Gondhoraj Lebu Pulav| Fragrant Lemon-Scented Rice

Here’s presenting to you the recipe for Gondhoraj Lebu Pulav, a delightful rice dish that is fragrant with lemon zest and juice. You have to try this out to believe how divine it tastes!

Smells and tastes absolutely gorgeous!

What is Gondhoraj Lebu?

I was introduced to the majestic Gondhoraj Lebu on our trip to Calcutta, a few years ago. For the uninitiated, the name literally translates to ‘King of Scented Lemons’. This is no ordinary lemon, mind you, but an extraordinarily fragrant one, its almost oval shape its distinguishing feature. No wonder it is also referred to as ‘King Lemon’!

The Gondhoraj Lebu is the pride of West Bengal, where the lemon is typically grown. A slice of the lemon transforms a simple dal into something majestic. The skin of this lemon is particularly fragrant, and it works wonders when zested and added to lassi, desserts and the likes.

The beauty of a Gondhoraj Lebu from our neighbour’s balcony garden

In Calcutta, we encountered the Gondhoraj Lebu in many foods. It made an appearance in roadside puchkas, making them smell heavenly. I still remember the gorgeous Gondhoraj Ghol or Gondhoraj lemon-scented lassi we had the pleasure of having at Koshe Kosha in Calcutta. For a lemon lover like me, it didn’t take much to fall in this love with this perfumed fruit. I brought some back home with me, and they filled every corner with the scent of Calcutta for days afterward…

Sadly, these special lemons aren’t available very easily here in Bangalore, though I believe there are a couple of online sellers. I didn’t try them out. It was years after our Calcutta visit, some time in January this year, when a Bengali neighbour and dear friend of ours presented us with a Gondhoraj Lebu grown organically in his little balcony garden. It was the size of my palm! I couldn’t stop gushing, and kept mulling over what to use it in for a couple of days. Then, Basant Panchami arrived, the onset of spring, an auspicious occasion for Bengalis, a day when yellow-coloured food is commonly consumed. Everything fell into place then, and I decided to use the lemon to prepare a yellow Gondhoraj Lebu Pulav.

About this Gondhoraj Lebu Pulav

I made the Gondhoraj Lebu Pulav inspired by this recipe from Maumita’s blog Experiences Of A Gastronomad. Maumita’s is a lovely, lovely blog, full of beautifully recounted anecdotes from her life, including several heritage Bengali recipes from her grandmother. I tweaked her recipe to suit my family’s preferences and it turned out simply gorgeous, much loved by everyone in the family. The Gondhoraj zest and juice used in the pulav give it a mesmerising fragrance. The sweetish, slightly sour and mildly spicy flavours of the pulav are unique. I hope I have done justice to Maumita’s nostalgic recipe!

This is a completely vegetarian recipe, which is gluten-free too. I have used ghee here, due to which this recipe isn’t vegan. For a vegan version, you may substitute the ghee with oil or any other vegan fat, though I would strongly recommend using ghee.

Now, without further ado, let’s get to the recipe for this beauty!

How to make Gondhoraj Lebu Pulav

Ingredients (serves 4-5):

To pressure cook:

1. 1-1/2 cups rice
2. 3-3/4 cups water
3. Salt to taste
4. 3 green chillies, slit lengthwise

Other ingredients:

1. 1 big Gondhoraj Lebu (used in part)
2. 1-1/2 tablespoons water
3. A pinch of saffron strands
4. 1 tablespoon ghee
5. 10 whole cashewnuts
6. 2 small bay leaves
7. A 1-inch piece of cinnamon
8. 4 cloves
9. 4 green cardamom pods
10. 2 tablespoons sugar
11. 1 tablespoon finely chopped fresh coriander

Method:

Top left and right: Steps 2 and 3, Bottom left and right: Steps 3 and 4

1. Wash the rice well under running water. Drain out all the water. Now, pressure cook the washed and drained rice with 3-3/4 cups of water, salt to taste and the slit green chillies. Allow 3 whistles on high flame. Allow the pressure release naturally.

