Bengali masoor dal khichdi
It's been raining a lot lately. When it pours on the outside with dark clouds surrounding the environment, we Bengalis crave for Kichudi. A piping hot plate of khichudi is just what the heart desires when a Bengali come home soaked in the rains.
For we Bengalis, rain is almost synonymous with eating khichudi accompanied with begun bhaja (fried aubergine), aloo bhaja (potato fry), papad and piyaji (onion fritters). It is the ultimate comfort food!
Bengali masoor dal khichdi
It's been raining a lot lately. When it pours on the outside with dark clouds surrounding the environment, we Bengalis crave for Kichudi. A piping hot plate of khichudi is just what the heart desires when a Bengali come home soaked in the rains.
For we Bengalis, rain is almost synonymous with eating khichudi accompanied with begun bhaja (fried aubergine), aloo bhaja (potato fry), papad and piyaji (onion fritters). It is the ultimate comfort food!
Open in Cookpad AppSteps
- 1
Wash and soak the rice for half an hour.
- 2
Wash the lentils properly.
- 3
In a pressure cooker, heat one tablespoon ghee.
- 4
Temper it with whole spices, bay leaf.
- 5
Fry the onion slices till translucent. Fry the garlic and ginger paste too.
- 6
Add the lentils and rice, potatoes, tomatoes, green chillies and other spices.
- 7
Saute them for a while.
- 8
Add salt and four cups water.
- 9
Pressure cook till done.
- 10
This khichdi will be runny in texture.
- 11
Adjust salt, seasonings and add sugar.
- 12
Add remaining ghee, give a nice stir and serve hot.
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