BENGALI KHICHIDI

BENGALI KHICHIDI

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 or1/2 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

• METHOD Drain dals, rice in a colander and keep aside. Save this water for adding later. Semicrush spices (cardamom, cinnamon, cloves) Heat 3 tbsp. ghee in a large heavy skillet. Add cumin seeds, bayleaf, crushed spices, 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 water to make 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 be absorbed. Add more water if required in between. When done, pour remaining ghee and sprinkle coriander. Serve piping hot with gravied veggies or kadhi .