Bengali Khichuri: A recipe from Cox’s Bazar

Timings

Preparation: 15 mins

Cooking: 45-60 mins

Ingredients

• 1 cup/ 210g Sona moong dal (or other lentils will work too)
• 1 cup/ 200g rice
• Vegetables: potatoes, cauliflower, peas, carrots (or any seasonal vegetables)
• 2 tbsp ghee or oil
• 2 bay leaves
• 4 cardamoms
• 4 cloves
• 1 inch of cinnamon stick
• 1 tbsp cumin seeds or panch phoron
• 2 tbsp ginger paste
• 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp chilli powder, 1 tsp garam masala
• Salt and sugar (to taste)
• Hot water (approx. 960-1200ml)

Instructions

Step 1. Dry roast the moong dal in a pan on medium heat until it changes colour slightly and smells nutty (approx. 4-5 mins).

Step 2. Wash and soak the roasted dal and rice together 3-4 times, and then soak in cold water for 30 minutes.

Step 3. Melt the ghee and oil in a large pot, then add whole spices (bay leaves, cardamom, cloves, cinnamon, cumin seeds).

Step 4. Add the ginger paste and vegetables and saute for 3-4 minutes.

Step 5. Add the rice-dal mixture, turmeric, chilli powder, and salt and stir well for 2 minutes.

Step 6. Pour in boiling water (approx. 960-1200ml). Cover and cook on low heat until the rice and dal are completely cooked and the water is absorbed.

Step 7. Stir in sugar and a final dash of ghee and garam masala.

Enjoy!