Khichuri (Bengali Bhog Style)

Dry roast the Moong dal in a heavy-bottomed pan over medium heat until it turns light golden and aromatic, about 5-7 minutes. Transfer to a bowl and wash thoroughly with water until the water runs clear, then drain and set aside.

Wash the Gobindobhog rice thoroughly under cold running water until the water runs clear. Drain and set aside.

Heat 40 grams of Ghee in a large pot or pressure cooker over medium heat. Add the Cumin seeds, Bay leaf, Dry red chili, Green cardamom, Cloves, and Cinnamon stick. Sauté for 30 seconds until aromatic.