Bangla Khichdi

Bangla Khichdi

Bengal Khichchadi / Bengal Kichri/ Bangla Khichudi / Bengali Khichdi / khichri, khichdee, khichadi, khichuri, khichari 

Ingredients:  

• Rice:  1 Cup

• Masoor dal (skinned split red lentils): 1 Cup

• Channa dal (chickpea, Cicer arietinum, Garbanzo bean, Indian pea, Ceci bean, or Bengal gram): 1 tbsp

• Bay leaf: 1

• Cardamom: 3

• Cinnamon:  1" Stick

• Cloves: 3

• Cumin seeds: ½ tsp

• Small Onions: 10

• Baby potatoes: 10

• Peas, shelled: 1/2 Cup

• Carrot: 1

• Ginger, grated: 1 tsp

• Garlic, grated:  1 tsp

• Green chilies: 3

• Turmeric powder:  1/2 tsp

• Garam masala powder:  1/2 tsp

• Ghee:  4 tbsp

• Chopped coriander leaves, for garnishing

• Salt to taste

Method of preparation:

• Wash and soak separately the rice, masoor dal, and channa dal.

• Peel the onions.

• Wash and clean the baby potatoes.

• Finely chop the green chili.

• Dice the carrot.

• Drain dals and rice in a colander and keep aside.

• Semi crush spices (cardamom, cinnamon and cloves).

• Heat about three tbsp of ghee in a large skillet.

• Add cumin seeds, bay leaf and crushed spices.

• Add ginger, garlic and chilies. Stir-fry for a moment.

• Add onions and potatoes (with skin). Stir-fry for 2 minutes.

• Add carrot, peas, turmeric, garam masala and salt.

• Add dals and rice. Gently stir-fry for 1 minute.

• Add five cups of water.

• Stir, bring to a boil, cover and simmer till done.

• When done, pour remaining ghee and sprinkle coriander leaves.

• Serve this Bangla Khichdi piping hot (very hot), with yogurt / curd, chutney / thuvaiyal, kadhi, papad, beguni (deep fried eggplant in a besan batter), ghee (clarified butter), or pickle (achar / oorukai).