Bengali Bhuni Khichdi
Bengali Bhuni Khichdi is a traditional and flavorsome dish from the Bengali cuisine of Eastern India. It is a one-pot meal made with a combination of rice and lentils, cooked with aromatic spices and ghee (clarified butter).
Equipment
- Pressure Cooker
Ingredients
- 1 cup basmati rice
- 1/2 cup split yellow moong dal lentils
- 2 medium sized potatoes peeled and diced
- 1/4 cup green peas
- 1/2 cup cauliflower florets
- 2 tablespoons ghee clarified butter
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 2 whole dried red chilies
- 1 cinnamon stick
- 2-3 cardamom pods
- 2-3 cloves
- 1 bay leaf
- 1 onion thinly sliced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder adjust to taste
- Salt to taste
- 1/2 teaspoon garam masala
- 2 cups water
- Fresh coriander leaves chopped (for garnish)
Instructions
- Wash the rice and lentils together and soak them in water for about 30 minutes. Then drain and set aside.
- Heat ghee and oil in a pressure cooker over medium heat.
- Add cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for a minute until fragrant.
- Add the sliced onions and cook until they turn golden brown.
- Add ginger paste and garlic paste to the pan. Cook for a minute until the raw smell disappears.
- Add turmeric powder, red chili powder, and salt. Mix well.
- Add all vegetables and soaked rice and lentils to the pan. Stir-fry for a few minutes until they are well coated with the spices.
- Add water to the pan and give it a good stir.
- If using a pressure cooker, close the lid and cook for 2-3 whistles on medium heat. If using a regular pan, cover it and cook on low heat until the rice and lentils are cooked and the water has been absorbed (approximately 20-25 minutes).
- Once the khichdi is cooked, let it rest for a few minutes. Fluff it up gently with a fork.
- Garnish with fresh coriander leaves.
- Enjoy your Bengali Bhuni Khichdi!