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Preparation Time : 30
Cook Time : 15
Total Time : 45
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
Rins and rice in water for 30mins.after 30mins drain the water.
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.
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.
Now add greted green chillies,veggies stir and saute.add moong daal and rice saute
Add turmeric powder,roasted cumin and coriander powder,salt,sugar,peanuts and raisins saute for 2mins .
Pour 5cups water.the pressure cook kichdi and cover the lid for 4/5 whistles on medium to high flame.
once the pressure settles down on its own,open the lid og the cooker.
Serve the Bangali Moong Daal Khichdi with aloo bhaja.
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