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Saturday, April 18, 2020

Shahi Khichuri

Hope you all are doing good. We are in a very different kind of situation right now Worldwide. But we have to take it as a challenge and win it. And we can do it only by staying at home. So Stay Home, Stay Safe everyone. But we have to satisfy our hunger of course, so I'm sharing with you a special Khichuri ( some say it Hoch Poch,too) recipe that I cook when I have very less time of cooking and at the same time, crave for a special something. Believe me, this Khichuri will take you in heaven and it's extremely healthy.

So, who doesn't know what a Khichuri is, for them ----
Khichdi (also khichdee, khichadi, khichuri in bengali, khichari and many other variants) is an Indian food preparation made from rice and lentil(dal), mainly with yellow Moong dal, or sometimes with mixture of different kinds of lentils. Khichdi is commonly considered to be a comfort and healthy food, as it needs very less spice and it is also an One-Pot meal, with rice, lentil and vegetables are also cooked together at one pot. Some fries, papad, achar and ghee accompanies it.

In Bengali tradition it is customary to cook Khichuri/khichdi on rainy days. In India, Khichdi is also the first solid that babies are introduced to. Rice and lentils are simmered till mushy, seasoned with turmeric and salt and fed to infants to introduce them to "adult" food.
Earlier, I posted a simple Bengali khichdi recipe, today I'm posting one shahi(royal) version of Khichudi, which definitely gives me comfort and satisfaction. This is a bit different and with some special spices added, it tastes delicious. Especially during summer time, Khichuri is just perfect for light lunch.

You Need :
Basmati rice/or any flavoured rice : 1 cup
Red lentil (masoor dal) : 1/2 cup
Yellow lentil (Moong dal) : 1/2 cup

Carrot : 1(chopped)
Green beans : 7-8(chopped)
Potato : 2 (medium-cubed)
Cauliflower : 5-6 florets(chopped)

Green peas : 1/3 cup
Tomato : 1 (big), chopped
Ginger paste : 1 tblsp.
Garlic Paste : 1 tsp.
Green chillies : 2-3 nos., slitted
Cashew nuts: 10-12
Raisins : 2 tblsp.
Turmeric powder : 1 tsp.
Red chilli powder : 2 tsp.(optional)
Cumin powder : 2 tsp.
Coriander powder : 2tsp.
Shahi Garam masala(preferable) : 1 tsp. (or 2 tsp. biryani masala)

Salt to taste
Oil/ghee : 2-3 tblsp.

For Tempering :
Dry Red Chilli : 2
Bay Leaves : 2
Cradamom : 3-4
Cloves : 3-4
Cinnamon stick : 2(1")

How To :
  • Wash rice and lentils seperately. Then soak the rice in little water, no need to soak the lentil, after 15 minutes drain water from rice and keep aside.
  • In a pan, heat 2 tblsp. ghee or oil, add tempering ingredients one by one, then add chopped vegetables except tomato and fry for couple of minutes. Now add tomato, green chillies and ginger-garlic paste, salt and all spice powders. Stir and mix well, adding little water. When spices are well coated with vegetables, add washed rice and lentils. Mix well with the vegetables.
  • Then add double the amount of water of the whole rice, lentil and vegetable mix. Add raisins and cashew nuts on top. Season with salt. Let it cook in medium flame. Khichuri has to be soft but not overcooked or mushy. So adjust water accordingly. If needed, add little more water to cook. When rice and veges are cooked, water should also evaporate.
  • Last, but not the least, sprinkle 1 tblsp. of ghee allover the khichuri and remove from heat.
  • Serve always hot. Khichuri tastes divine when hot.
Serve with some fries or Papad and some freshly made salad. I serve today with some potato, Papad, Fish fries and Omelette. In Bengal, Beguni (deep fried eggplant coated with gram flour or besan) and mixed vegetable dish(Labra) are most common accompaniment with khichudi.

Do try it...............and Let me know in comments if you have liked it or not.

Stay well, everyone and be kind to everyone in this tough time.

Saturday, April 18, 2020 / by / 0 Comments

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