Khichudi is one of the simplest and most delicious dishes gifted by the state of Bengal to the world. It is so simple that it can even be made as a quick fix for dinner. Enjoy with some fish fry, roasted papad, and potato fry for lunch on a rainy day. Let's have the recipe here that serves 2!
All you need:
All you need:
- Rice (Gobindo Bhog is the most suitable, but can be prepared with practically any kind of rice, I made with Sona Masoori) - 1 cup
- Moong dal (split yellow lentils) - 2 cups
- Cumin powder - 1 and 1/2 tsp
- Turmeric powder - 1 tsp
- Salt - 2 and 1/2 tsp, or to taste
- Ginger (finely chopped) - 2 tsp
- Green chilies - 2 (slit)
- Whole red chilly - 1
- Mustard oil - 2 tbsp
- Water - 1.5 litres
- Heat a wide pan, and roast the moong dal until light brown in colour (be careful not to burn it). Tip: Do not wash the dal before roasting, to get a strong flavour
- Wash the roasted dal along with the rice, drain the water, and set it aside
- In the same pan, heat the mustard oil
- Add the red chilly, and fry till blackish in colour
- Add the ginger, and fry till light brown (be careful not to burn it)
- Add the cumin powder, and saute for about a minute
- Add the turmeric powder and the salt, and saute the mixture on high flame for a minute
- Add the mixture of dal and rice
- Mix all the ingredients in the pan on high flame, and stir for about a couple of minutes
- Reduce the flame, add the water and the green chilies
- Cover the pan, and turn the heat to high until the mixture comes to boil
- Simmer the mixture with the lid covered for about 20 minutes (or until the rice and dal are properly cooked, looking a little mashed)
- Taste the khichudi, and add more salt if required
- Mix well, and remove from the flame
- Serve hot with fish fry, potato fry and papad