How do I make tasty Khichuri with Gobindobhog Rice

Khichuri, also known as khichdi, is a popular and comforting dish made with rice and lentils. Gobindobhog rice is a fragrant and short-grain rice variety, often used in Bengali cuisine. Here's a simple and tasty recipe for Gobindobhog rice khichuri:

Ingredients:

• 1 cup

Grihika Gobindobhog Rice

• 1/2 cup split yellow moong dal (lentils)
• 1 large onion, thinly sliced
• 1/2 cup mixed vegetables (carrots, peas, potatoes), chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 2 tablespoons ghee
• 4 cups water
• Fresh coriander leaves for garnish

Instructions:

1. Rinse the rice and lentils: Wash the Gobindobhog rice and yellow moong dal under running water until the water runs clear. Soak them in water for about 30 minutes.
2. Prepare the vegetables: Chop the vegetables of your choice. Common choices include carrots, peas, and potatoes.
3. Saute the onions: Heat 1 tablespoon of ghee in a heavy-bottomed pan over medium heat. Add cumin seeds and let them splutter. Add the sliced onions and sauté until golden brown.
4. Add ginger-garlic paste: Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
5. Add spices: Add turmeric powder, cumin powder, coriander powder, and red chili powder. Sauté the spices for a minute to enhance their flavors.
6. Add vegetables: Add the chopped vegetables and cook for a few minutes until they are slightly tender.
7. Add rice and lentils: Drain the soaked rice and lentils and add them to the pot. Mix well with the spices and vegetables.
8. Add water: Pour in 4 cups of water and season with salt. Stir well.
9. Pressure cook or simmer: If using a pressure cooker, close the lid and cook for 2-3 whistles. If cooking on the stovetop, cover the pot with a lid and simmer on low heat until the rice and lentils are cooked and the khichuri reaches a porridge-like consistency.
10. Temper with ghee: In a separate small pan, heat the remaining 1 tablespoon of ghee. Add a pinch of cumin seeds and let them splutter. Pour this tempering over the khichuri.
11. Garnish and serve: Garnish the khichuri with fresh coriander leaves. Serve hot with yogurt or your favorite chutney.

Enjoy your delicious Gobindobhog rice khichuri!

I am Keshav Jha. I write blog on Indian Food Recipe