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Bengali Khichidi Recipe - Cooking Index

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Bengali Khichidi

Cuisine: Indian
Type: Rice
Serves: 1 people

Recipe Ingredients

1 cup 160g / 5.6ozRice*
1   Masoor dal*
1 tablespoon 15mlChanna dal*
1   Bay leaf
3   Green cardamoms
1   Cinnamon
3   Cloves
1/2 teaspoon 2.5mlCumin seeds
10   Tiny onions peeled or
1/2 cup 31g / 1.1ozSliced onions
10   Baby potatoes washed clean
1/2 cup 118mlPeas shelled
1   Carrot diced
1 teaspoon 5mlGinger grated
1 teaspoon 5mlGarlic grated
4   Green chiles finely chopped
1 tablespoon 15mlCoriander finely chopped
1/2 teaspoon 2.5mlTurmeric powder
1/2 teaspoon 2.5mlGaram masala powder
  Salt to taste
5 cups 1185mlWater
4 tablespoons 60mlGhee

Recipe Instructions

* washed and soaked for 30 minutes

Drain dals and rice in a colander and keep aside. Save this water for adding later.

Crush spices (cardamom, cinnamon, cloves)

Heat 3 tbsp. ghee in a large heavy skillet. Add cumin seeds, bay leaf, crushed spices, splutter. Add ginger, garlic, chiles, stir-fry for a moment. Add onion, potato (with skin), stir-fry for 2 minutes. Add carrots, peas, turmeric, garam masala, salt.

Add dals, rice and gently stir-fry for 1 minute. Add water to make drained water 5 cups.

Heat well and add to skillet. Stir, bring to a boil, cover and simmer till done. Rice and dals should be done but not overdone. Veggies will get soft and water should be absorbed. Add more water if required in between. When done, pour remaining ghee and sprinkle coriander.

Serve piping hot with gravied veggies or kadhi (refer 'khichidis').



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