2. Meanwhile, heat the 1-1/2 tablespoons of water. Switch off gas and add the saffron strands. Let it sit for about 10 minutes, by which time the saffron would have released its beautiful orange-red colour into the water. Keep this aside.

3. Zest the Gondhoraj Lebu and then juice about half of it. We will need about 2 teaspoons of lemon zest and 2 tablespoons of lemon juice. Keep this ready.

4. When the pressure from the cooker goes down fully, allow the rice to cool down completely. Now, fluff up the rice gently.

Top left and right: Steps 5 and 6, Bottom left and right: Step 6, continued

5. Heat 1 tablespoon ghee in a heavy-bottomed pan. Turn the flame to medium. Add in the cashewnuts, bay leaves, cinnamon, cloves and green cardamom. Let them stay in for a couple of seconds or till the cashewnuts brown nicely.

6. Now, add in the fluffed up rice, along with the sugar and Gondhoraj Lebu zest. Add in the saffron water too, along with the strands. Mix well. Taste and adjust salt if needed. Cook on medium flame for a minute, stirring intermittently, then switch off gas.

Top and bottom: Step 6

6. Mix in the Gondhoraj Lebu juice and finely chopped coriander. Your Gondhoraj Lebu Pulav is ready. Serve hot or warm.

Tips & Tricks

1. The original recipe uses fragrant Gobindobhog rice, which is commonly used in several Bengali dishes. I used Sona Masoori rice instead, because I wanted the fragrance of only the lemon to rule the dish. Not that I had any Gobindobhog rice either. I’m guessing Basmati rice would work too.

2. I have used zest and juice of the ultra-fragrant Gondhoraj Lebu here. You can use the juice and zest from a regular lemon too. While it might not be as fragrant as Gondhoraj, it will still smell awesome and taste delicious.

3. Adjust the quantity of green chillies, lemon juice and sugar, as per personal taste preferences.

4. I have added a lot more lemon zest than the original recipe suggests. While the hubby and I loved the fragrance, my mom found it a bit overpowering. Please do go easy on the lemon zest, if you so prefer.

5. Don’t overcook the rice. Cook it till done, but don’t make it overly mushy. The above rice:water ratio worked perfectly for us. Adjust the quantity of water you use as per personal preferences.

6. The original recipe uses a mix of water and curd to cook the rice. I haven’t used any curd here.

7. Mix the rice well but gently, so that the grains don’t break.

8. You can use a pinch of turmeric to colour the rice, instead of saffron.

Did you like this recipe? Do tell me, in your comments!

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Tomato Khejur Aamshotter Chaatni| Bengali Tomato, Dates And Mango Leather Chutney

Today, let me introduce you to a long-time favourite condiment of mine – Tomato Khejur Amshotter Chaatni. This is a Bengali chutney – chaatni in the local language – made using tomatoes, dates (khejur) and aam papad or mango leather (aamshotto). Like Bengali chaatnis are, this one too is a riot of flavours, sweet and sour and salty and spicy. Beauty!

Tomato Khejur Aamshotter Chaatni

My tryst with Bengali cuisine

I was introduced to proper Bengali food, including some amazing chutneys, on a holiday in Calcutta, a few years ago. Life hasn’t been the same ever since. The trip expanded my knowledge of Bengali cuisine, much beyond what I had tasted in Durga Pooja pandals in Bangalore. It was in the course of this holiday that I started loving the versatile spicy-sweet-tangy chutneys that the Bengalis prepare, and even learnt how to make some of them myself. It was my initiation into Bengali vegetarian cooking. Now, Tomato Khejur Aamshotter Chaatni, Anarosher Chaatni, Bhoger Khichuri, Aloor Dom and Bhapa Doi are as much a part of our meals at home as sambar, rasam, dosa, idli, phulkas, undhiyu, Gujarati dal and kadhi are. 🙂

West Bengal cuisine for Shhhh Cooking Secretly Challenge

The Shhhh Cooking Secretly Challenge is a group of food bloggers, who cook dishes from a particular region of India, every month. All the participanting members are paired up, and every pair exchanges two ingredients which they will go on to use to cook a dish belonging to that month’s region. Interesting, right?

