Bangali Khichadi

Ingredients :

1 Cup rice (washed and soaked for 30 minutes).

1 Cup masoor dal (washed and soaked for 30 minutes).

1 tbsp Channa dal (washed and soaked for 30 minutes).

1 Bay leaf.

3 Green cardamoms.

1" Stick cinnamon.

3 Cloves.

1/2 tsp Cumin seeds.

10-12 Tiny onions, peeled.

10-12 Baby potatoes, washed clean.

1/2 Cup peas, shelled.1 Carrot, diced.

1 tsp Ginger, grated.

1 tsp Garlic, grated.

3-4 Green chilies, finely chopped.

1/2 tsp Turmeric powder.

1/2 tsp Garam masala powder.

Salt to taste.

5 Cups water.

4 tbsp Ghee.

Chopped coriander leaves, for garnish.

Curd and chutney, to serve.

Method Of Preparation :

Drain dals and rice in a colander and keep aside.

Semi crush spices (cardamom, cinnamon and cloves).

Heat 3 tbsp ghee in a large heavy skillet.

Add cumin seeds, bayleaf and crushed spices.

Add ginger, garlic and chilies. Stir-fry for a moment.

Add onions and potatoes (with skin). Stir-fry for 2 minutes.

Add carrot, peas, turmeric, garam masala and salt.

Add dals and rice. Gently stir-fry for 1 minute.

Add water.

Stir, bring to a boil, cover and simmer till done.

When done, pour remaining ghee and sprinkle coriander leaves.

Serve piping hot, with curd and chutney.

Bangla Khichdi is ready.