How to make a healthy and traditional Bengali favourite: Kichuri
Ask any Bengali and he or she will tell you that Durga Pooja bhog (or prasad) is incomplete without khichuri (and the dollop of ghee that it comes with!) The Bengali version of the humble khichdi is healthy, filling and packed with flavour. Chef Dipon Mukherjee shares the recipe for healthy and delicious Khichuri.
|Cauliflower||120 gram (g)|
|Turmeric powder||2 gram (g)|
|Mustard oil||25 millilitre (ml)|
|Jeera||2 gram (g)|
|Whole garam masala (cloves, cinnamon stick, green cardamom)||8 gram (g)|
|Bay leaf||2 piece/s|
|Whole dried red chilli||2 gram (g)|
|Rice||150 gram (g)|
|Moong dal||150 gram (g)|
|Red chilli powder||to taste|
|Hot water||850 millilitre (ml)|
|Ginger (grated)||8 gram (g)|
|Tomato (chopped)||1 piece/s|
|Cashew nuts and raisins||5 gram (g)|
|Green peas||15 gram (g)|
Chop the potatoes and cauliflower into big pieces. Marinate the pieces in salt and turmeric powder for a while. Heat the mustard oil and sauté the potato and cauliflower pieces. Remove and keep them aside. Temper the whole garam masala, jeera, dried red chilli and bay leaf in the same oil. Add the rice and moong dal to the pan and sauté until it releases oil. Add the turmeric and red chilli powders, hot water, salt, grated ginger, chopped tomato and the cashew nuts and raisins. When the rice is partly cooked, add green peas and the potato and cauliflower pieces. Cook until the rice is done. Keep the consistency semi thick. Sprinkle ghee on top before serving.
What’s your favourite Pujo dish? Leave your comment in the section below.