More comfort food - Khichuri
Yes, it's pretty much a continuation of the previous theme though I am a lot better (thanks everyone for your lovely wishes). Khichuri, the Bengali version of khichdi was introduced in our dinners along with other gold standard recipes like aloor dum and poshto during our long stay in Calcutta. Since we don't let go of a good thing when we spot one it has been a regular feature on our menu since :-)
My mother learnt the recipe from our Bengali neighbour. Though many versions of this classic abound, one thing remains the same - roasting the moong dal. I think it is the single most distinguishing feature of this khichuri, as roasting intensifies the flavor of the lentils.
An onion and ginger less version of this khichuri is served as part of 'bhog' (prasad) during Durga Puja. I have had the good fortune of eating a traditional bhog - khichuri, bhaja, tomato chatni and payesh - with my friends in India and it's a meal I won't forget soon.
(serves 2-3)
1/2 cup rice (Basmati if you prefer)
1/2 cup yellow moong dal
2 bay leaves
1 tsp cumin seeds
1/2 medium size onion, chopped
3/4 tsp ginger paste
salt to taste
ghee
Spices -
1/4 tsp turmeric powder
1 tsp chilli powder (adjust to taste)
1 1/2 tsp coriander powder
Vegetables -
1/4 cauliflower (about 6-8 flowerettes)
4 baby potatoes, peeled and cut into large cubes
1/2 cup peas
(or carrots, beans, bell peppers etc.)
Garam Masala -
3 green cardamoms, peeled
1 small piece of cinnamon
2 cloves
Roast moong dal on low heat until golden. It will take about 5-6 minutes and the aroma is hard to miss. Let cool.
Grind the ingredients for the paste with half to one teaspoon of water. This can be difficult in a coffee grinder or blender so powder them in a mortar beforehand then mix with water.
Wash dal and drain in a colander. Wash rice till water runs clear then drain in a colander.
Heat oil in a deep saucepan. Add bay leaves and cumin seeds. When they sizzle add onion. Saute till it turns golden. Next add ginger paste. Add rice and saute it until it is well glazed.
Add dal, vegetables and spices. Mix well. Season to taste. Add 2 1/2 cups of water and stir once. Bring to a boil. Cover with a lid, lower heat and cook until done.
Sprinkle a little water if khichuri appears too dry. When rice and dal are cooked (not mushy), add garam masala and 1-2 teaspoons of ghee. Mix well and remove from heat. Cover and allow flavors to blend. Serve hot with fried eggplant & potato slices (bhaja).
My mother learnt the recipe from our Bengali neighbour. Though many versions of this classic abound, one thing remains the same - roasting the moong dal. I think it is the single most distinguishing feature of this khichuri, as roasting intensifies the flavor of the lentils.
An onion and ginger less version of this khichuri is served as part of 'bhog' (prasad) during Durga Puja. I have had the good fortune of eating a traditional bhog - khichuri, bhaja, tomato chatni and payesh - with my friends in India and it's a meal I won't forget soon.
(serves 2-3)
1/2 cup rice (Basmati if you prefer)
1/2 cup yellow moong dal
2 bay leaves
1 tsp cumin seeds
1/2 medium size onion, chopped
3/4 tsp ginger paste
salt to taste
ghee
Spices -
1/4 tsp turmeric powder
1 tsp chilli powder (adjust to taste)
1 1/2 tsp coriander powder
Vegetables -
1/4 cauliflower (about 6-8 flowerettes)
4 baby potatoes, peeled and cut into large cubes
1/2 cup peas
(or carrots, beans, bell peppers etc.)
Garam Masala -
3 green cardamoms, peeled
1 small piece of cinnamon
2 cloves
Roast moong dal on low heat until golden. It will take about 5-6 minutes and the aroma is hard to miss. Let cool.
Grind the ingredients for the paste with half to one teaspoon of water. This can be difficult in a coffee grinder or blender so powder them in a mortar beforehand then mix with water.
Wash dal and drain in a colander. Wash rice till water runs clear then drain in a colander.
Heat oil in a deep saucepan. Add bay leaves and cumin seeds. When they sizzle add onion. Saute till it turns golden. Next add ginger paste. Add rice and saute it until it is well glazed.
Add dal, vegetables and spices. Mix well. Season to taste. Add 2 1/2 cups of water and stir once. Bring to a boil. Cover with a lid, lower heat and cook until done.
Sprinkle a little water if khichuri appears too dry. When rice and dal are cooked (not mushy), add garam masala and 1-2 teaspoons of ghee. Mix well and remove from heat. Cover and allow flavors to blend. Serve hot with fried eggplant & potato slices (bhaja).
Labels: Bengali khicuri khichdi moong dal rice bhaat bhath one pot meal
Posted By Ashwini | Permalink |
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