Bangladeshi Bhuna Khichuri with Egg Curry

Rinse the Basmati rice and masoor dal separately until the water runs clear. Soak them together in fresh water for 15 minutes, then drain.

Hard boil the 4 large eggs. Once cooked, peel them and make small slits on the surface of each egg. In a medium pot, heat 1 tablespoon of vegetable oil over medium heat. Fry the eggs for 2-3 minutes until lightly golden, then set aside.

In the same pot, add the remaining 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Stir in the ginger-garlic paste and cook for 1 minute until fragrant.

Add the turmeric powder, cumin powder, and red chili powder to the pot. Cook for 30 seconds, stirring constantly, to toast the spices. Add the drained rice and dal, stirring gently for 2 minutes to coat them with the spices.

Pour in 2.5 cups of water and 1 teaspoon of salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes until the water is absorbed and the rice and dal are cooked.

While the khichuri simmers, prepare the egg curry. In a separate small pan, heat 1 tablespoon of vegetable oil over medium heat. Add 1/2 of the remaining chopped onion and cook for 3-4 minutes until softened. Stir in 1/2 teaspoon of turmeric powder, 1/2 teaspoon of cumin powder, and 1/4 teaspoon of red chili powder. Cook for 30 seconds.

Add 1/2 cup of water to the egg curry pan, bring to a simmer, then add the fried eggs. Cook for 5 minutes over low heat, allowing the flavors to meld. Stir in 1/4 teaspoon of garam masala.

Once the khichuri is cooked, gently fluff it with a fork. Stir in 1/4 teaspoon of garam masala into the khichuri. Serve the Bhuna Khichuri hot with the prepared Egg Curry on the side.