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Bangali Moong Daal Dry Khichdi

Bangali Moong Daal Dry Khichdi

Cooking Time

Preparation Time : 30

Cook Time : 15

Total Time : 45

Ingredients

Serves 3

  • Govinda Bhog rice 1 cups

  • Moong daal 1 cups

  • Cinnamon,Cardamom,Cloves 5-6 nos

  • Bay Leaves 1-2 nos

  • Dry Red Chillies 1-2 nos

  • Grated Ginger 1 tsp

  • Grated Green Chilies 2 tsp

  • Roasted Cumin Powder 1 tsp

  • Roasted Coriander Powder 1 tsp

  • turmeric powder 1 tsp

  • Pachporon seeds(Bangali 5 spices) 1 tsp

  • Sugar 1 tsp

  • Salt(as required) 1 tsp

  • Small to Medium Potatoes 3-4 nos

  • Small Medium Pumpkin(Half) 1 nos

  • Peanuts 1 tsp

  • Oil 1 tsp

  • Ghee 2 tsp

  • Water 5-6 cups

Directions

  • 01

    Rins and rice in water for 30mins.after 30mins drain the water.

  • 02

    In a pan,take 1cup moong daal roast and stir the moong daal slowly till some of the lentic turn light gloden and aromatic.when the lentils cool,rinse them in water and keep for 10mins .after 10mins drain the water.

  • 03

    Heat ghee and oil in the pressure cooker .add-Bay leaves,dry red chillies,Pachporon seeds,greted ginger and cinnamon,cardamom,cloves saute for 5/6 seconds or till the aroma of the ginger goes away.

  • 04

    Now add greted green chillies,veggies stir and saute.add moong daal and rice saute

  • 05

    Add turmeric powder,roasted cumin and coriander powder,salt,sugar,peanuts and raisins saute for 2mins .

  • 06

    Pour 5cups water.the pressure cook kichdi and cover the lid for 4/5 whistles on medium to high flame.

  • 07

    once the pressure settles down on its own,open the lid og the cooker.

  • 08

    Serve the Bangali Moong Daal Khichdi with aloo bhaja.

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