Khichuri ( in Bengali) or Khichdi ( in hindi), is a porridge like one pot meal. This is very easy to make in a pot or in a pressure cooker.The main ingredients are rice and dal ( lentils) which are cooked together, with a few spices. There are various types of lentils and any one or a mixture of different types of lentils are used with the rice. Often some vegetables are also added to make the Khichuri more tasty and nutritious. The simplest type of khichuri is to cook Rice and yellow Moong dal, ( this is Moong dal where the green skin is removed and the yellow bean is split) with some salt and turmeric powder, and then a dollop of ghee added for taste. This is the healthy, easy to digest khichuri.
In Bengal Khichuri is made mostly with Moong dal and Gobindo bhog rice. Khichuri made as an offering to God during our festivals and Poojas are made with moong dal and no onions and garlic is used.
The recipe here is the khichuri I like to make and it is made with rice and a mixture of Masur ( the pink lentil) and yellow Moong and I add onions to it too. I have added Cauliflower and Peas and Potatoes, but you could add some more vegetables like carrots, and beans if desired. Or even cook the khichuri with no vegetables added.
Khichuri is served piping hot with a variety of Pakoras ( fritters), or with simple mixed green salad or just pickle and papad or potato chips, or fried fish or a mixed vegetable mish mash called Ghant. The Bengali tomato chutney goes very well with it too.
It was a very cold and foggy day so this is what I made for Lunch.
KHICHURI
Serves 6 to 8 people.
INGREDIENTS
- Rice 1&1/2 cups (any kind of rice, Basmati, Jasmine, I used small grain Gobindo bhog)
- Yellow moong dal. 1/2 cup
- Pink Masur dal. 1/2 cup
- Onion sliced 1 cup
- Cumin ( jeera) powder 2&1/2 Tablespoons
- Coriander (dhania) powder 3 Tablespoons
- Salt 3 Tablespoons
- Sugar. 3 teaspoons
- Turmeric (haldi). 1 teaspoon
- Chili ( mirchi) powder. 1/2 teaspoon
- Oil 1/2 cup ( any vegetable oil)
- Ghee or butter 2 Tablespoon
- Garam Masala powder 1/2 teaspoon ( cardamom, cinnamon and cloves ground together)
- Ginger grated 1 Tablespoon
- Green chilies slit. 4
- Cardamom whole 6
- Cloves 6
- Cinnamon stick 2 inch piece broken
- Water 12 cups
I added these vegetables, but you can add more or less.
Cauliflower cut into florets. 200 g ( you can add more or less)
Peas ( fresh or frozen) 1 cup
Potatoes peeled 200g ( cut into big pieces)
HOW TO MAKE KHICHURI
Put the rice and dals in a bowl and wash well with cold water two or three time, then drain out the water and keep aside
Heat a big heavy bottom pan and add the oil. ( a dutch oven is a good vessel to use to make the khichuri)
Saute the potatoes first and then the cauliflower florets, remove them from the pan and keep aside.
To the remaining oil add the whole broken Cinnamon, 6 cardamoms and 6 cloves. Stir
Add the sliced onions and fry till they are soft.
Add the washed rice and dal, stir well to mix the onions into the rice and dal
Now add 2&1/2 Tbsp. Cumin (Jeera) powder, 3 Tbsp. Coriander (dhania) powder, 3 Tbsp. of salt, 1 tsp. Turmeric (haldi) powder, 1/2 tsp. Chili ( mirchi) powder, 3 tsp. of sugar and 1 Tbsp. of grated ginger (adrak paste)
Stir everything well for a minute or two then add 8 cups of water , keep the remaining water to add whenever the khichuri gets too dry. Stir and cover with the lid and bring it to a boil on high heat. Once the khichuri starts boiling reduce the heat to medium and let it cook. You need to stir the pot once in a while or the rice will stick to the bottom.
After about 10 minutes, add the sauteed cauliflower and potatoes and the green chilies . If you are using fresh peas then you have to add it to the khichuri now, but if you are using frozen peas then add it when the rice is cooked and soft. Cover again and let it cook. Add some water if needed. The consistency of the Khichuri should be like oats porridge not dry.
Once the rice is cooked and soft and the potatoes and cauliflowers can be cut with a spoon, add the 2 Tbsp of Ghee and 1/2 tsp of garam masala powder.
Serve hot.
Any left over Khichuri stays well in the fridge and can be easily heated in a microwave. If you need to heat it on the stove then just put it in a saucepan with a little water and bring it boil.
POTATO STICKS
Peel a couple of potatoes and cut them into sticks. Soak the sticks in a pan of ice water for an hour or so. Drain out the water and dry the sticks a little on a dish cloth or paper towel and then deep fry them in hot oil on high heat. Remove with a slotted spoon when slightly brown and keep them on a plate lined with paper towel. Sprinkle some salt on them. Serve
FRIED FISH
I used Carp, ( Rui or Rohu) pieces, but you can use any firm fish, like king mackerel, or pomfret, or even Tilapia steaks.
Marinate the fish with salt and Turmeric ( haldi) for an hour or so and then just deep fry them in oil. The oil should be very hot and smoking before you add the fish otherwise the fish will stick to the bottom of the pan. Fry the fish on reduced heat till it is brown on the outside.
PAPAD
There are various types of papad available, I chose a spicy moong dal papad.
Heat some oil a pan or kadai ( wok) . It should be very hot. With the help of tongs hold the papad in a corner and dip it in the hot oil, it will fry immediately, so quickly turn it once with the help of the tongs and take it out of the oil before it burns and turns dark brown. Keep the fried papad on a plate lined with paper towel.