Masala Khichdi, Bengali Khichuri
During Bengali During puja, khichuri is scooped out of a bucket onto a plate or plantain leaves, which is rinsed off with water between dinners. It is ideal for lunch in rainy season too.
Serving Size: 3
Cooking Time: 60 mins
- 1 cup raw Rice
- 1/2 cup Moong Dal
- 1/2 tsp Turmeric Powder
- 1 Bay Leaf
- 1/2 tsp Cumin Seeds
- 1/2 Cauliflower
- 2 tbsp Green Peas
- 1 Potato
- 1/2 tsp Cumin Powder
- Coriander Powder
- A pinch of GaramMasala
- 1/2 tsp Ghee
- 1 Onion
- 3-4 Green Chilly
- 1 Tomato
- Sugar to taste
- Salt to taste
Roast the moong dal in kadai until it browns
Soak the dal and rice in hot water for about 10 minutes. Drain & rinse well.
Cut the onion, cauliflower, and tomato into small pieces.
Add bay leaves and cumin seeds to crackle in oil. Then light fry all the vegetables and green chilly .
Pour the rice and dal and stir them thoroughly. Do this for 5 minutes. Add the coriander and the cumin powder. Stir them all thoroughly.
Now pour the water, tomato and add the turmeric powder, salt and sugar. Stir it all again. Cover the lid of the pan and wait for it to cook in low heat. Lastly, add the garam masala and ghee for good smell.
Check the potatoes, rice and dal if they are cooked. Kichuri is now done.
Enjoy hot with omlet and egg plant fry.
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