Khichdi is commonly considered to be a comfort food and it is one of the easiest Indian dish. In northern and western part ofIndiakhichdi is a very plain and bland dish usually served to sick and aged people. It is also the first solids that babies are introduced to as it is light and easily digested. But inBengalkhichdi which is known as khichuri is a rich gourmet delicacy and prepared with lots of vegetables, cashew and raisins.

This easy khichdi recipe is the one of the campfire version of khichdi fromBengal, as you can cook this food in a single simmering pot.

This dish is prepared with a special kind fine quality of flavored small grain rice called “Govindo bhog rice”. Mainly this rice has a very special sweet aroma which add to the taste of the khichdi but outside Kolkata or West Bengal I don’t have any idea you will get it or not but if you can get a good quality of it you must give it a try otherwise use good quality Basmati rice for this recipe.

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: 4 to 5

Khichdi Ingredients

100 gms Govindo bhog rice/ Basmati rice

100 gms Moong dal

1 potato cubed

4 green chili split green chili vertically keeping one side intact

½ tbsp grated ginger

1 tsp finely chopped ginger

1 tej patta (bay leave)

3 cardamom

4 clove

½ ‘’ cinnamon

½ tsp hing (asafetida)

2 tbsp of mustard oil

1 heaping tbsp of ghee (clarified butter)

½ tsp turmeric powder (optional)

Salt to taste

How to cook Khichdi

Wash rice and dal together and soak them in water for 15 minutes.

Take a big pot with sufficient water and put it on fire. When it start to boil, strain the soaked rice and dal and then add to the boiling water. Let it cook for 5 minutes.

Then add tej pata, whole garam masala, potato, grated ginger, hing, mustard oil, green chili and salt. Cook for another 10 minutes or till the rice and the dal is well cooked.

When they are cooked add the chopped ginger and ghee and put off the flame. In this preparation the more ghee you add, it will become tastier so use according to your taste.

Garnish it with freshly chopped coriander and split green chilly.

Serve Khichdi hot with beguni or badhakopir tarkari (a delectable preparation with peas and cabbage).