Bangladeshi Khichuri

This recipe was submitted for Cook the Commonwealth by Amina, a first generation Bangladeshi woman living in Small Heath, Birmingham. She says, "This is a dish that is predominantly made during the monsoon season. Khichuri is a super tasty, favourite meal in Bengali cooking. Khichuri is a delicious porridge type of dish, a comfort meal and appears in many cultures. Traditionally Khichuri is eaten during rainy season in Bangladesh. Khichuri means different things to different people. For some it is the most relishing and soul food."

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash Rice and Lentils separately and keep those aside.

Step 2

Cut Potatoes into small pieces and chop the onion and other vegetables.

Step 3

Now heat the ghee in a wok and fry the vegetables until they turn golden in colour. Keep them aside after frying properly.

Step 4

Temper the same ghee with Dried Red or green chilli.

Step 5

Add chopped onions to the tempering and cook until onions turn golden brown in colour.

Step 6

Add Ginger-Garlic paste and cook 2 minutes.

Step 7

Now add turmeric powder, Chilli powder and cook for 1-2 minutes.

Step 8

Add washed Masoor dal and cook for 2 minutes on a medium flame and finally add washed rice and cook for 2-3 minutes.

Step 9

While cooking the spices and add 5 cups of water in a vessel and add the cumin powder and salt to it and start boiling it on a high flame.

Step 10

Transfer the cooked Rice-dal mix and fried vegetables to the vessel containing boiling water and then cook on a medium flame until water dries up.