Bengali Style Khichdi Recipe
Khidchi is one of those dishes that bridges the gap between something that’s ‘ordinary’ and ‘special’. Generally being a blend of rice and dal mixed with some veggies and spices, this bengali khidchi has a fanbase of its own. Showcasing the essence of being both slurpy and grainy at the same time, this dish suits best for rainy days. If you are also looking to recreate this amazing bhoger khichdi in your kitchen, here’s all you need to know.
Ingredients:
- 1 cup gobindobhog rice
- ½ cup dry roasted moong dal
- 2 large potatoes
- ½ cup cauliflower
- ½ cup peas
- 1 chopper tomato
- 1 bay leaf
- 2 whole dried red chilies
- 1-2 cinnamon stick
- 2-3 green cardamoms
- 3-4 cloves
- 2 tsp ginger paste
- 1 tsp roasted jeera powder
- 2 slit green chilies
- 1 tsp turmeric powder
- 3 tbsp Doctors’ Choice Refined Sunflower Oil
- Salt and sugar to taste
Method:
- Firstly, take the rice and roasted dal in a container. Clean them well under running water. Keep aside to drain out the excess water.
- Add Doctors’ Choice Refined Sunflower Oil in a kadhai. Add bay leaf, red chili, cinnamon sticks, cloves, cardamom one after the other and let them temper.
- Now add the potatoes, cauliflower and peas. Fry them for a while, further adding the ginger paste and tomato further.
- Add the dal-rice mix with green chilies and mix everything together. Also add the turmeric powder, salt and sugar to taste. Fry for about 4-5 minutes.
- Now put the gas on a medium flame and add 2 cups of water to it. Close the lid allowing the mixture to cook well.
- Once the water is soaked and the rice is puffy, add the roasted jeera powder and mix well.
- Garnish the same with little ghee is needed and enjoy with papad or some fried fritters.
