This Bengali style khichuri is 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 which can be offered as a bhog (offering to God).
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. So check out the step by step pictorial recipe 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, cumin & nigella seeds)
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 2 bay leaves
- 1 tsp. ginger, grated
- salt to taste
- 1 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.
Sauté 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 & temper with panch phoron, cinnamon, cardamoms, cloves &
bay leaves. Sauté for a few seconds.
Add soaked & drained rice, dal, turmeric powder & salt. Fry for 2 minutes.
Halfway through add ginger.
Garnish with coriander leaves & green chilies. Serve with any side dish
and papad.
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