- Gobindabhog Chaal ( fragrant rice) 1 cup
- Mug Dal – 1 cup
- Ginger Paste – 1 tbsp.
- Green chilli – 5-6
- Cauliflower – 1 medium, cut into florets
- Tomato – 1
- Potato – 2 , cubed
- Whole onion – 3, peeled
- Bay leaf – 3
- Whole cumin / jeera – 1 tsp
- Ghee – 1 tbsp
Wash and soak the rice and dal with a cup of water for half an hour. Lightly sauté the vegetables with little oil and keep aside.
Add 2 tbsp. of mustard oil in the same pan and add bayleaf and whole cumin. Let it splutter and release nice aroma.
Add the ginger paste, chopped tomato and green chilli and fry well. Add salt and turmeric at this stage.
Add the soaked rice and dal and fry till the rice is fragrant and mixed well with the masalas.
Add two cups of hot water and let it boil. You need to keep an eye on this since the rice absorbs the water very fast and khichuri has a tendency to stick to the bottom. Hence you need to stir it very frequently.
Add the sautéed vegetable and continue cooking. You may need to add more water. Adjust the water content based on your taste, if you like your khichuri to be dry, add less water. We like our khichuri to be viscous, not too dry, nor too runny. When rice and dal / lentil are cooked thoroughly and mixed well and the vegetables are cooked, add the sugar. Donot add sugar before the rice is cooked since rice does not get cooked if sugar is added beforehand. Adjust the seasoning. Add 1 tbsp. of ghee at the end of the cooking.
Serve hot with Hilsa fry or vegetable stir fry of your choice.