This month, the members of the Shhhh Cooking Secretly Challenge are showcasing dishes from the state of West Bengal, a state known for delectable things like Rosogulla, Sondesh, Chhanar Dalna, Shukto, Dhokar Dalna, Puchka, Mochar Ghonto and Chorchori. I was paired with the talented blogger Seema of Mildly Indian this month, who assigned me the two ingredients of ‘tomatoes’ and ‘salt’. The ingredients were just right to prepare my favourite Tomato Khejur Aamshotter Chaatni, and so that’s what I decided to put up.

Seema’s blog, BTW, is a treasure trove of beautiful recipes from around the world, including some really unique dishes. Her Nadru Palak Sabzi, Bhindi Pulao and Jackfruit Rind Curry have been playing on my mind – can’t wait to try them out! Her blog is something you must definitely check out. While you are at it, do visit the lovely West Bengal dish that she prepared using the two ingredients I assigned her.

How to make Tomato Khejur Aamshotter Chaatni

Here’s how I prepare the chaatni, based on what I learnt from the kind staff at the hotel we stayed at in Kolkata, all those years ago.

This is a completely vegetarian and vegan preparation, suited to those on a plant-based diet. It is a gluten-free dish too.

Ingredients (serves 6-8):

1. 6 medium-sized ripe tomatoes
2. 10-12 dates
3. 1 tablespoon raisins
4. 2 big pieces of dried mango (aam papad or mango leather)
5. A 1-inch piece of ginger
6. 1/2 tablespoon mustard oil
7. 1 teaspoon panch phoron
8. 2 small bay leaves
9. 4-5 dry red chillies
10. 1/2 teaspoon salt or to taste
11. 1/2 teaspoon turmeric powder
12. 1/2 teaspoon red chilli powder or to taste
13. 6-7 tablespoons jaggery powder or to taste
14. Juice of 1/2 lemon or to taste
15. 1/2 teaspoon roasted cumin powder or to taste

Method:

Top left: The ingredients needed for the chaatni, Top right: Step 1, Bottom left and right: Steps 2 and 3

1. Chop the tomatoes finely. Keep aside.

2. Remove seeds from the dates and chop them into large pieces. Also, chop the mango leather into large pieces too. Keep aside.

3. Peel the ginger. Grate finely or cut into thin slivers. Keep aside.

Top left and right: Steps 4 and 5, Centre: Step 6, Bottom left and right: Steps 7 and 8

4. Heat the mustard oil in a heavy-bottomed pan. Add in the panch phoron, and allow it to sputter. Now, add in the bay leaves and dry red chillies. Let them stay in for a couple of seconds.

5. Add the chopped tomatoes to the pan, along with a bit of salt. Reduce heat to medium. Cook on medium heat for about 2 minutes or till the tomatoes start turning mushy. Stir intermittently.

6. Now, add in the chopped dates and mango leather, the grated/slivered ginger, raisins, salt to taste, turmeric powder, red chilli powder and jaggery powder. Mix well.

7. Continue to cook for 2-3 more minutes on medium flame, or till the chutney starts thickening and getting glossy. Switch off gas when it is thick, but still a bit on the runny side.

8. Mix in the lemon juice and roasted cumin powder. Your Tamatar Khejurer Chaatni is ready.

9. Allow the chutney to cool down fully before transferring it to a clean, dry, air-tight container. Use as needed, and keep it refrigerated otherwise. The chaatni can be served with khichuri or as part of a complete Bengali meal. We love having it as an accompaniment with rotis or plain parathas too.

Tips & Tricks

1. Use the more flavourful and tart country or ‘Nati‘ tomatoes, as opposed to the ‘farm’ variety to make this chutney.

2. If the tomatoes are too tart, you can skip using the lemon juice.

3. Sugar can be used instead of jaggery powder. I prefer using jaggery powder.

4. Adjust the quantity of red chilli powder and jaggery as per personal taste preferences. Remember that you are also using raisins, dates and mango leather in the chutney, all of which have sweetness in them already.

