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Wednesday, 12 October 2016

Bengali Plain Khichuri / Khichdi (Simple Rice-Lentil Porridge)


          A simple and a hearty comfort food that tastes so delicious. It is a wholesome and a balanced meal in itself with the rice & lentil combo. Veggies too can be added. Just a drizzle of some ghee brings out the actual essence of this yummy dish. Please note - This is a "no onion-no garlic" recipe......

          Nothing can beat having this humble khichuri along with a side dish and some papad. It is pure divine. Today I prepared khichuri that is slightly runny and soft, which I relished with a mixed vegetable curry. Please check for a step by step method with pictures to prepare it.








  • 3/4 cup split moong dal (green gram lentil)
  • 1/2 cup rice
  • 2 tbsp. mustard oil
  • 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cummin & nigella seeds)
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 2 bay leaves
  • 1 tsp. ginger, grated
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. ghee
  • coriander leaves & green chilies to garnish






          Dry roast the moong dal till you get a nice aroma. Soak it along with the rice for 30 minutes. Heat oil in a pan and temper with panch phoron, cinnamon, cardamoms, cloves and bay leaves.

          Saute for a few seconds. Then add the soaked & drained rice, dal, turmeric powder and salt. Fry for 2 minutes. 

          Add 4-5 cups water and mix well. Cover and simmer on a low flame, stirring at intervals. Halfway through add the ginger. 

          When the rice and the dal turns soft, add the ghee and give it a mix. Garnish with coriander leaves and green chilies. Serve along with a side dish and papad.




                      Heat oil in a pan and temper with panch phoron, cinnamon, cardamoms,
                      cloves and bay leaves. Saute for a few seconds. 




                    Then add the soaked & drained rice, dal, turmeric powder and salt. Fry 
                    for 2 minutes. 



                    Add 4-5 cups water and mix well. Cover and simmer on a low flame, stirring
                    at intervals. 




                               Halfway through add the ginger. 



                          When the rice & the dal turns soft, add the ghee and give it a mix. 




                    Garnish with coriander leaves and green chilies. Serve along with a side
                    dish and papad.








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