Bengali Khichdi / Bengali Khichuri

Bengalis have 2 different types of khichuris. One is non-veg and one is veg. The veg one is made with dry roasted mung dal, which is called "bhaja muger khichuri". This is specially done for the pious occasions for the offerings of the God. Its then called as "bhoger khichuri". But this khichuri is the one that is done ordinarily as a meal. Its a special, for the rainy day.

The history of Khichuri / khichdi dates back to the medieval period but the Mughals popularized this dish. Today this dish is enjoyed throughout India, Bangladesh, Pakistan, Sri Lanka. In Bihar it has almost become a staple dish among the people there. It is generally looked upon as wholesome meal, a rich gourmet dish. It is enjoyed with chutney, papad or any spicy dry side dish. It also goes extremely well with fried omelet.
There are different types of Khichdi/khichuri prevailing all across India. There is a spicy version, as well as a meat version, which I have already shared here. Also, in Maharashtra there is a variation of khichuri which is made with prawns. Plain khichdi /khichuris, without any loud spices are granted best for sick people. Loaded with rice, lentils and vegetables, its rich with vitamins and carbohydrates.

Since this khichuri/khichdi is not prepared for bhog/offering to the god, I used garlic and onion. However, in case of vegetarian khichdi/khichuri just omit the onion and garlic. Its highly recommended to use a pressure cooker for making the khichdi because it takes way less time to be prepared.

Bengali Khichdi/Bengali Khichuri
Serves 4-5
For the veg version omit - onion, garlic and red lentils

Ingredients:

• 1 cup gobindobhog rice (If not available, use Basmati rice)
• 1/4 cup red lentils / masoor dal
• 3/4 cup yellow lentils / mung dal
• 1 large onion - sliced
• 1 cup cauliflower florets
• 1 carrot - chopped
• 1/2 cup green peas
• 2 medium potatoes - halved
• 2 green chilies - chopped
• 4 cloves of garlic - paste
• 2 inch ginger stick - paste
• 2 tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp garam masala powder
• 3 cloves
• 2 green cardamom
• 2 inch cinnamon stick
• 1 large bay leaf
• 1 tsp cumin seeds
• 2 tbsp ghee(clarified butter)/ mustard oil
• 4 and 1/2 cups of water (Since we have added 2 cups of rice and lentils mixture, it is useful to add this amount of water to have a mushy and runny consistency. Add more water, if you want it to be more runny.)

Method:

• Soak the rice and lentils/dals for at least 30 minutes.
• Heat the ghee and add the whole garam masalas along with the bay leaf and cumin seeds.
• As they start sizzling add the onion and ginger-garlic paste.
• As the onions become translucent and the raw flavor of the ginger-garlic paste is gone add the chopped tomatoes.
• When they start becoming soft add the other vegetables and give them a quick stir. Now cover and let them cook.
• In the mean time wash your rice and lentils till the water runs out clear and put them into the cooking vegetables.
• Add water, salt and other spices. Mix everything and put it on pressure.
• Wait until it blows 4 whistles and then put off the flame.
• Let the steam come out of the cooker and then give the khichuri/khichdi a quick and good stir to mash the rice partially.
• Serve hot with papad or chutney.