Bengali Khichidi

Recipe Ingredients

1 cup	160g / 5.6oz	Rice*
1		Masoor dal*
1 tablespoon	15ml	Channa dal*
1		Bay leaf
3		Green cardamoms
1		Cinnamon
3		Cloves
1/2 teaspoon	2.5ml	Cumin seeds
10		Tiny onions peeled or
1/2 cup	31g / 1.1oz	Sliced onions
10		Baby potatoes washed clean
1/2 cup	118ml	Peas shelled
1		Carrot diced
1 teaspoon	5ml	Ginger grated
1 teaspoon	5ml	Garlic grated
4		Green chiles finely chopped
1 tablespoon	15ml	Coriander finely chopped
1/2 teaspoon	2.5ml	Turmeric powder
1/2 teaspoon	2.5ml	Garam masala powder
		Salt to taste
5 cups	1185ml	Water
4 tablespoons	60ml	Ghee

Recipe Instructions

* washed and soaked for 30 minutes

Drain dals and rice in a colander and keep aside. Save this water for adding later.

Crush spices (cardamom, cinnamon, cloves)

Heat 3 tbsp. ghee in a large heavy skillet. Add cumin seeds, bay leaf, crushed spices, splutter. Add ginger, garlic, chiles, stir-fry for a moment. Add onion, potato (with skin), stir-fry for 2 minutes. Add carrots, peas, turmeric, garam masala, salt.

Add dals, rice and gently stir-fry 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 (refer 'khichidis').

Source:
welcometoindia.com

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