Khichuri

A comforting and wholesome Bengali-style dish made with roasted moong dal, rice, and vegetables, slow-cooked with aromatic spices and ghee for a rich, satisfying flavor.

Ingredients

1. 1¼ cup green gram split (moong dal), roasted
2. 1¼ cup rice
3. 4 medium potatoes (cubed)
4. 250 gms cauliflower florets
5. ½ cup peas
6. 6 green chillies (slit)
7. ½ tsp red chilli powder
8. ½ tsp turmeric powder
9. 2 tsp cumin powder
10. ½ tsp sugar
11. 6 cups water (approx.)
12. Salt to taste

For the Seasoning

1. 4 tbsp ghee
2. 2 bay leaves
3. 3 whole red chillies
4. 4 green cardamoms
5. 6 cloves
6. 2 pieces cinnamon (1 inch each)

Instructions

1. Prepare Ingredients

   • Roast the moong dal lightly until golden and aromatic.
   • Cut the cauliflower into florets, cube the potatoes, and slit the green chillies.
   • Wash and drain the rice thoroughly.

2. Make the Spice Paste

   • Combine turmeric powder, cumin powder, and red chilli powder with a little water to form a smooth paste.

3. Cook the Dal and Rice

   • In a large pot, add sufficient water and stir in the roasted moong dal and rice.
   • Cook until the rice is half done.

4. Add Vegetables and Spices

   • Mix in the prepared masala paste, green chillies, potatoes, cauliflower, and peas.
   • Simmer gently on low heat until the vegetables, dal, and rice are fully cooked and soft.

5. Prepare the Seasoning (Tadka)

   • Heat ghee in a small pan.
   • Add red chillies, bay leaves, cardamoms, cloves, and cinnamon.
   • Sauté for about a minute until fragrant.

6. Combine and Finish

   • Pour the prepared seasoning over the cooked khichuri.
   • Stir well so the aroma of the spices blends evenly into the dish.

7. Serve

   • Serve hot, topped with a spoonful of pure ghee for added richness and flavor.