Bengali Kichuri

1. Rinse the rice and soak in water for 3o minutes.
2. Roast the moong dal in a steel pan till the lentils turn golden and develop an aroma.
3. Continue stirring until the moong dal is uniformly roasted.
4. Take off the heat and leave to cool.
5. Rinse the moong dal in water, sprinkle water on it, and set aside.
6. Rinse the rice again, drain, and set aside as well.
7. Heat ghee in a pressure cooker.
8. Fry cinnamon, cardamom, cloves, bay leaf, and cumin in oil till they are aromatic.
9. Add ginger and sauté for about 7 seconds to eliminate the ginger aroma.
10. Pour red chilli powder, asafetida and turmeric into the spice in the oil, and sauté for about 5
    seconds.
11. Add tomatoes and green chillis and continue to sauté till tomatoes are soft.
12. Add the potato, peas, and cauliflower into the pan, stir and sauté for about 1 minute.
13. Pour the roasted moong dal into the pan and sauté for about 2 minutes.
14. Pour in your set aside rice and stir very well till properly mixed.
15. Pour about 4-5 cups of water.
16. Add salt and sugar into it.
17. Stir this mixture properly and then pressure cook under medium flame for about 5 whistles.
18. Open the lid of the cooker once the pressure settles down on its own.

Tip

Bengali Khichuri can be paired with yogurt and roasted papads on the side. Serve as a snack for the kids when they return from school or pack it for lunch in their Vaya Tyffyn lunch box.

Trivia

The Bengali khichuri recipe is a popular dish eaten during the Durga Puja festival.