KHICHURI
Bengali Khichidi
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 baby potatoes washed clean
1/2 cup peas shelled
1 carrot diced
1 tsp. ginger grated
3-4 green chillies finely chopped
1 tbsp. coriander finely chopped
2 tsp. asofoetida
1/2 tsp. turmeric powder
1/2 tsp. garam masala powder
salt to taste
4 tbsp. ghee
Drain dals, rice in a colander and keep aside. Save this water for adding later. Semi-crush spices (cardamom, cinnamon, cloves). Heat 3 tbsp. ghee in a large heavy skillet. Add cumin seeds, bayleaf, crushed spices, splutter. Add ginger, chillies, stirfry for a moment. Add potato (with skin), sitrfry for 2 minutes. Add carrots, peas, turmeric, asofoetida, garam masala, salt. Add dals, rice and gently stirfry for 1 minute. Add enough water to the drained water to get 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 be absorbed. Add more water if required in between. When done, pour remaining ghee and sprinkle coriander.
Bengali Moong Daler Khichuri (Rice And Dal Porridge)
1/2 pound Grams Rice
1/2 pound Moong Dal
2 inches Ginger
1/4 tsp. Aniseed
Ghee
2. Bay Leaves
Salt to taste
Boil rice, dal, and ginger in water with salt. Heat the ghee and fry the aniseed and bayleaves. Pour over khichuri.
