Bengali Khichuri

Cuisines

Best for

Recipe

Ingredients

1 cup	basmati rice
1/2 cup	yellow moong dal
2 tablespoons	mustard oil
1 teaspoon	cumin seeds
1 teaspoon	turmeric powder
1 teaspoon	ginger paste
1 cup	mixed vegetables (like potatoes, peas, carrots)
2 pieces	bay leaves
2 pieces	green chilies, slit
1 inch	cinnamon stick
3 pieces	cloves
3 pieces	cardamom pods
—	salt to taste
3 cups	water
2 tablespoons	ghee
1/4 cup	fresh coriander leaves, chopped

Instructions

1. 1 Wash the basmati rice and moong dal together under running water until the water runs clear.
2. 2 Soak the rice and dal mixture in water for 20 minutes, then drain.
3. 3 Heat mustard oil in a heavy-bottomed pan. Add cumin seeds, bay leaves, cinnamon stick, cloves, and cardamom pods. Sauté until fragrant.
4. 4 Add the ginger paste and slit green chilies, and sauté for another minute.
5. 5 Add the mixed vegetables and sauté for 2-3 minutes.
6. 6 Add the drained rice and dal mixture to the pan and stir well to coat with the spices.
7. 7 Add turmeric powder and salt to taste, and mix well.
8. 8 Pour in 3 cups of water and bring it to a boil.
9. 9 Reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes, or until the rice and dal are cooked and the mixture is creamy.
10. 10 Once cooked, add ghee and mix gently.
11. 11 Garnish with chopped fresh coriander leaves before serving.