Bangla Khichdi

History

Khichdi is one Famous Indian special dish.  Khichdi is part of Indian tradition for long time.
Khichdi means "many other Variants".  Khichdi is commonly served with another Indian dish call "Khadi".  Other common accompaniments are papads, beguni, Ghee, Pickle.

Khichdi is popular dish across complete South Aisa as India, Pakistan and Bangladesh.  This dish is widely prepared in Indian states like Bihar, Jharkhand, Uttar Pradesh, Odisha, Gujarat, Maharashtra and Bengal In Bengal it is called as Khichuri. Khichdhi is prepared with mulitple Vegetables such as Cauliflower, Potatao, Green Peas and in Costal Maharasta it is made with Prawns.  In Bengali tradition it is customary to cook on rainy days.  It is also traditional in Bengal to cook for luch at Saraswati Puja during month of February and other popular puja such as Durga Puja.

Where Prepartion of Khichi is different in nothern and Western India, where it is considered a very plain bland dish usually served to people who are ill.  Kchichdi is also the first solid that babies are introduce to Rice and Lentils are simmered till mushy, seasoned with Turmeric and salt, and fed to infants to introduce them to adult food.

Khichdi is very popular in Odisha.  There are varieties of khechdi in Odisha like 'adahengu Kchechdi (ginger-asafoetida Khichdi), Moong dal khichdi, etc. Adahengu khechdi is popular dish in the Jagannath Temple as well.  At houses Odisha people go with Moong dal Khichdi severed with Papad, pickle and crud.

Bangla Khichdi

Ingredients

• 1 Cup rice (washed and soaked for 30 minutes) 
• 1 Cup masoor dal (washed and soaked for 30 minutes) 
• 1 tbsp Channa dal (washed and soaked for 30 minutes) 
• 1 Bay leaf 
• 3 Green cardamoms 
• 1" Stick cinnamon 
• 3 Cloves 
• 1/2 tsp Cumin seeds 
• 10-12 Tiny onions, peeled 
• 10-12 Baby potatoes, washed clean 
• 1/2 Cup peas, shelled 
• 1 Carrot, diced 
• 1 tsp Ginger, grated 
• 1 tsp Garlic, grated 
• 3-4 Green chilies, finely chopped 
• 1/2 tsp Turmeric powder 
• 1/2 tsp Garam masala powder 
• Salt to taste 
• 5 Cups water 
• 4 tbsp Ghee 
• Chopped coriander leaves, for garnish 
• Curd and chutney, to serve

Method

• Drain dals and rice in a colander and keep aside.
• Semi crush spices (cardamom, cinnamon and cloves).
• Heat 3 tbsp ghee in a large heavy skillet.
• Add cumin seeds, bayleaf and crushed spices.
• Add ginger, garlic and chilies. Stir-fry for a moment.
• Add onions and potatoes (with skin). Stir-fry for 2 minutes.
• Add carrot, peas, turmeric, garam masala and salt.
• Add dals and rice. Gently stir-fry for 1 minute.
• Add water.
• Stir, bring to a boil, cover and simmer till done.
• When done, pour remaining ghee and sprinkle coriander leaves.
• Serve piping hot, with curd and chutney.
• Bangla Khichdi is ready.

Other Related Recipes

• Moong Dal Khichdi
• Sabudana khichadi