East Indian
Muri Makha (Bengali Spiced Puffed Rice)
Muri Makha (Bengali Spiced Puffed Rice) is East Indian home cooking, eaten at breakfast. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 4 cups puffed rice (muri)
- 1 finely chopped onion
- 1 finely chopped tomato
- 1/2 finely chopped cucumber
- 1 finely chopped green chilies
- 2 tbsp mustard oil
- 2 tbsp chopped cilantro
- 1/2 lemon
- 1/2 tsp salt
How to cook it
- Pick over the puffed rice and tip it into a large mixing bowl.
- Add the chopped onion, tomato, cucumber, and green chili.
- Drizzle the mustard oil over everything and add the salt.
- Toss well with your hands so the mustard oil coats every grain of puffed rice.
- Squeeze the lemon over the top, scatter the cilantro, and serve right away before the puffed rice softens.
Serve it with
A East Indian breakfast is a plate rather than a single dish. These are the courses that normally sit beside Muri Makha (Bengali Spiced Puffed Rice), read from the same composition Dinejot builds a real meal from.
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The sharp little thing
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Muri Makha (Bengali Spiced Puffed Rice) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Light
- Protein
- Low
- Food groups it covers
- Grains and Vegetables
- How this was set
- Hand audited
When to cook it
Muri Makha (Bengali Spiced Puffed Rice) takes about 10 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at breakfast. Nothing in the calendar rules it out, so it is a year round dish.
More to cook
Cooked from the same things
Other dishes built on puffed rice, onion, and tomato.
From the same kitchens
More cooking from East India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.