Monday, 22 August 2011

Bengali Khichdi/Khichuri.....


Ingredients:
Carrot – 1 big
Potatoes – 2 medium
Peas – 1 cup
Cauliflower (I used broccoli) – About 10 flowerets
(Any other pulav veggies you have)
Onions – Sliced thin – 1 big
Oil/Ghee
Rice – 1 and 1/2 cups
Moong dal – 1 cup (Oven roasted till aroma emanates)
Masur dal / tuvar dal – 1/2 cup
Spices:
Cinnamon / Dalchini – 2 sticks
Bay leaves – 2 big (I did not have them)
Badi elaichi (Black cardamoms) – 2
Chhoti elaichi (Green cardamoms) – 3
Turmeric powder / Haldi – 1tsp.
Grind together:
Green chillies – 1 small (Add more if you like)
Ginger – 1″
Coriander seeds – 2 tbsp.
Cumin seeds – 1 tbsp.
Method:
Clean, wash and soak the dals and rice separately for 10 to 15 minutes.
Heat 2tbsp. ghee in a pressure cooker or open heavy bottomed vessel. Add all the dry spices. Fry for a minute and add the onions. Fry till it is golden brown.
Add drained rice and dals. Fry tossing well for about 4 to 5 minutes. Add 6 cups water.
When the water boils add the vegetables and open cook for 5 minutes. Cover with the lid, put the weight on.
After two whistles, reduce to sim and let cook for 5 minutes.
Put off fire. Let the cooker cool completely.
Add 2 more spoons of ghee/oil. Mix well without breaking the vegetables and garnish with coriander.
Serve with chips and raita. It is a filling and nourishing meal by itself.

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