Bengali Khichuri

As per Blogging Marathon 22, I choose West Bengal Cuisine Theme,
under this I try to prepare complete platter for Bengali cuisines.  In this recipe we combine lentil, rice and
mixed veggies with some spices.

Bengali cuisine is a culinary style
originating in Bengal, a region
in the eastern South Asia which is now divided between the Bangladesh and the West Bengal. Bengali cuisine
is known for its subtle (yet sometimes fiery) flavors  and its huge spread of
confectioneries and desserts. It also has perhaps the only traditionally
developed multi-course tradition from South Asia that is analogous in structure
to the modern Service à la russe style of French cuisine, with food served course-wise
rather than all at once.

Preparation time: 30 minutes
Cooking time: 15 minutes
Serving: 2 Cups
Ingredients:
1/3 Cup Rice
1/6 Cup Yellow Split
Moong Lentils
1 ½ Cup Mixed
Vegetables (peas, carrots, brinjal and potato), Fine chopped
1 Bay Leaf
2 Green Cardamoms
2 Small Cinnamon
Sticks
1/2 Tsp. Cumin Seeds
¼ Tsp. Ginger,
Grated
1 Green Chili,
Chopped
2-3 Cloves
½ Tsp. Turmeric
Powder
Salt to taste
1 Tbsp. Clarifying
Butter

Pictorial:


Directions:
Wash and soak the
rice and lentil in to water for half an hour.
Now chop the
vegetables into small pieces.
Heat the ghee in the
cooker on medium flame; add bay leaf, cloves, and cinnamon, cardamom and cumin
seeds, when they start splutter. Add ginger and green chili.
Add chopped veggies,
rice and lentils with salt and turmeric powder. The
water level should be about an inch more than the level of the daal and rice. Cook till to 1-2 whistles.
When done, add a
pinch of garam masala and
garnish with the clarified butter. Serve hot.
Submit this recipe with following events:

Blogging Marathon page for the other Blogging Marathoners doing BM#22
60days to christmas- divya

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