Saturday, November 9, 2013

how to make khichdi bengali style Recipe

Khichdi is a preparation made from rice and lentils. Vegetables such as cauliflower, potato, and green peas are commonly added. A popular variant in coastal areas is made with prawns. Khichdi is commonly served with papads, beguni (deep fried eggplants in a besan batter), ghee (clarified butter), achar (oil based pickle), and yogurt. Khichdi, when well cooked with a little oil, is considered a light and nutritious dish, and is especially popular amongst many who follow an ayurvedic diet or nature cure.

Vegetable Khichdi Recipe:

Prep Time: 30 mins ♥ Cook Time: 20 mins ♥ Total Time: 50 mins ♥ Yield: 4 servings


2 cups rice
1 cup red lentil
1 cup green lentil
2 tbsp clarified butter
6 cups water
1 tsp cumin seeds
1 cardamom
1 cinnamon stick
1 green chili
2 cloves
1 tsp coriander powder
1 tsp ginger paste
1 tsp garlic paste
A pinch asafoetida, cayenne pepper
1 tsp mustard
1 carrot
1 cup beans
1 cup peas
1 tsp turmeric powder
10 cauliflower florets
1 potato
1 onion
1 bunch palak
1 cup soy granules
2 Bay leaves
Salt to taste
1 cup oil
2 tomatoes
1 Jalapeno
Cilantro and lemon


Heat some butter in a vessel and fry the bay leaves, ginger, garlic, cardamom, cinnamon, cloves for 2 minutes.

Mix all the vegetables, potatoes, soy granules, lentils, mustard, jalapeno, turmeric powder and the rice except peas, and fry for 2 minutes in 2 tbsp oil.

Mix 6 cups of boiling water and salt. Cover and stir fry on low heat up till done. Once the water dries up, keep aside over very low heat to keep it warm.

Heat oil in a separate pan and add the cumin seeds and and asafoetida. When the seeds crackle add the onions, tomatoes, peas and green chili and saute for a minute. Add them to rice and mix thoroughly but gently. Cover and cook for 15 minutes

6. Check frequently. When rice is done, season with pepper. Garnish with cilantro.

7. Add lemon and serve with some fried fish, or eggs or even grilled veggies or pure ghee.