There is one dish that is something unique in the list of Indian full-course varieties. The consistency of the dish varies across regions of the country yet the dish stays the same. That is Khichdi or Khichuri! In today’s recipe post, we show you how to make the perfect Bengali Khichdi. You can make this at home with a Tri Ply Kadai, and it takes little more than one hour. So, why not try this dish now? This dish combines roasted moong-dal, flavored spices, vegetables, and a golden layer of ghee. They all work in concert to bring out this tasty meal of the day. Bengal Khichdi, as the name suggests, is native to the eastern part of the country. It is a popular prasad in those regions during the nine-day festival known as ‘Navratri.’ This Indian meal is also called Bhoger or Bhog Khichuri. Since they are an inseparable part of the festival—and festivals are a time for enjoyment. Hence the name for the dish.
Now it is time we start the preparation for the dish. As we said earlier, you can make this with a Kadai or even use a Tri Ply Saucepan for most of the deep-frying portion of the cooking. So, let us take all the ingredients needed to make the perfect Bengali Khichdi
This recipe would serve three to four people. You may feel free to make appropriate measurements in proportion to the size of the serving.
Here Are The Ingredients You Need:
- Basmati Rice - 1 cup.
- Split Moong Dal - 1 cup.
- Ghee - 3 tbsp.
- Cinnamon - 1 inch.
- Cloves - 3 nos.
- Cardamom - 2 nos.
- Indian Bay Leaf (Patta) - 1 no.
- Ginger - 1 inch.
- Cumin Seeds - 1 tbsp.
- Turmeric Powder - Half tsp.
- Red Chill Powder - For the desired level of spiciness.
- Chopped Tomatoes - 2 nos. (Not mandatory).
- Green Chilli - 1 no.
- Chopped vegetables.
- Medium Potatoes-2 nos.
- Peas - ½ cup.
- Cauliflower - ½ cup.
- Carrot - 1 cup.
- Sugar as required.
- Rock salt.
- Water - 5 cups.
- Wash the rice and soak that in water for about half an hour.
- Take the split moong dal and fry them on the Tri Ply Stainless Steel Frying Pan until it becomes a lighter shade of gold. You can also judge by its fragrance to know when to stop frying them. The final result must be golden brown. See it to that they have the same roasting consistency throughout.
- Once the moong dal cools them, give them a wash in running water and set them separately for now.
Making The Bengali Khichdi
- In a Tri Ply Pressure Cooker, add ghee and heat it.
- Add all the spices and saute until you get to smell the rich fragrance of all the combined ingredients.
- Now mix the cumin seeds with the rest and let them sizzle.
- Then add finely grated ginger and stir it well till the bland odor of the ginger fades away.
- Introduce turmeric and red chili powder into the mixture. You can also add a pinch of asafoetida here.
- Now, you can add all the chopped vegetables and keep stirring them.
- Once all the vegetables have cooked well, add the fried moong dal and the rice.
- Add water and a required amount of salt in it.
- Safely close the pressure cooker and leave them to cook for about 3 - 4 whistles on medium flame.
- The moment the cooker cools down, your perfect Bengali Khichdi is READY TO SERVE!
Serving Suggestions - You can serve this dish along with some crispy papads or yogurt.
The outcome of the dish depends on the cookware that you are using as much as your cooking skills. At Maxima World, get the Best Tri Ply Stainless Steel Cookware to enhance your cooking experience to a whole new level.