Masala Khichdi, Bengali Khichuri

by - Milis Cooking

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
Ingredients:

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

Cooking procedure:

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.