বগুড়ার বাড়িতে ঘরোয়া পিকনিক | কনকচাঁপার পাকঘর | Kanak Chapa's Kitchen

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is lower in saturated fat and offers a different flavor profile.

mustard oil

🥗Healthier: canola oil

💰Cheaper: sunflower oil

Canola oil is more neutral and widely available.

vegetables

🥗Healthier: leafy greens

💰Cheaper: frozen mixed vegetables

Frozen vegetables are often more affordable and retain nutrients.

lentils

🥗Healthier: split peas

💰Cheaper: dried beans

Dried beans are often less expensive and have a similar texture.

Rinse rice and lentils under cold water until water runs clear.

Soak rice and lentils in water for 30 minutes, then drain.

Heat mustard oil in a large pot over medium heat until shimmering.

Add sliced onions and sauté until golden brown, about 5-7 minutes.

Stir in minced ginger and garlic, cooking for 1-2 minutes until fragrant.

Add turmeric, cumin, and bay leaves, stirring for 1 minute.

Incorporate the soaked rice and lentils, mixing well to coat with spices.

Pour in water and bring to a boil over high heat.

Reduce heat to low, cover, and simmer for 20-25 minutes until rice and lentils are tender.

Add chopped vegetables and green chilies, stirring to combine.

Continue cooking for another 10 minutes until vegetables are cooked through.

Remove from heat and let sit, covered, for 5 minutes.

Fluff with a fork and garnish with coriander leaves before serving.

Cooking Techniques

Spice Level: