Question

how to cook khichuri​

Answer 1

Answer:

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Answer 2

1 Cup Small Grain Rice *

1 Cup Split Yellow Lentil (Moong Dhuli)

2 Large Boiled Potato – Chopped into 6 pieces

1/2 Cauliflower Head – roughly chopped

1 Cup Green Peas – frozen or fresh

1 Tbsp Ginger Paste

2 Tbsp Vegetable Oil – You may use any flavorless oil

4 Tbsp Ghee

1/2 Cup Water

3 Cups of Water (For soaking rice+lentils)

Whole Spices:

1 Large Bay Leaf (Tej Patta)

2 Dry Red Chili

2 Black Cardamom (Badi Elaichi)

2 Cloves (Laung)

1 Stick of Cinnamon (Dalchini)

Powdered Spices:

1 Tsp Garam Masala

½ Tsp Turmeric

1 Tsp Red Chili Powder

2 Tsp Salt (As per your

pRoast the Lentil and Rice:

Heat a large pot.

Add moong dal and roast it over medium-low flames for 2 minutes. (this brings out the nutty lentil aromas and the dal will turn slightly brown-pink).

Remove the roasted dal and add rice to the same pot.

Roast the rice for 2 minutes and transfer to the roasted dal bowl.

Soak the roasted dal and rice mix in 2 cups water.

In the same pan, add 1tsp vegetable oil (you can add ghee too) and roast the cauliflower until light brown (takes 2 minutes).

Remove and keep aside.

Bengali Khichuri Process -1

Make the Bengali Khichuri (Bhoger Khichuri):

Heat the same pot and add remaining vegetable oil + 1tbsp ghee.

Add the whole spices and saute for 30 seconds.

Add the powdered spices and saute for 30 seconds.

Now add the soaked roasted dal + rice (keep the water and just add the grains).

Saute this mix 1-2 times and let this cook on low heat for 2 minutes.

Now add water, green peas (you may use the soaking water if you kept it), and saute everything.

Let this cook on low-medium heat for 2 minutes (stir every minute).

Finally add cauliflower, potatoes, ghee, and mix everything.

Add 1/2 cup water, mix everything, and cover the pot.

Let this cook for 10 minutes over low-medium heat (stir every minute and check for doneness of rice+dal).

Once the khichuri is cooked, add some ghee on top 1 Cup Small Grain Rice *

1 Cup Split Yellow Lentil (Moong Dhuli)

2 Large Boiled Potato – Chopped into 6 pieces

1/2 Cauliflower Head - roughly chopped

1 Cup Green Peas - frozen or fresh

1 Tbsp Ginger Paste

2 Tbsp Vegetable Oil – You may use any flavorless oil

4 Tbsp Ghee

1/2 Cup Water

3 Cups of Water (For soaking rice+lentils)

Whole Spices:

1 Large Bay Leaf (Tej Patta)

2 Dry Red Chili

2 Black Cardamom (Badi Elaichi)

2 Cloves (Laung)

1 Stick of Cinnamon (Dalchini)

Powdered Spices:

1 Tsp Garam Masala

½ Tsp Turmeric

1 Tsp Red Chili Powder

2 Tsp Salt (As per your taste)

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Instructions

Roast the Lentil and Rice:

Heat a large pot.

Add moong dal and roast it over medium-low flames for 2 minutes. (this brings out the nutty lentil aromas and the dal will turn slightly brown-pink).

Remove the roasted dal and add rice to the same pot.

Roast the rice for 2 minutes and transfer to the roasted dal bowl.

Soak the roasted dal and rice mix in 2 cups water.

Roast the Veggies:

In the same pan, add 1tsp vegetable oil (you can add ghee too) and roast the cauliflower until light brown (takes 2 minutes).

Remove and keep aside.

Make the Bengali Khichuri (Bhoger Khichuri):

Heat the same pot and add remaining vegetable oil + 1tbsp ghee.

Add the whole spices and saute for 30 seconds.

Add the powdered spices and saute for 30 seconds.

Now add the soaked roasted dal + rice (keep the water and just add the grains).

Saute this mix 1-2 times and let this cook on low heat for 2 minutes.

Now add water, green peas (you may use the soaking water if you kept it), and saute everything.

Let this cook on low-medium heat for 2 minutes (stir every minute).

Finally add cauliflower, potatoes, ghee, and mix everything.

Add 1/2 cup water, mix everything, and cover the pot.

Let this cook for 10 minutes over low-medium heat (stir every minute and check for doneness of rice+dal).

Once the khichuri is cooked, add some ghee on top and lightly mix in.

Transfer to a serving bowl and enjoy.

Notes

Small Grain Rice - this khichuri is made using traditional Bengali gobindbhog rice, however you can use broken basmati or any other small grain rice too. (Please DONOT use Jasmine rice).

You can also ADD 1/4 Cup Red Lentil (Masoor Dhuli) if you like that.