preparation for making bengali khichdi 1. rinse 1 cup of basmati rice or govind bhog rice couple of times in water. 2. soak rice in water for 30 minutes. 3. after 30 minutes drain the water. 4. in a pan, take 1 cup moong dal (split and husked moong dal).
For Bengalis, Khichuri is the season’s favourite comfort meal. Rice and lentil cooked together with a few whole and ground spices until it reaches the creamy consistency. No weird ingredients in it. Though there are a whole lot of easy, tasty Bengali recipes those we can cook solely with pantry items.
The khichuri is made fragrant by tempering whole garam masala or spices like tej patta, cinnamon, cloves and green cardamom. The moong lentils are roasted first and this imparts a lovely warm aroma and taste to the khichdi. It is also a no onion no garlic recipe. The consistency of the khichdi can be adjusted to one’s preference.
Another important vegetable during the winter is the presence of cauliflower that packs flavor and delivers deliciousness on the plate. Of course, you can prepare a khichuri that is watery, or one that isn’t watery. A creamy texture, however, defines the perfect consistency of a Bengali khichdi.