Cooking Instructions
- 1
In a pan slow roast the 3/4 glass moong dal for 2 mins.
- 2
In a big bowl take 1 glass gobindobhog rice and in other bowl take the roasted dal, rinse and soak them in water for 10 mins.
- 3
Cut 2 small size potatoes in thin round shape, take 8-10 small cauliflower florets,1/4 brinjal and cut into round and then half it.
Heat a kadhai and add 4 tbsp ghee put on medium flame,now put the potatoes and pinch of salt and 1/4 tsp turmeric powder. Once the potatoes turn golden brown take them out now sauté the cauliflower and after that brinjal. Keep all the veggies aside on a plate. - 4
Back in the kadai, heat 4 tbsp ghee. Add 1/2 tsp panch poron, 2 dry red chilies, 2 tej pata, 1/2 inch cinnamon stick, 2 green cardamoms, 5 black peppers. After few secs add 1 tsp Ginger-green chili paste. Stir it. Now add 1 chopped tomato, add 1/2 tsp Salt. When the tomato turns soft add 1 tsp Turmeric powder, 1 tbsp jeera powder, 1/2 tbsp dhania powder, 1/2 tsp kashmiri lal mirch powder. Stir it.
- 5
Strain the water from the rice and dal. Add them into the kadhai. Mix properly. Pour 5 glass hot water, 2 tsp salt/acc to taste, 1 tsp sugar stir again. Keep it on low-medium flame. Time to time keep Stirring. When 90% cooked and water is reduced add half of the fried veggies.
- 6
Now for tempering in a ladle take 3 tbsp ghee, add 1 tsp jeera, 1 dry red chili. Mix this with kichuri. Now add the rest of veggies. And from top add 1 tbsp ghee. Your bhoger KICHURI Is ready. Enjoy with labra, papad.
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