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Bangla Khichdi Recipe
| Ingredients: |
| • 1 Cup rice (washed and soaked for 30 minutes)• 1 Cup masoor dal (washed and soaked for 30 minutes)• 1 tbsp Channa dal (washed and soaked for 30 minutes)• 1 Bay leaf• 3 Green cardamoms• 1" Stick cinnamon• 3 Cloves• 1/2 tsp Cumin seeds• 10-12 Tiny onions, peeled • 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 chilies, finely chopped• 1/2 tsp Turmeric powder• 1/2 tsp Garam masala powder• Salt to taste• 5 Cups water• 4 tbsp Ghee• Chopped coriander leaves, for garnish• Curd and chutney, to serve |
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| How to make Bangla Khichdi: |
| • | Drain dals and rice in a colander and keep aside. | | • | Semi crush spices (cardamom, cinnamon and cloves). | | • | Heat 3 tbsp ghee in a large heavy skillet. | | • | Add cumin seeds, bayleaf and crushed spices. | | • | Add ginger, garlic and chilies. Stir-fry for a moment. | | • | Add onions and potatoes (with skin). Stir-fry for 2 minutes. | | • | Add carrot, peas, turmeric, garam masala and salt. | | • | Add dals and rice. Gently stir-fry for 1 minute. | | • | Add water. | | • | Stir, bring to a boil, cover and simmer till done. | | • | When done, pour remaining ghee and sprinkle coriander leaves. | | • | Serve piping hot, with curd and chutney. | | • | Bangla Khichdi is ready. | |
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