Kichuri is most popular Bengali dish specially for all puja occasions. It is ideal for lunch in rainy season too. It goes well with papad and fried eggplant.

Serving Size: 2-3 people

Cooking Time: 1 hour

Ingredients:

• 1 Cup of Kali Jeera Rice / Gobindo Bhog Rice
• Half Cup of Mug Dal
• Potato
• Cauliflower
• Grated Ginger
• Dried Red Chilly
• Slitted Green Chilly
• Green Peas
• Chopped Tomato
• Finely Chopped Coconut
• Bay Leaf
• Whole Cumin Seeds
• Cumin Powder
• Coriander Powder
• Turmeric Powder
• Garam Masala Powder
• Ghee

Cooking Procedure:

1. First roast the mug dal in a heated kadai. Stir it continuously on low heat. Remove it when done and wash it thoroughly.
2. Now heat mustard oil and then fry the vegetables. First potatoes and then cauliflower. Add little bit of salt and turmeric powder and fry it until it turns light brown. Remove it and keep it aside.
3. Now again add mustard oil, bay leaf, whole cumin seeds, dried red chilly to sputter in oil.
4. Then add the grated ginger and cook it for a min.
5. Now add the chopped coconut and fry it until it is light brown.
6. Add the chopped tomatoes and cook it until it is soft and tender.
7. Now add all the spices : turmeric powder, cumin powder, and coriander powder. Mix it well.
8. Now add the mug dal and cook for about 5 mins. Then add the rice and fried vegetables: green peas, slitted green chillies, add water as required, salt and sugar as per taste. Mix it well and cook it until it is well cooked.
9. Lastly add garam masala powder and ghee. Mix everything well and cover the lid.

Serving Suggestion:

Enjoy kichuri with fried eggplant and papad. You can enjoy it with omelet as well. It took me about an hour to prepare this recipe and serves 2-3 people.

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