Bhoger Khichudi - Traditional lentil risotto in aromatic spices
Author: 
Recipe type: Main
Cuisine: Indian, Bengali
 
Ingredients
  • 1 cup Moong dal
  • 1-1/4 cup Jasmine rice
  • 1" ginger
  • 1 tsp cumin seeds plus ½ tsp for seasoning
  • 1 dry red chili
  • 2 pods green cardamom
  • 1" stick cinnamon
  • 2 bay leaves
  • ½ tsp turmeric powder
  • 1 tsp sugar
  • 1 tsp salt
  • 2 Thai green chilies
  • 1 tbsp ghee/ clarified butter (you can use olive oil) plus 1 tsp reserved
  • ¼ tsp garam masala powder
  • ½ cup peas (optional - I did not add)
  • 2 full glasses of water plus one cup warm water
Instructions
  1. Wash rice, drain and keep aside.
  2. Lightly roast 1 tsp cumin seeds, cool down and grind to powder. Make a paste of ginger and cumin powder.
  3. Roast moong dal in a pan till some of the beans start turning dark brown. Do not roast for too long, the beans will get charred and ruined. Soak them for five minutes in warm water. Drain the water and keep aside.
  4. In a pressure cooker, heat clarified butter and season ½ tsp cumin seeds, 1 bay leaf, dry red chili, cinnamon stick and green cardamom.
  5. Add dal and saute for 30 seconds.
  6. Now add the rice. Saute for another 30 seconds.
  7. Add peas at this time if you want them.
  8. Stir in cumin and ginger paste. Saute for 10-15 seconds.
  9. Add 2 glasses of water.
  10. Spoon in turmeric, red chili powder, thai green chilies, sugar and salt.
  11. Add the remaining bay leaf.
  12. Put the lid on the cooker and let it whistle once. Lower the flame and cook for 15 minutes.
  13. Open the lid, and using a spatula, mash the risotto to make it a bit mushy. Add 2 cups of warm water. Add 1 tsp ghee and garam masala powder.
  14. Serve hot with fries.
Recipe by The Lady 8 Home at https://www.thelady8home.com/bhoger-khichudi-traditional-indian-lentil-risotto-in-aromatic-spices/