Bengali Niramish Khichuri / Bengali Pure Vegetarian Khichdi

For a one pot meal Khichdi / Khichuri has always remained my favourite. With some papad, omelette and pickles...this is perfect for a gloomy weather. Believe it or not I cook khichdi whenever it’s raining...so much so that once even I got irritated with the continuous rain in Abidjan. For me, if it’s raining outside, there has to be Khichri in the kitchen counter with generous amout of ghee drizzled on it. Ahhh...I can die for its fragrance only!! Garam masalas can definitely do wonders. Anywhere...anytime!!

This Khichuri / Khichdi recipe is so simple that I forgone the step by step procedure here. It’s just boiling, frying and simmering. And with just one spice, which is turmeric, you really don’t need any other jurisdictions here.

Just make sure that you use Gobindobhog rice. Basmati may work if you cannot get Gobindobhog rice, but trust me its the rice that makes a whole lot of difference. And you cannot substitute that soothing fragrance of Gobindobhog rice with anything. And secondly, make this khichdi / khichuri runny. If you don’t like it too thin, like I have made here, make it a little thicker but not more than that. And always go with the ratio of 1 portion rice and 3 portion dal or lentils. Of course you can change the ratio but remember that the taste will change with that too!!

Bengali Niramish Khichuri / Bengali Pure Vegetarian Khichdi

Serves 4

Ingredients:

½ th cup Gobindobhog Rice

¾ th cup Moong / Mug Dal

2 tsp ginger paste

¼ th cup baby carrots / 1 medium carrot – chopped

A few small cauliflower florets

A handful of green peas

¼ th cup green beans – chopped

2 medium potatoes – peeled and halved

A handful of fresh coriander leaves – chopped

2-3 green chillies – chopped

2 tsp turmeric powder

¼ tsp garam masala powder

¼ th cup of mustard oil

A pinch of hing / asafoetida (optional)

2 tsp ghee

2 bay leaves

1 medium cinnamon stick

3 green cardamoms

3 cloves

Salt

Method:

Wash the rice and dal together until clean water runs through. Then put them in a pressure cooker and pour in 3 cups of water. Also add in salt and 1 tbsp mustard oil. With a spoon mix them altogether and pressure cook them until the cooker blows 3-4 whistles. Put off the flame and let the steam escape.

In a kadai heat the rest of the mustard oil and temper it with cinnamon stick, cloves and green cardamoms. Sprinkle some hing / asafoetida and sauté for half a minute or so.

As the oil becomes aromatic throw in all the vegetables into them. Sprinkle some salt over them and let the vegetables cook for 4-5 minutes or until they start to soften up.

As soon as the veggies start to cook pour in the prepared khichdi over them.

Give a good stir to mix everything altogether and put cover.

The khichdi / khichuri should be very runny so do add generous amount of water if you feel the consistency is thick.

Now put cover and let them cook for another 10-12 minutes or so. Do stir them a little in between...so that the rice and dal don’t stick to the bottom of the pan.

After 10 minutes check the vegetables. If the potatoes and other vegetables are cooked from inside, your khichdi is all done.

Sprinkle the ghee and garam masala over the khichdi and mix well.

Taste and adjust the seasonings.

Sprinkle the chopped coriander leaves on top of the khichdi / khichuri and put off the flame.

Serve hot with crispy papad or omelette.