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  • 1/2 kg Rice
  • 1/2 kg Moong dal
  • 3 sticks Cinnamon
  • 4-5 Cardamoms (green)
  • 4-5 Cloves
  • 1 teaspoon Cumin seeds
  • 2 Bay leaves
  • 1/2 teaspoon Ginger
  • 2 Green chillies
  • 1 1/2 teaspoon Turmeric powder
  • 1/2 cup Mustard oil
  • 2-3 Potatoes
  • 2 Brinjals
  • 1/2 teaspoon Salt
  • 1 tablespoon Ghee
Wash the dal and roast it in a pan till it emits an aroma. Keep aside to cool. Wash the rice and keep aside to dry in a colander for 30-45 minutes. Boil and chop the potatoes.

Heat oil in a deep bottomed pan, add the bay leaves, cumin, cloves, cardamoms and the cinnamon pieces. Once the seeds start crackling, add the ginger. Saute for a minute or two. Add the rice and saute for 4-5 minutes. Add the roasted dal and saute again for a few minutes. Add some hot water into the pan along with the turmeric powder. The water level should be just about 1 inch more than the level of the dal and rice. Add the boiled potatoes and chopped brinjals.

When the rice and dal are 3/4th cooked, add the green chillies, salt and sugar. When done, add a pinch of powdered garam masala and top with ghee.

Serve hot.

Other Details
Serves: 6 Time: 40 mins.

Rating: Not rated yet.

Category: Main Course | State: West Bengal | Submitted by: System


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