Recipe - Bengali Khichidi

1 cup Rice; (washed and soaked
; 30 minutes)
1 cup Masoor dal; (washed and
soaked
; 30 minutes)
1 tablespoon Channa dal; (washed and
soaked
; 30 minutes)
1 Bay leaf
3 Green cardamoms
1 1 inch stick cinnamon
3 Cloves
One half teaspoon Cumin seeds
10 Tiny onions peeled or; (10
to 12)
One half cup Sliced onions
10 Baby potatoes washed clean;
(10 to 12)
One half cup Peas shelled
1 Carrot minced
1 teaspoon Ginger grated
1 teaspoon Garlic grated
3 Green chillies finely
chopped; (3 to 4)
1 tablespoon Coriander finely chopped
One half teaspoon Turmeric powder
One half teaspoon Garam masala powder
Salt to taste
5 cup Water
4 tablespoon Ghee

Drain dals, rice in a colander and keep aside.

Save this water for adding later.

Semicrush spices (cardamom, cinnamon, cloves)

Heat 3 tablespoon ghee in a large heavy skillet.

Add cumin seeds, bayleaf, crushed spices, splutter.

Add ginger, garlic, chillies, stirfry for a moment.

Add onion, potato (with skin), sitrfry for 2 minutes.

Add carrots, peas, turmeric, garam masala, salt.

Add dals, rice and gently stirfry for 1 minute.

Add water to make drained water 5 cups.

Heat well and add to skillet.

Stir, bring to a boil, cover and simmer till done.

Rice and dals should be done but not overdone.

Veggies will get soft and water should be absorbed.

Add more water if required in between.

When done, pour remaining ghee and sprinkle coriander.

Serve piping hot with gravied veggies or kadhi (refer 'khichidis').

Making time: 45 minutes

Makes: 7