Bengali Plain Khichdi

Name: Bengali Plain Khichdi
Cuisine: Indian
Ingredients: 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; to taste salt; 1 tsp. turmeric powder; 1 tbsp. ghee; coriander leaves & green chilies to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Diwalidelights - A simple and a hearty comfort food that tastes so delicious. This is a "no onion-no garlic" recipe which is offered as a bhog (offering to God) during Kali Puja (Diwali). Nothing can beat having this humble khichuri / Khichdi along with a side dish and some papad. It is pure divine. A traditional family recipe, that I learnt from my mother, this is what we used to have for a Diwali lunch along with begun bhaja (fried eggplants), Labra (Mixed vegetable curry), papad, sweet tomato chutney and payesh (Rice Kheer).

Bethica Das @kitchen_flavours

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Ingredients

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

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Steps

1

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.
2

Then add the soaked & drained rice, dal, turmeric powder and salt. Fry for 2 minutes.
3

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

Halfway through add the ginger.
5

When the rice & the dal turns soft, add the ghee and give it a mix.
6

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