Director at PeakAlfa Investment, Priya Sunder shares a khichidi recipe with a twist
recipe with a twist
Bengali Khichidi Ingredients
cup rice (washed and soaked) cup moong Dal (washed) 2 tbsp mustard oil 4 cloves a stick of cinnamon 3 cardamoms 5 to six cloves of garlic An inch of ginger A cup of mixed vegetables (potatoes, brinjals, cauliflower, green peas) 1 tsp jeera 1 onion, chopped 1 tsp turmeric powder 1 tsp chilli powder 4 cups of water 3 tsp of a mixture of coriander and jeera powder 1 tsp ghee Salt- to taste tsp of sugar
Method Make a ginger-garlic paste and a paste of cloves, cardamom and cinnamon. In a pressure cooker, add 2 tbsp of mustard oil, jeera. Once it splutters, add chopped onion and ginger-garlic paste. Sauté for two minutes. Add cup rice and cup dal. The mixed vegetable can be added at this stage — potato, brinjals, cauliflower and green peas. Add 1 tsp turmeric, 1 tsp chilli and 1 tsp ghee. Sauté till the mixture comes together. Add 4 cups water with 3 tsp coriander and jeera powder. Cover cooker and after three whistles add cinnamon, cloves and cardamom paste. On slow flame, allow it to cook for 10 to 15 minutes uncovered. Add salt and tsp sugar. Serve with potato chips or raitha.