Bengali Khichdi

preparation

1. Rinse the rice in fresh water couple of times. Then soak the rice in water for 20 to 30 minutes. After 20 to 30 minutes drain all the water and set the soaked rice aside.
2. In a pan slow roast the moong lentils till they turn light golden and fragrant.
3. Keep on stirring to get uniform and even roasting and browning. Once well roasted then transfer the lentils to a bowl and let them cool at room temperature.
4. When the lentils cool, rinse them in fresh water a few times. Drain all the water and set the lentils aside.

Making khichuri

1. Heat ghee or oil in a 3 litre stovetop pressure cooker.
2. First fry the whole spices on low heat stirring often till they become fragrant - cinnamon, cardamom, cloves, bay leaf and cumin seeds.
3. The cumin seeds should also crackle when frying the spices.
4. Now add the grated ginger and saute for a 5 to 6 seconds or till the raw aroma of the ginger goes away.
5. Add turmeric, red chili powder and asafoetida and saute for 2 to 3 seconds on a low heat.
6. Then add chopped tomatoes and chopped green chilies and saute stirring often till the tomatoes become soft.
7. Add the chopped mixed veggies like potato, cauliflower and peas.
8. Stir and mix well. Saute for a minute on low heat.
9. Add the roasted moong dal and saute for 2 minutes.
10. Next add the soaked rice and stir gently to mix.
11. Pour 5 cups water and add sugar and salt as required.
12. Stir and then pressure cook for 4 to 5 whistles on medium to high heat.
13. Once the pressure settles down on its own, then only open the lid of the cooker.
14. Serve the khichuri hot or warm with baingan bhaja or yogurt and some roasted papads by the side.