5. In a traditional Tamatar Khejurer Chaatni, mustard oil is used, so I went ahead and used it too. You may use any other variety of oil if you so prefer.

6. Switch off the gas when the chutney is still runny. It gets thicker as it cools.

7. Slivers of cashewnuts can be used in the Tamatar Khejurer Chaatni too. Here, I haven’t.

8. Transfer the chutney to a clean, dry, air-tight container only after it has cooled down fully. This chutney is best refrigerated when not in use. Stored in a refrigerator and used hygienically, it stays well for 7-10 days.

9. To make roasted cumin powder – Take a couple of tablespoons of cumin and dry roast them in a heavy-bottomed pan till fragrant, taking care to ensure that it does not burn. Allow it to cool down fully and then coarsely crush in a small mixer jar. Store in a dry, air-tight bottle and use as needed.

10. ‘Panch phoron‘ – a mix of the five spices of mustard, fenugreek seeds, nigella seeds, cumin and fennel seeds – is used for tempering in this chaatni. I buy the panch phoron ready to use, but you can mix the five ingredients yourself too, if you so prefer.

Did you like this recipe? Do tell me, in your comments!

Sattu Ka Ghol| Savoury Sattu Drink

While holidaying in Calcutta a few years ago, experiencing Kali Pujo, the husband and I would often come across streams of people gulping down glasses of some sort of watery drink, at the carts of street-side vendors. The drink surely looked interesting, a pale brown in colour, with finely chopped onions, green chillies and coriander in it. Back then, we didn’t know what it was, but it surely looked like a thirst quencher – the heat was killing, and the drink seemed to be offering people some respite. We didn’t try it out. It was much later that I learnt what that drink was – Sattu Ka Ghol, or a savoury sherbet made using roasted black chickpea flour aka sattu or chane ka sattu.

I recently saw the recipe for Sattu Ka Ghol on Sasmita’s blog, First Timer Cook, and absolutely had to try it out. I made it with black pepper powder instead of green chillies, and kept it quite watery. It turned out simply beautiful – delicious, very refreshing, just the thing you need on a hot summer’s day. It took me not more than 5 minutes to put the Sattu Ka Ghol together!

Sattu is a powerhouse of nutrients, with several health benefits to it. No wonder blue-collar workers in Uttar Pradesh, Bihar and Bengal have been consuming it for ages! Of late, the many benefits of sattu are being recognised the world over, and it isbeing touted as a superfood. This Sattu Ka Ghol is a supremely easy (not to forget delish!) way of getting all those health benefits in! This is a vegan, completely plant-based drink, and a gluten-free one as well.

If you haven’t tried out Sattu Ka Ghol ever, you must definitely do so this summer. Here’s how I made it, following the recipe from Sasmita’s blog, with a few minor variations.

Ingredients (makes about 4 small glasses):

1. 3 heaped tablespoons sattu
2. 2 cups of chilled water or as required
3. Black salt to taste
4. 1 teaspoon black pepper powder or as per taste
5. 1 teaspoon roasted cumin powder or as per taste
6. Juice of 1 lemon or to taste
7. 2 tablespoons very finely chopped onion (optional)
8. 1 tablespoon very finely chopped fresh coriander

Method:

1. Take the sattu in a mixing bowl. Add in about 1/2 cup of the chilled water, and mix well till the sattu gets completely dissolved in the water.

2. Now, add in the rest of the chilled water, along with the black salt, black pepper powder, roasted cumin powder and lemon juice. Mix well, ensuring that all the ingredients are well combined together.

3. Pour the drink into serving glasses. Add some finely chopped onion (if using) and coriander to each serving glass. Serve immediately.

