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1 cup -
1 cup - green gram dal
1 tbsp -
1 pinch -
2 tbsp -
1 tsp -
1/2 tsp - whole black pepper
2 - drum sticks
2 - green
1.5 tsp salt
How to Make Bengali kichdi
Dry roast green gram dal and Bengal gram dal together till you get a pleasant aroma and keep aside.
Peel and slice the onions.
Wash, peel and chop potatoes and carrots into one inch size.
Wash and cut drumsticks into one inch long pieces.
Wash and quarter the brinjals lengthwise, and then cut them into one inch pieces and keep them immersed in water till needed.
Wash rice and the roasted dals together and drain.
Heat ghee in a kadai and add cumin seeds.
When the cumin seeds splutter, add whole pepper corns, add cinnamon, cardamom, cloves, broken red chillies and fry them.
Fry curry leaves and onion slices with the seasoning and then add the vegetables (drain the brinjals before adding), and saute for two more minutes.
Finally add the rice and gram with enough water to cook it. Add salt. Cover and cook till done.
Recipe and image courtesy: Chitra Amma's Kitchen
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.