BENGALI KHICHDI
INDIA
There are many ways of preparing khichdi, khichri, or khichuri, from the simplest version with only rice and mung dal to bhoutik, considered to have “supernatural” properties, with added spinach, bitter gourd, potatoes, and peas. Bhoutik was Chitrita Bhanerji’s family winter recipe, as she explains in her book Bengali Cooking. The khichdi recipe below could become “supernatural” if you add a little spinach and bitter gourd, but I like it as it is. Like many of the rice dishes in this chapter, it makes a perfect one-pot vegetarian meal (although you can easily change that by serving it with fried fish). You can also add the Indian Fried Eggplant.
SERVES 6
1 cup (200 g) mung dal
¼ cup (60 ml) mustard oil
2 large potatoes (14 ounces/400 g total), cut into medium cubes
1 cup (225 g) cauliflower florets
1 teaspoon cumin seeds
2 bay leaves
4 whole cloves
1 cinnamon stick
3 green cardamom pods
2 dried red chilies
1 teaspoon ground cumin
½ teaspoon Kashmiri chili powder
1 inch (2.5 cm) fresh ginger, peeled and minced to a fine paste
1 large tomato (7 ounces/200 g), finely chopped
½ cup (75 g) fresh or frozen petits pois
1 cup (200 g) Calasparra or Thai fragrant jasmine rice, rinsed and soaked for 30 minutes in 2 cups (500 ml) water
1 teaspoon ground turmeric
½ teaspoon Garam Masala 1
Sea salt
1. Put the mung dal in a large karahi (a thick, deep, round cooking pot not quite as wide as a wok) and dry-roast it over medium heat until it starts darkening. Transfer to a plate.
2. Add the mustard oil to the karahi, increase the heat to high, and heat the oil until it starts smoking. Reduce the heat to medium and let the oil cool slightly and stop smoking. Add the potatoes and cauliflower, and sauté until they start coloring. Remove to a plate.
3. Add the cumin seeds to the pot and sauté for a minute or so. Add the bay leaves, cloves, cinnamon stick, cardamom pods, and whole red chilies and sauté for a couple of minutes. Reduce the heat to low, then add the ground cumin, chili powder, and minced ginger and sauté for a minute or so. Add the chopped tomato and sauté for 3 to 4 minutes, until the chopped tomato softens.
4. Return the toasted mung dal to the pot and sauté for 3 minutes. Add 2 cups (500 ml) water, cover the pot, and increase the heat to medium-high. When the water starts bubbling, add the sautéed potatoes and cauliflower and the petits pois. Replace the lid and let bubble gently for 5 minutes. Drain the rice and add it to the pot along with the turmeric, garam masala, and salt to taste, mixing well. Cover and cook, stirring occasionally, until the rice and dal are very soft, 10 to 15 minutes. You may need to add more water if the dish gets too dry. Taste and adjust the seasoning if necessary.
