Bangla Khichdi is a tasteful Bengali dinner recipe. Learn how to make/prepare Bangla Khichdi by following this comfortable recipe.
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• 1 Cup rice (washed and soaked for 30 minutes)
• 1 Cup masoor dal (washed and soaked for 30 minutes)
• 1 tbsp Channa dal (washed and soaked for 30 minutes)
• 1 Bay leaf
• 3 Green cardamoms
• 1" Stick cinnamon
• 3 Cloves
• 1/2 tablespoon Cumin seeds
• 10-12 Tiny onions, stripped
• 10-12 Baby potatoes, washed out clean
• 1/2 Cup peas, shelled
• 1 Carrot, diced
• 1 tablespoon Ginger, grated
• 1 tablespoon Garlic, grated
• 3-4 Green chilies, fine chopped
• 1/2 tablespoon Turmeric powder
• 1/2 tablespoon Garam spices powder
• Salt to taste
• 5 Cups water
• 4 tbsp Ghee
• Chopped coriander leaves, for garnish
• Curd and chutney, to serve
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| • | Drain dals and rice in a colander and keep aside.
| | • | Semi smash spices (cardamom, cinnamon and cloves).
| | • | Heat 3 tbsp butter in a large heavy skillet.
| | • | Add cumin seeds, bayleaf and mashed spices.
| | • | Add ginger, garlic and chilies. Stir-fry for a moment.
| | • | Add onions and white potatoes (with skin). Stir-fry for 2 minutes.
| | • | Add carrot, peas, turmeric, garam spices and salt.
| | • | Add dals and rice. Gently stir-fry for 1 minute.
| | • | Add water.
| | • | Stir, bring in to a boil, cover and simmer until done.
| | • | When done, pour left over butter and sprinkling coriander leaves.
| | • | Serve piping hot, with curd and chutney.
| | • | Bangla Khichdi is ready.
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