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Chichuri - Bengali Rice n Lentil

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Ingredients
  Potatoes 10 Small
  Rice 2 Cup (32 tbs)
  Onions 8 Small
  Turmeric 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Red lentil 2 Cup (32 tbs)
  Green peas 1 Cup (16 tbs)
  Onions 2 Medium
  Oil 5 Tablespoon
  Masala 1 Teaspoon
Directions

Wash and soak rice and dhal separately for 1/2 hour.
Drain and dry.
Shell peas and slice medium onions.
Brown 1/2 the sliced onions in the hot oil, drain and keep aside.
Brown remaining sliced onions in the same oil with the sugar, masala and the dhal.
Stir frequently.
Add the rice and vegetables kept whole.
Fry until the rice begins to stick, stirring frequently.
Cover with water (boiling) to stand 1" above the rice level.
Cook on very low heat until the moisture is absorbed and rice-dhal is tender.
Garnish with browned onions which were kept aside

Recipe Summary

Cuisine: 
Bengali
Course: 
Main Dish
Taste: 
Spicy
Method: 
Boiled
Restriction: 
Vegetarian

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5176 Calories from Fat 724

% Daily Value*

Total Fat 82 g126.4%

Saturated Fat 11.6 g58.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 312.3 mg13%

Total Carbohydrates 946 g315.4%

Dietary Fiber 135.9 g543.7%

Sugars 88.9 g

Protein 178 g355.8%

Vitamin A 25.3% Vitamin C 724.1%

Calcium 84.8% Iron 200.5%

*Based on a 2000 Calorie diet

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Chichuri - Bengali Rice N Lentil Recipe