Notes:

1. I have used store-bought sattu here, but you can make your own at home if you so prefer.
2. Using the black salt is highly recommended, as it adds a lovely flavour and taste to the Sattu Ka Ghol. Do not substitute regular table salt for it, unless you absolutely cannot avoid doing so.
3. Adjust the quantitites of all the above ingredients depending upon personal taste preferences and how light/thick you would prefer the Sattu Ka Ghol to be.
4. Finely chopped green chillies can be used in place of the black pepper powder. I prefer using the black pepper powder, as I can avoid the danger of biting into a green chilly bit by doing so. 🙂
5. If you so prefer, you can use a mix of finely chopped green chillies and black pepper powder to spice up the Sattu Ka Ghol.
6. I have used home-made black pepper powder and roasted cumin powder here.
7. Finely chopped fresh mint leaves can be added to the drink too. I haven’t.
8. Adding the finely chopped onion to the Sattu Ka Ghol is optional, but I would highly recommend doing so. It adds a lovely bite and flavour to the drink.
9. Make sure you use chilled water to make the drink. I prefer using water naturally chilled in an earthen pot over refrigerated water.
10. Ensure that the sattu is well dissolved in the little water you initially add in, without any lumps, before adding the rest of the ingredients.

Did you like this recipe? Do tell me, in your comments!

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This post is for the Food Bloggers Recipe Swap group. Every month, the food bloggers who are part of this group pair up, with every pair cooking a recipe from each other’s blog. I was paired with Sasmita this month, and chose this Sattu Ka Ghol recipe from her blog.

Also, do check out the recipes that the other members of Food Bloggers Recipe Swap have come up with: Paniyaram by Mireille| Raw Banana Fry by Nayna| Veg Mayo Sandwich by Pavani| Mango Burfi by Lathiya| Oats Dosa by Usha| Pineapple Sorbet by Narmadha| Appam by Shalini| Poha Chivda by Sasmita| Turkish Semolina Pudding by Sandhya| Imli Ka Amlana by Jayashree

I’m also sharing this post with Fiesta Friday #276.

Anarosher Chaatni| Pineapple Chutney, Bengali Style

A Bengali meal is incomplete without a chutney, especially so on festive occasions. Chutney (rather, ‘Chaatni‘ in the local language) is eaten at the end of a Bengali meal, as a dessert, rather than meaning it to be an accompaniment to the other dishes. It is literally licked off the plate – therefore the name ‘Chaatni‘. And why not? The Bengali Chaatni is, after all, a beautiful medley of flavours sweet and sour with just a hint of spice to keep it intriguing, raisins adding a lovely texture to it. Quite different from the South Indian chutneys we are so used to!

Bengali Chaatnis are also quite intriguing in the sense of what they are made up of. Often, a fruit – think tomato, dried dates, pineapple and mango leather – finds its way into a Chaatni. Then, there’s the one made using raw papaya, called Plastic Chaatni because it resembles shiny plastic in appearance. The recipe I share with you today is for Anarosher Chaatni, pineapple chutney Bengali-style.

We stayed at a hotel in the New Market area of Calcutta, on a holiday there, a few years ago. It was there that we encountered Chaatni for the first-ever time, and whole-heartedly fell in love with. My interest in Bengali cuisine piqued, I would ask the hotel staff about this dish and that. They were kind enough to enlighten me, and even teach me how to make this Anarosher Chaatni and the gorgeous Bengali Bhoger Khichuri.

I recently recreated this Anarosher Chaatni based on recollections of passionate foodie conversations with those hotel staff of a few years past. It was a huge hit, with everyone at home loving it to bits. It was licked clean within minutes – I kid you not! I served it alongside rotis and cabbage sabzi, and it made for a wonderful accompaniment. Spiced with panch phoron, this pineapple chutney, Bengali style, jazzed up our meal like no one’s business!

This chutney is such a simple affair, but an absolute treat to the senses! I have made it with minimal jaggery (rather than sugar) and oil. It is entirely plant-based, vegan and gluten-free by its very nature. Come to think of it, this low-oil Anarosher Chaatni would make for a relatively healthy vegan dessert treat as well!

Let us now check out the recipe for this Pineapple Chutney, Bengali Style, shall we?

