After a long tiring day a quickly made khichdi (split moong daal and rice) is very satisfying…I tried a different version – Bengali Khichdi.
Recipe
Ingredients Used?
Rice
Split Moong Dal with its skin
For Tadka
Ghee(Clarified Butter)
Cumin Seeds
Dried Bay Leaves
Whole Red Chillies (2-3)
Green Chillies (1-2)
Ginger paste 3 tbsp
Sugar 2 tbsp
Tomatoes -1 big or 2 small
Bengali Garam Masala
4 Clove
4 cardamom
1 inch cinnamom stick
Roast all and ground it.
How I Prepared it?
The quantity of rice and moong dal should be like – 250gm moong daal and 200 gm rice.
I have used split moong daal, the yellow moong daal (i.e. the one without its fibre) will also make a good taste.
Roast the daal till the flavour comes. Then mix with rice and rinse with cold water. This mixture is boiled by adding turmeric, red chilli powder and salt. I have cooked this in a pressure cooker(Saved a lot of my time:)
The consistency of this mixture should not become a paste but definitely it should be cooked well and a little bit mashed.Set it aside.
In another pan add clarified butter to this add bay leaf, cumin seeds, the whole red chillies, slit green chillies. After it splutters add the ginger paste, add sugar and then add chopped tomatoes(while chopping, try to keep the tomatoes as big as possible). Add salt.Saute this till the tomatoes are mushy.
To this add the Rice-Daal mix. Then, get it off the heat and sprinkle some bengali garam masala and..Its ready to eat…
