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Saturday, June 9, 2012

Bengali Khichuri- My Style!

Monsoon is knocking the door.What else!! than steamy Khichuri - one of the Bengali delicacies .This  is a combination of rice and dal (lentils) moong/Masoor  along with some other vegetable such as potato and cauliflower.Ghee from the top adds the Midas touch.


  1. Moong dal- 1.5 cups
  2. Masoor dal- 1 cup
  3. Rice-3 cups
  4. Onions-2 (sliced)
  5. Ginger paste-1 teaspoon
  6. Garlic paste-1/4 teaspoon
  7. Cumin powder(Jeera)-1.5 teaspoon
  8. Green chillies-4(chopped)
  9. Potatoes-2 medium(cut into halves)
  10. Garam Masala Powder-1/2 teaspoon
  11. Bay leaves-2
  12. Salt to taste
  13. Egg-3(bitten)
  14. Desi Ghee-3 tablespoon

1.Roast moong dal in a kadai and keep aside.
2.Wash the rice and the masoor dal (separately )and keep aside.
3.Take sufficient water in a big size pot and boil rice.After at least 10 minutes of boiling,add the Masoor dal and the roasted moong dal.
4.Frequent stirring is a must.
5.Add the potatoes.
6.Heat oil in a pan/kadai.Add the bay leaves and then the sliced onions.Fry till golden brown.
7.Lower the flame and Add the ginger garlic paste,Jeera powder,chopped green chillies.Slightly fry the masalas on low heat and make sure that the masala does not get over-fried.
8.Add the fried masala into the pot (where the Khichuri is getting cooked)
9.Constant Stirring is a must at this stage.
10.Once the khichuri is cooked and the bitten eggs slowly into the poot and mix well.Cook for a minute.
11.Turn of the Gas.Sprinkle the garam masala powder and the ghee from the top and cover the pot with a lid.Keep it for sometime.
12.Mix the khichuri well and its ready to serve.

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