Bangla Khichdi
Ingredients:
1 Cup rice (washed and soaked for 30 minutes)
1 Cup masoor dal (washed and soaked for 30 minutes)
1 tbsp Channa dal (washed and soaked for 30 minutes)
1 Bay leaf
3 Green cardamoms
1" Stick cinnamon
3 Cloves
1/2 tsp Cumin seeds
10-12 Tiny onions, peeled
10-12 Baby potatoes, washed clean
1/2 Cup peas, shelled
1 Carrot, diced
1 tsp Ginger, grated
1 tsp Garlic, grated
3-4 Green chilies, finely chopped
1/2 tsp Turmeric powder
1/2 tsp Garam masala powder
Salt to taste
5 Cups water
4 tbsp Ghee
Chopped coriander leaves, for garnish
Curd and chutney, to serve
1 Cup masoor dal (washed and soaked for 30 minutes)
1 tbsp Channa dal (washed and soaked for 30 minutes)
1 Bay leaf
3 Green cardamoms
1" Stick cinnamon
3 Cloves
1/2 tsp Cumin seeds
10-12 Tiny onions, peeled
10-12 Baby potatoes, washed clean
1/2 Cup peas, shelled
1 Carrot, diced
1 tsp Ginger, grated
1 tsp Garlic, grated
3-4 Green chilies, finely chopped
1/2 tsp Turmeric powder
1/2 tsp Garam masala powder
Salt to taste
5 Cups water
4 tbsp Ghee
Chopped coriander leaves, for garnish
Curd and chutney, to serve
Method:
- Drain dals and rice in a colander and keep aside.
- Semi crush spices (cardamom, cinnamon and cloves).
- Heat 3 tbsp ghee in a large heavy skillet.
- Add cumin seeds, bayleaf and crushed spices.
- Add ginger, garlic and chilies. Stir-fry for a moment.
- Add onions and potatoes (with skin). Stir-fry for 2 minutes.
- Add carrot, peas, turmeric, garam masala and salt.
- Add dals and rice. Gently stir-fry for 1 minute.
- Add water.
- Stir, bring to a boil, cover and simmer till done.
- When done, pour remaining ghee and sprinkle coriander leaves.
- Serve piping hot, with curd and chutney.
- Bangla Khichdi is ready.
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