Bengali Khichdi

Cook along · 13 steps

Method

1. 1

   Soak ½ cup rice, ¼ cup chana dal, and ¼ cup moong dal together for 1 hour.

2. 2

   Boil 5 cups water in an earthen pot (or pressure cooker).

3. 3

   Add salt, ½ tsp turmeric, and soaked chana dal first. Cook for 10 minutes (chana dal takes longer).

4. 4

   Add soaked moong dal, rice, bay leaves, cinnamon, and cloves. Mix well.

   

5. 5

   Add chopped vegetables of your choice.

6. 6

   Add 1 tsp red chili powder, 1 tbsp coriander powder, and 1 tsp garam masala. Mix well.

7. 7

   Cover and cook for 15 minutes on low flame, stirring once after 7-8 minutes.

   

8. 8

   If using a pressure cooker: cook for 3 whistles, then 5-7 minutes on low.

9. 9

   Check that all vegetables are cooked well. Turn off heat. For Chauka Tempering:

10. 10

    In a small pan, heat 2 tbsp ghee until hot.

    

11. 11

    Add all five seeds (mustard, fenugreek, cumin, nigella, fennel) — this is Paanch Phoran. Fry until spluttering.

12. 12

    Add 2 dry red chilies and ½ tsp asafoetida. Mix.

13. 13

    Pour the tempering over the khichdi. Mix well. Serve hot. Offer to Thakurji with Tulsi leaves.