Bengali Khichidi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Easy

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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.

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