Ingredients
1/3 cup rice (Gobindobhog is preferred, but I used Chini Gura which is available here)
1/3 cup moong daal (yellow split gram)
3-4 tablespoons ghee (Jharna Ghee is preferred but I used Buffo Ghee that’s available here)
1 small sized cauliflower
1 big sized potato
1 medium sized tomato
¼ cup peas (I used frozen peas)
3 green chilies (use less or more based on heat tolerance)
1 teaspoon turmeric powder
1/4 teaspoon red chilli powder (optional, some people also add cumin powder, but I don’t)
1 tablespoon ginger paste
1 bay leaf
1 dry red chilli
1 teaspoon cumin seeds
2 green cardamoms
3 cloves
1 one-inch sized cinnamon stick
1 teaspoon Bengali khichuri moshla (spice mix made using 1 dry red chili, 1 tablespoon cumin seeds, ½ tablespoon coriander seeds, 4 green cardamoms, 2 cloves, 2 pieces of 1-inch cinnamon stick, 1 bay leaf – dry roast all spices on low heat until aromatic, let the mix cool down, make a powder using a grinder and store in an airtight container)
4 cups of warm water (adjust based on your preferred consistency, we like it slightly runny)
Salt to taste
Method
1. Soak the rice for at least 30 minutes, wash thoroughly and let it dry for 10-15 minutes.
2. Dry roast the moong dal on low heat until it turns light golden brown and gives off a nutty aroma. Then wash it but not too much to retain the nutty aroma.
3. Cut the vegetables – small florets of cauliflower, medium pieces of potato, quarter the tomato and soak the peas in warm water (since I used frozen)
4. In a big sized pot add 2-3 tablespoons of ghee and let it melt. Now add the dry spices including bay leaf, dry red chilli, cumin seeds, green cardamoms, cloves and cinnamon stick. Fry until the mixture gives off an aroma. (Be careful as the spices might splutter)
5. Now add the ginger paste and fry until the raw smell goes away. (Be careful as the ginger paste might splutter)
6. Add turmeric and red chili powder and sauté for 2 minutes. Then add the tomato and let it turn mushy. This took me around 3-5 minutes.
7. Add in the cauliflower and potato. Sauté for 5 minutes.
8. Add rice followed by moong daal and stir for 3 minutes or so. Add the peas to the mix now.
9. Add warm water, cover and cook the ingredients until soft. This took me almost 20-25 minutes. Stir the mix occasionally so that it does not stick to the bottom of the pot. We like a runny consistency, so I don’t let the khichuri dry up completely.
10. Add the Bengali khichuri moshla at this point along with slit green chilies. Cover and cook for another 5 minutes.
Note: Bengali khichuri moshla is optional. But the spice mix enhances the taste of khichuri. I learnt this from my mother.
11. Finally add the remaining ghee and turn off the heat. Allow khichuri to stand for a few minutes before transferring it into a large bowl.
