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