Bhoger Khichuri

Dry roast the moong dal for 5 minutes, then boil it in water with salt and turmeric powder until it is about 50% soft.

Add Gobindobhog rice to the partially cooked dal in a 1:2 dal‑to‑rice ratio and continue cooking until the rice is also about 50% soft.

Heat mustard oil in a pan, add the bay leaf and dry red chilies, and let them sizzle briefly.

Make a smooth paste of ginger, green chilies, tomato, cumin seeds and celery (radhuni) seeds; add the paste to the pan along with turmeric, red chilli powder and coriander powder, and cook for 5–6 minutes.

Add the lightly fried mixed vegetables (if using) and a little water, cooking until the vegetables are soft.

Stir in the boiled rice and dal mixture, then add water, salt, sugar and green peas; cook for another 10 minutes, stirring occasionally.

In a separate pan, heat ghee and fry the cashews and raisins until golden, then pour this topping over the khichuri and sprinkle with garam masala powder.

Serve hot and enjoy.