Ajay Chopra
The Bengali Khichuri or Khichdi is a tasty and healthy one-pot meal. Chef Ajay Chopra shares the recipe in detail.
Preparation Time
10-15 Min
Cooking Time
18-20 Min
Meal Type
main course
Difficulty
MEDIUM
For Khichdi
2 - 3 tbsp ghee
1/4 tsp jeera
1/4 tsp mustard seeds
4 - 5 cloves
4 - 5 black peppercorns
2 bay leaves
1 inch cinnamon stick
1 - 2 dried red chillies
1 bowl chopped carrots, cauliflower and potato
1 cup rice
1 cup moong dal
1 cup peas
1 cup chopped tomatoes
water as required
salt to taste
For Tadka
2 - 3 tbsp ghee
2 - 3 cloves
4 - 5 black peppercorns
1/4 tsp jeera
1/2 tsp turmeric powder
salt to taste
1 tbsp ginger paste
1 cup grated coconut
1 cup chopped coriander
In a pan, heat ghee, add mustard seeds, jeera, bay leaf, peppercorns, cinnamon sticks, cloves, dried red chilli.
Add roughly chopped cauliflower, carrots and potatoes and saute. Toss it well in the pan and then add rice and moong dal, matar, chopped tomatoes to the tadka.
Transfer the khichdi mixture to a cooker, pour in some water and allow it to cook for 2-3 whistles.
Heat ghee in a tadka pan and add cloves, peppercorn, jeera, ginger paste, salt and turmeric powder. Finish the tadka with freshly grated coconut and fresh coriander.
Pour the tadka on the khichdi and mix well. Serve the khichdi hot.
Khichdi or khichuri as it is called in Bengal is made on all celebratory occasions. It’s also called Ghalo in Eastern India.
In many parts of India, this is the first solid food babies eat. There are many variations to this dish according to the area. It is can be made with moong dal, bajra or it can be made plain with just rice and lentils and tempering or all veggies can be added along with some whole spices to make it more sumptuous.
This dish is simple to make yet filling and healthy.
