Features of "Khichdi"
Served as main course. Suitable for vegetarians. A cuisine from West Bengal (eastern India). Durga Puja special recipe.
Ingredients for "Khichdi"
(Click here for measurement conversion)
Rice - 1 cup
Red lentils (masoor) - 1 cup
Chick peas (channa) - 1 1/2 Tablespoon
Cardamoms - 4
Cinnamon - a small piece
Cloves - 4
Cumin seeds - 1 teaspoon
Onion - 1 big, fin - 1 or ely chopped
Potato - 3 big, chopped into big pieces
Green peas - 1/2 cup
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Green chilli - 2 to 3, slit into halves
Fresh coriander leaves - 2 Tablespoon,finely chopped
Turmeric powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Salt - to taste
Water - 5 cups
Oil or Butter or Ghee - 4 Tablespoon
Method of cooking "Khichdi"
Wash the rice, red lentils and chick peas.
Keep soaked in water for at least 30 minutes.
Grind cardamom, cinnamon and cloves coarsely.
Heat oil (butter or ghee) in a pan.
Add bay leaves, cumin seeds to the pan ground spices and wait until they splutter.
Add ginger paste and garlic paste and fry for few seconds.
Add onion, potatoes and chillies and fry for 3-4 minutes.
Add green peas, turmeric powder, garam masala and salt to the contents.
Add rice and all the pulses and fry for 1-2 minutes.
Add water to the contents and bring the water to boil.
Cover the pan and let the food cook at low heat.
The amount of water should be such so as to leave the khichudi dry when done.
Check if the rice and pulses are cooked properly or not.
If nor, boil water in a separate pan or electric kettle.
Add to khichudi in small quantities and let it cook at low heat with the pan covered.
Garnish with melted butter or ghee (2 Tablespoon) and chopped coriander.
Serve hot with any Indian vegetable dish, onion bhaji, potato fries or omlette.