Khichuri
Description
Very tasty and delicious food.
Ingredients
At a glance
Cuisine
Bangla
Difficulty
Moderate
Main Course
khichuri
Serves
5
- Rice (Atap or Basmoti or Kalizira or chinigura) 500 gm
- Moog dal (roasted) 500 gm
- Cinnamon 4 sticks (2 ½ cm long)
- Whole cardamoms 4-5
- Whole cloves 4-5
- Whole cumin seeds (jeera) a liberal pinch
- Bay leaves 2
- Ginger 4 cm long chopped fine
- Green chili 2
- Turmeric powder 1 ½ tea spoon
- Mustard oil 60 ml
- Salt, sugar and ghee up to taste.
Methods/steps
- As goes with the bengali tradition first rinse the rice and leave it to dry in a colander. The dal is washed and roasted until it gives a beautiful flavor which is quite unlike the raw dal.
- Heat water in a kettle not boiling for the cooking.
- Put oil in a heavy bottomed cooking pot and after it gets hot put in the whole hot spices (gorom masala) with the bay leaves .When they start sputtering and gives out a flavor add the cumin and the ginger and cook by stirring until you get the nutty flavor of cooked ginger.
- Add the rice to the oil and fry for 2/3 minutes.
- Add the roasted moog dal and the turmeric powder after adding some water(hot).The level of water should not be more than 4 cm(1.5 in.) above the level of rice and dal.
- After checking for the lentils to get cooked add the whole green chilies , salt and sugar to taste and just before removing from the fire add some powdered hot spices (garam masala) and the ghee.
- Serve with your favorite curry (preferred: chicken roast, meat curry, begun bhaji, salad etc...)
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