Other times when you love to eat Khichuri is when it's raining heavily outside. Just imagine those water-logged streets through which only tanga-richshaws can pass, the sun is comfortably hiding behind thick rain-filled clouds, everyone is at home sicne no one could dare to go out. And what you have for lunch? Hot and steamy khichuri and may be along with it you'll have maach-bhaaja (fried fish) or plain brinjal fry or potato fries.
You tend to over eat at such times coz' it is suppose to be so nice with all those green peas and cauliflower florets melting in your mouth and if you are the kid of the family, you might be lucky enough to get that extra spoonful of ghee on top of your share of Khichuri.
Anyways, now getting back to the recipe. Here it goes...
Ingredients:
Gobinda Bhog Rice (small grained rice with aromatic flavor) – 1 ½ cups
Moong Daal – 1 ½ cups
Cauliflower – 1 medium sized, chopped into small pieces
Potatoes – 4 medium sized, diced in small pieces
Green Peas – ½ cup
Carrots (optional) – 3 medium sized, chopped
Beans (optional) – 5 to 6, chopped
Tomatoes – 3 medium sized, chopped
Green chillies – 4, sliced
Dabur Homemade Ginger paste – 1 ½ tsps
Whole white jeera seeds – 1 tsp
Whole dhaniya seeds – 1 tsp
Whole Red chillies – 2 to 3
Red Chilli powder – 2 tsp
Turmeric powder – 1 ½ tsps
Jeera powder – 1 tsp
Heeng – A pinch
Garam Masala powder – 1 tsp
Bay leaves / Tejpatta – 3 to 4
Mustard Oil for tarka
Pure Ghee – ½ cup
Salt to taste
Sugar – 1 tsp
How to make Khichuri (Khichri): Roast moong daal in a dry kadai till they are golden brown. Boil adequate quantity of water to boil rice in a big vessel. Add moong daal, let it boil and then add rice. When the rice starts boiling add the chopped and diced vegetables on by one and keep stirring. Add ginger paste. Stir. Add turmeric powder, green chillies, jeera powder, dhaniya powder, garam masala powder, a bit of sugar and salt to taste. Keep stirring. Cook till the vegetables and the rice is cooked till tender. Keep it in a low flame.
For tarka: Heat 4 tbsp of mustard oil in a a pan. When quite hot add bay leaves, whole jeera seeds. It will start to crackle. Add heeng. Add red chillies. Fry for a few seconds and immediately take it out from the flames and pour the whole thing along with the oil into the vessel full of rice. Stir the whole mixture well for few minutes. Take the Khichuri (Khichri) out of flame. Add ghee for better taste. Serve hot. Your Khichuri (Khichri) is ready to eat.
This type of Khichuri (Khichri) is a typically Bengali dish. We Bengalees eat this Khichuri (Khichri) with various types of fried vegetables like fried potatoes, fried brinjal, fried cauliflower, fried potol/parwal and so on.
Moong Daal – 1 ½ cups
Cauliflower – 1 medium sized, chopped into small pieces
Potatoes – 4 medium sized, diced in small pieces
Green Peas – ½ cup
Carrots (optional) – 3 medium sized, chopped
Beans (optional) – 5 to 6, chopped
Tomatoes – 3 medium sized, chopped
Green chillies – 4, sliced
Dabur Homemade Ginger paste – 1 ½ tsps
Whole white jeera seeds – 1 tsp
Whole dhaniya seeds – 1 tsp
Whole Red chillies – 2 to 3
Red Chilli powder – 2 tsp
Turmeric powder – 1 ½ tsps
Jeera powder – 1 tsp
Heeng – A pinch
Garam Masala powder – 1 tsp
Bay leaves / Tejpatta – 3 to 4
Mustard Oil for tarka
Pure Ghee – ½ cup
Salt to taste
Sugar – 1 tsp
How to make Khichuri (Khichri): Roast moong daal in a dry kadai till they are golden brown. Boil adequate quantity of water to boil rice in a big vessel. Add moong daal, let it boil and then add rice. When the rice starts boiling add the chopped and diced vegetables on by one and keep stirring. Add ginger paste. Stir. Add turmeric powder, green chillies, jeera powder, dhaniya powder, garam masala powder, a bit of sugar and salt to taste. Keep stirring. Cook till the vegetables and the rice is cooked till tender. Keep it in a low flame.
For tarka: Heat 4 tbsp of mustard oil in a a pan. When quite hot add bay leaves, whole jeera seeds. It will start to crackle. Add heeng. Add red chillies. Fry for a few seconds and immediately take it out from the flames and pour the whole thing along with the oil into the vessel full of rice. Stir the whole mixture well for few minutes. Take the Khichuri (Khichri) out of flame. Add ghee for better taste. Serve hot. Your Khichuri (Khichri) is ready to eat.
This type of Khichuri (Khichri) is a typically Bengali dish. We Bengalees eat this Khichuri (Khichri) with various types of fried vegetables like fried potatoes, fried brinjal, fried cauliflower, fried potol/parwal and so on.
You can also add fried fish like hilsa or rohu. We also eat a sabji we called labra with it along with chutney and papad. Khichuri (Khichri) can be best enjoyed during a rainy season. Imagine the scene, its raining heavily outside, everyone is at home, and what is the menu for lunch? Khichuri (Khichri) and fried fish or fried sabji along with labra. Believe me, there is nothing yummier than this!!!!! Simply irresistible.
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