Ingredients (makes 1 cup):

1. 1 heaped cup of chopped ripe pineapple, thorns removed
2. 2 teaspoons oil
3. 1 teaspoon panch phoron or Bengali five-spice mix
4. 2 small bay leaves
5. 2 dried red chillies
6. 1 tablespoon raisins
7. A pinch of salt
8. 1/4 teaspoon turmeric powder
9. 2 tablespoons jaggery powder or to taste
10. A dash of red chilli powder or to taste
11. 1 teaspoon roasted cumin powder

Method:

1. Take the chopped pineapple in a large, wide vessel. Add in a little water. Place the vessel in a pressure cooker and cook for 3 whistles on high flame. Switch off gas and allow the pressure to come down naturally.

2. Allow the cooked pineapple to cool down fully. Then, grind it coarsely in a mixer, along with the water it was cooked in.

3. Heat the oil in a pan. Add in the panch phoron, dried red chillies and bay leaves. Let the ingredients stay in for a couple of seconds.

4. To the pan, add the coarse pineapple puree. Add salt, red chilli powder, turmeric powder, raisins and jaggery powder. Mix well.

5. Turn the flame down to medium. Cook the mixture on medium flame till the chutney thickens slightly, 3-4 minutes. Switch off gas when it is still quite runny, for it thickens further on cooling. Now, mix in the roasted cumin powder.

6. Allow the chutney to cool down fully before transferring it to a clean, dry, air-tight box. Store refrigerated.

Notes:

1. Panch phoron is a Bengali-style mix of five spices – cumin, mustard, fennel, fenugreek and nigella seeds. You can make your own panch phoron or buy a ready-to-use packet – it is commonly available in most departmental stores. I use a store-bought version that I am quite happy with.

2. A lot of Bengali families use sugar in their chaatni. I have used jaggery here, instead, to make the dish healthier.

3. Adjust the quantity of sugar/jaggery depending upon how sweet the pineapple is.

4. Adjust the quantity of red chilli powder, salt and other spices as per personal taste preferences.

5. For best results, use a ripe, juicy, sweet pineapple that is not overly sour. Make sure all thorns are removed before using the pineapple in the Anarosher Chaatni.

6. I have coarsely pulsed the cooked pineapple here, so I got a mix of puree and pieces of the fruit. This lent a very interesting texture to the chaatni. You could keep the pineapple pieces whole or make a fine puree, as you please.

7. Make sure the pineapple is cooked fully, before using it in making the chaatni.

8. Switch off the gas when the Anarosher Chaatni is still quite runny. It is supposed to be runny, and thickens a bit on cooling as well.

9. I have used refined oil to make the Anarosher Chaatni, as opposed to the pungent mustard oil that is typically used in most Bengali cooking.

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This post is for the Foodie Monday Blog Hop, a Facebook group that I am part of. Every Monday, a bunch of us food bloggers present dishes based on a pre-determined theme.

The theme this week is #BengaliFoodFest, wherein we are cooking dishes from the vast Bengali cuisine. The theme was suggested by Sujata Roy, who writes at Batter Up With Sujata.

I’m also sharing this recipe with Fiesta Friday #273. The co-host this week is Mollie @ The Frugal Hausfrau.

Bhoger Khichuri| Bhaja Muger Daal Khichuri| One-Pot Bengali Khichdi

Last year, around this time, I was in Calcutta, in the thick of Kali Pujo. It was there that I fell in love with the beautiful Bhoger Khichuri, the Bengali khichdi that is offered as prasad to Kali Maa. The bub fell in love with the sweetish khichdi, too. When I returned back home to Bangalore, I began craving for the khichdi all over again, and learnt how to make it too. Today, it is a much-loved dish on our table, especially on winter evenings like this one.

Since this khichuri is commonly prepared as bhog, it is usually strictly vegetarian (niramish), with even onion and garlic being excluded. The moong daal is dry roasted till it emits a gorgeous fragrance, which is what gives this dish the name of Bhaja Muger Daal Khichuri (fried moong daal khichdi). Vegetables that we commonly use in pulao – carrots, green peas, potatoes and cauliflower commonly – go into the making of this Bhoger Khichuri, which has a sweetish tinge to it.

