Chingri khichuri, rice with mung lentils and shrimp

Ingredients

• 200 g of pulao rice (1 cup)
• 100 g of mung beans (1/2 cup)
• 1/2 cup of medium-sized peeled shrimp
• 1/2 cup of chopped onion
• 1 tablespoon of ginger paste
• 1/2 teaspoon of garlic paste
• 1/2 teaspoon of turmeric
• 1/2 teaspoon of chili powder
• 1/4 teaspoon of ground cumin
• 1/4 cup of ground cilantro
• 1/4 teaspoon of garam masala
• 2 tablespoons of oil
• 1 tablespoon of ghee
• 2 cardamom pods
• 2 cloves of cloves
• One small piece of cinnamon
• One bay leaf
• 2-3 green, slightly damaged chili peppers
• 2 tablespoons of chopped cilantro
• salt
• 720 ml of hot water

Wash the rice and dal, and let them soak for 30 minutes.

Rub the shrimp with a little turmeric and salt, and let them sit for 5 minutes.

Heat the oil with cardamom, cloves, cinnamon, and bay leaf.

First, sauté the onion until it’s translucent. Then, add the ginger and garlic paste.

Mix the remaining turmeric, chili pepper, cumin, and cilantro with a little water and cook until slightly browned.

Add the shrimp, cook for 2-3 minutes until browned, then set aside.

In the same pot, brown the drained rice and dal for 2-3 minutes.

Pour the hot water, add salt, mix, and cover; simmer for 15 to 20 minutes, stirring occasionally.

Add the shrimp, green chili peppers, cilantro, garam masala, and ghee, cover, and cook for 2 minutes. Serve.