Bhuna Khichuri

Dry-roast the mung dal in a heavy-bottomed pan over medium heat for 4–5 minutes, stirring constantly, until the grains darken slightly and smell nutty; transfer to a plate and let cool.

Rinse the rice and the cooled dal in cold water 3–4 times, until the water runs almost clear, then cover with water and let soak for 30 minutes; drain well.

In a wide pot, heat the oil over medium heat and fry the thinly sliced onion until golden brown, 8–10 minutes; remove with a slotted spoon and spread on a plate to dry and crisp up.

In the same oil, bloom the cardamom, cassia bark, Indian bay leaf, and cloves for 30–40 seconds, then add the drained rice and dal along with the turmeric; stir gently for 2 minutes to coat the grains in the spiced oil.

Pour in the hot water, season with salt, bring to a boil, cover, and cook over the lowest heat for 20–25 minutes, until the rice and dal are tender and all the liquid has been absorbed.

Add the grated ginger and whole green chilies, stir gently, turn off the heat, and let stand covered for 30 minutes; for extra fragrant steaming, cover the lid with a clean kitchen towel.

Fluff the khichuri with a fork and serve hot, topped with the crispy fried onions.