Khichuri is a well-liked dish in Bangladesh, and very acceptable to serve to your guests. While my Pakistani friends, strongly disagree. They think ‘khichdi’ is for people with a stomach problem!! The Pakistani ‘khichdi’ is a mushy combination of rice and lentils, while the Bengali one has a fluffy texture and tastes good!! So hope you enjoy the Bengali bhuna khichuri!!
Ingredients (Serves 5)
1 cup Moong Dal (yellow lentils)
2 cups Basmati Rice
1/2 cup Ghee/oil
2 tsp Ginger (very thin slices)
1 Bay leaf
5 cups water
Salt (according to taste)
Fried onions and sliced chilies for garnish
Soak the rice and lentils in water for half hour and drain.
Heat the ghee/oil, add the ginger and the bay leaf. Then add the rice, lentils, cloves and the cinnamon sticks and fry the ingredients for a couple of minutes.
(If you want a more colorful version add a tsp of turmeric and a half tsp of chili powder at this stage)
Now add the water and salt and bring to a boil, and then cover the rice and simmer for 20-25 mins.
Once the rice is cooked, garnish with fried onions, and chilies.
(Sliced eggs is a nice additional garnish for this dish)