Bengali Khichidi

Course : Curry
Serves: 1
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1 cup rice*
1 piece masoor dal*
1 tablespoon channa dal*
1 piece bay leaf
3 piece green cardamoms
1 piece cinnamon 1-inch stick
3 whole cloves
1/2 teaspoon cumin seeds
1/2 cup sliced onions
10 medium baby potatoes washed clean
1/2 cup peas shelled
1 medium carrot diced
1 teaspoon ginger grated
1 teaspoon garlic grated
4 medium green chiles finely chopped
1 tablespoon coriander finely chopped
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1 teaspoon salt to taste
5 cups water
4 tablespoons ghee

Preparation / Directions:

* 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'

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