THE KHICHURI DAYS

I always remember the time Maa cooked Khichdi (or Khichuri in Bengali) during festivals at our house. We were a joint family then of at least 16 members and every festival was a grand occasion followed by a massive feast. Though it was all veg items in the menu, the taste would give any non-veg platter a good competition.

It was fun as all my cousins would come to pay us a visit and and we had a merry time. Soon grandfather would enter the temple and the puja rituals began. It was a diving experience.  

Soon after the puja ceremony, ‘prasad’ was served followed by a grand lunch, also called ‘bhog’. It was a delicious spread starting from Khichuri, Beguni (deep-fried Brinjal coated with Gram Flour), Labra (mixed veg), Peas Paneer, Potato-Cauliflower Dum, Chutney and Kheer.

Though we don’t celebrate festivals in such grandeur anymore, but all that I remember, is the love that all went in cooking the ‘bhog’. Maa, accompanied by other senior women of the house, put in all their efforts to serve Biswakarma and a fun-filled day came to an end.

As one of my friends today, in a flung area, crave for Khichuri, all the memories brushed up and I could not stop myself from writing this blog and share the recipe with her!!

Khichuri is one of those rare dishes that effortlessly strides the boundary between what’s considered ‘ordinary’ and ‘special’ when it comes to cooking.

INGREDIENTS REQUIRED

• 1/4 Cup Joha Rice
• 3/4 Cup Moong Dal (skinless Petite Yellow Lentils)
• 3 tablespoons Ghee
• 1 teaspoon Cumin Seeds
• 6-8 whole Peppercorns
• 2 Bay leaves
• 4–5 Cloves
• 2 whole Cardamoms
• 1 teaspoon grated Ginger
• 1 Green Chilli, split lengthwise
• Vegetables of your choice
• 1 teaspoon Turmeric
• 1/2 teaspoon Red Chilli Powder or Paprika Powder
• Salt (according to taste)
• 5 Cups Water

INSTRUCTIONS

Wash the rice and the dal well, and soak them in enough water to cover them for at least 30 minutes or up to two hours. This helps them cook faster.

Heat ghee in the pressure cooker and add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes on medium flame.

Drain all the water from the rice and dal and add them to the cooker. Dry roast them for 4-5 minutes, till you can smell a nutty aroma. Don’t worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.

Add all the veggies, turmeric, chilli powder, salt and water to the cooker and pressure cook for 6-7 whistles. Let the pressure release naturally. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney.

NOTE

The consistency of a khichdi is a personal preference. We like ours on the mushier side, but if you prefer it less mushy, reduce the water by a cup. You can also add more water if you like and cook it further if you want your version mushier.

To reheat, just add a little water and heat it.