Bhuna Khichuri (Bangladesh)

This recipe is from week 21 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Bangladesh is my 21st stop. Khichuri can be made with meat or vegetables; this version is served as a side dish and contains cauliflower and potatoes.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup cauliflower floret
• 1  medium  sized potato, peeled and cut into small cubes
• 1⁄4 cup  mung beans
• 1  cup basmati rice
• 1⁄2 small onion
• 1  jalapeno pepper, seeded and chopped
• 1⁄4 teaspoon ginger
• 1⁄8 teaspoon cumin
• 1⁄8 teaspoon  coriander
• 1⁄4 teaspoon turmeric
• 1⁄8 teaspoon garlic powder
• 2  tablespoons  cooking oil

Directions

1. Soak the mung beans overnight, or if you are short on time cook them with a half cup of water on medium heat in a pressure cooker for 8 minutes.
2. Fry the cauliflower and potato cubes lightly in a tablespoon of vegetable oil. Add the onion, the jalapeno peppers and the spices.
3. Add the rice, the mung beans and about a half cup of oil and stir until well incorporated.
4. Add two cups of water and bring to a boil. Reduce heat and cover the pot.
5. Simmer for 20 minutes, or until the water is absorbed.