Khichudi (Rice and Lentil mixture)

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:

• 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

Let's cook!

1. 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
    
   
    
   
2. Wash the roasted dal along with the rice, drain the water, and set it aside
    
   
3. In the same pan, heat the mustard oil
    
   
4. Add the red chilly,  and fry till blackish in colour
5. Add the ginger, and fry till light brown (be careful not to burn it)
    
   
6. Add the cumin powder, and saute for about a minute
    
   
7. Add the turmeric powder and the salt, and saute the mixture on high flame for a minute
    
   
8. Add the mixture of dal and rice
    
   
9. Mix all the ingredients in the pan on high flame, and stir for about a couple of minutes
    
   
10. Reduce the flame, add the water and the green chilies
     
    
11. Cover the pan, and turn the heat to high until the mixture comes to boil
12. Simmer the mixture with the lid covered for about 20 minutes (or until the rice and dal are properly cooked, looking a little mashed)
     
    
13. Taste the khichudi, and add more salt if required
14. Mix well, and remove from the flame
15. Serve hot with fish fry, potato fry and papad