Bengali Khichdi


1 cup rice (washed and soaked 30 minutes)1 cup masoor dal (washed and soaked 30 minutes)1 tbsp. channa dal (washed and soaked 30 minutes)1 bay leaf3 green cardamoms1" stick cinnamon3 cloves1/2 tsp. cumin seeds10-12 tiny onions peeled or1/2 cup sliced onions10-12 baby potatoes washed clean1/2 cup peas shelled1 carrot diced1 tsp. ginger grated1 tsp. garlic grated3-4 green chillies finely chopped1 tbsp. coriander finely chopped1/2 tsp. turmeric powder1/2 tsp. garam masala powdersalt to taste5 cups water4 tbsp. ghee

Drain dals, rice in a colander and keep aside. Save this water for adding later. Semicrush spices (cardamom, cinnamon, cloves) Heat 3 tbsp. ghee in a large heavy skillet. Add cumin seeds, bayleaf, crushed spices, splutter. Add ginger, garlic, chillies, stirfry for a moment. Add onion, potato (with skin), sitrfry for 2 minutes. Add carrots, peas, turmeric, garam masala, salt. Add dals, rice and gently stirfry for 1 minute. Add water to make drained water 5 cups. Heat well and add to skillet. Stir, bring to a boil, cover and simmer till done. Rice and dals should be done but not overdone. Veggies will get soft and water should be absorbed. Add more water if required in between. When done, pour remaining ghee and sprinkle coriander. Serve piping hot with gravied veggies or kadhi (refer 'khichidis').

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