil separates at the edges.

Drain the soaked rice and the split red lentils (masoor dal) thoroughly. Add them to the pot along with the fried potatoes. Fold everything through very gently and toast it in the spiced fat for 2-3 minutes.

2–3 min

Pour in the measured boiling water. Bring it to a rapid, rolling boil.

Turn the heat right down. Cover the pot tightly with a heavy lid and simmer for 15 minutes. Stir it from the bottom now and then with a heavy ladle so it does not catch on the base.

15 min

Uncover once the rice and lentils have softened and are almost cooked through. Very carefully add the fried eggs to the pot. Scatter the garam masala over the surface.

Cover the pot again. Cook over low heat for a final 5 minutes, until it comes together into a very thick, porridge-like khichuri. Turn off the heat and serve piping hot.

5 min