Ingredients

• 1 cup - rice (washed and soaked 30 minutes)
• 1 cup - masoor dal (washed and soaked 30 minutes)
• 1 tbsp - channa dal (washed and soaked 30 minutes)
• 1 -bay leaf
• 3 -green cardamoms
• 1 stick- cinnamon
• 3 -cloves
• 1/2 tsp - cumin seeds
• 10-12 tiny onions peeled or
• 1/2 cup - sliced onions
• 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 chillies finely chopped
• 1 tbsp - coriander finely chopped
• 1/2 tsp - turmeric powder
• 1/2 tsp - garam masala powder
• salt to taste
• 5 cups - water
• 4 tbsp - ghee

How to Make Bengali Khichidi

• Drain dals, rice in a colander and keep aside.
• Save the dal water too separately.
• Semicrush spices (cardamom, cinnamon, cloves)
• Heat 3 tbsp ghee in a large heavy skillet.
• Add cumin seeds, bayleaf, crushed spices .
• Once they splutter add ginger, garlic, chillies, stirfry for a moment.
• Add onion, potato (with skin), sitrfry for 2 minutes.
• Add carrots, peas, turmeric, garam masala, salt.
• Add dals, rice and gently stirfry for 1 minute.
• Add drained water 5 cups.
• Heat well and add to skillet.
• Stir, bring to a boil, cover and simmer till done.
• Rice and dals should be done but not overdone.
• Veggies will get soft and water should get absorbed.
• Add more water if required in between.
• When done, pour remaining ghee and sprinkle coriander.
• Serve piping hot with gravy veggies or kadhi.