Bengali Masala Khichdi

Name: Bengali Masala Khichdi
Total time: 1800 s
Yield: 2 servings
Ingredients: 1 cup split yellow moong dal or red lentils (about 200 grams); 1 cup basmati rice (about 200 grams); 1 tomato, chopped; 1 onion, thinly sliced; 4-5 garlic cloves, crushed; 2 bay leaves; 1 -inch piece cinnamon stick; 1 green cardamom pod; 1 teaspoon turmeric powder; 1/4 teaspoon red chili powder; 2 teaspoons fennel-coriander powder; 2 green chilies, sliced lengthwise; 2 teaspoons mustard oil; 1 teaspoon cumin seeds; 1 pinch asafoetida (hing); 1 -inch piece ginger, grated; Salt to taste; 2-3 tablespoons cilantro, finely chopped; 1-2 tablespoons ghee (clarified butter); 2 cups warm water (about 480 ml)

Meenakshi Verma( Home Chef) @vegetarianzaika_01

Sahibabad Ghaziabad

Bengali Masala Khichdi

Meenakshi Verma( Home Chef) @vegetarianzaika_01

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Ingredients

25-30 minutes

2 servings

1 cupsplit yellow moong dal or red lentils (about 200 grams)
1 cupbasmati rice (about 200 grams)
1tomato, chopped
1onion, thinly sliced
4-5garlic cloves, crushed
2bay leaves
1-inch piece cinnamon stick
1green cardamom pod
1 teaspoonturmeric powder
1/4 teaspoonred chili powder
2 teaspoonsfennel-coriander powder
2green chilies, sliced lengthwise
2 teaspoonsmustard oil
1 teaspooncumin seeds
1 pinchasafoetida (hing)
1-inch piece ginger, grated
Salt to taste
2-3 tablespoonscilantro, finely chopped
1-2 tablespoonsghee (clarified butter)
2 cupswarm water (about 480 ml)

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Steps

25-30 minutes

1

Rinse the lentils and rice thoroughly, then soak them in water for 10 minutes. Drain using a strainer to remove excess water. Heat oil in a pan, add cumin seeds, bay leaves, and cinnamon stick, and sauté.
2

Add the onion and garlic, and sauté. Then add all the vegetables, asafoetida, and sauté over medium heat.
3

Add grated ginger and spices, and sauté. Add the lentils and rice, and sauté again.
4

Sauté on low heat for 1-2 minutes. Add water and salt, mix well, cover, and cook on low heat.
5

Your masala khichdi is ready. Serve in a bowl, drizzle with ghee, garnish with cilantro, and serve with yogurt or chutney.