I love how this Bhaja Muger Daal Khichuri is so very simple to prepare, a one-pot dish that takes just a few minutes to put together. I love how it is so hearty, so very satisfying, so very rich, thanks to the addition of the ghee and various spices in the garnish. I love how life enabled me to permanently bring home a slice of Calcutta with me.

Now, let’s see how to make Bhoger Khichuri aka Bhaja Muger Daal Khichuri, shall we?

Ingredients (serves 4):

Ingredients needed for tempering:

1. 1 tablespoon ghee
2. 1/2 tablespoon oil
3. 2 dry red chillies
4. A 1-inch piece of cinnamon (dalchini), broken into two
5. 4-5 cardamom (elaichi)
6. 2 small bay leaves
7. 4-5 cloves (laung)
8. A pinch of asafoetida (hing)

Veggies needed:

1. A few stalks of fresh coriander leaves
2. 2 medium-sized potatoes
3. 1 medium-sized carrot
4. A handful of shelled green peas
5. 4-5 large florets cauliflower
6. 6-7 green beans or 1/2 of a medium-sized capsicum
7. 2 green chillies
8. A 1-inch piece of ginger

Other ingredients:

1. 1 cup rice
2. 1/4 cup split yellow moong daal
3. Salt, to taste
4. Red chilli powder, to taste
5. 1 teaspoon garam masala
6. 1/4 teaspoon turmeric powder
7. 1 tablespoon sugar, or to taste

Method:

1. Dry roast the moong daal in a pan, on medium flame, till it emits a lovely fragrance. Transfer to a plate and keep aside.
2. Now, prep the veggies that you will need to make the khichuri. Peel the carrot and potatoes and chop them into cubes. Slit the green chillies length-wise. Chop the coriander finely. Chop the large cauliflower florets into half. Remove strings from the beans (if using) and chop into 1/2-inch pieces. Chop the capiscum into 1/2-inch pieces (if using). Peel the ginger and chop into small pieces, then pound them with a mortar and pestle. Keep the shelled green peas handy.
3. Wash the rice in running water a couple of times. Drain out all the excess water, and place aside.
4. Heat the ghee and oil in a pressure cooker bottom. Add in the dried red chillies, bay leaves, cinnamon pieces, cloves and cardamom, along with the asafoetida. Let the ingredients stay in for a couple of seconds, taking care to ensure that they do not burn.
5. Now, add in the carrots, potatoes, cauliflower, green peas, capsicum and/or beans, along with the slit green chillies and pounded ginger. Saute on medium flame for a minute.
6. Add the dry roasted moong daal and washed and drained rice. Saute on medium flame for a minute.
7. Add in 6 cups of water, salt and red chilli powder (if using) to taste, garam masala, turmeric powder and sugar. Mix well.
8. Mix in the finely chopped coriander leaves.
9. Close the pressure cooker and put the whistle on. Pressure cook on high flame for 4 whistles.
10. Let the pressure release naturally, and serve the khichuri hot.

Notes:

1. Traditionally, Gobindobhog rice is used to make the Bengali bhoger khichuri. I didn’t have any, so I used Sona Masoori rice instead.

2. Carrot, potatoes, green peas and cauliflower are commonly used in this khichdi. Potatoes are an absolute must in Bengali khichuri. I usually add in some capsicum and/or beans as well.

3. I use a mix of ghee and oil for the tempering. Feel free to use only ghee, and vary the quantity depending upon your family’s taste preferences.

4. Omit the sugar if you want to, but I personally wouldn’t advise it. I think the sugar adds a beautiful flavour to this khichuri.

5. Bengali bhoger khichuri is traditionally made without onion or garlic, and I tend to omit these ingredients too. Feel free to add them if you want to.

6. Traditionally, almost equal quantities of moong daal and rice are used to make this khichuri, but I have used only 1/4 cup moong daal for 1 cup of rice.

7. Skip the red chilli powder if you think the heat from the green chillies and ginger would be sufficient for you.

8. If you want, you could soak the rice for about 20 minutes before setting about making the khichuri. I usually omit this step.

9. Whenever I can lay my hands on it, I use Jharna ghee from Calcutta to prepare this bhoger khichuri. That gives the dish an even more beautiful taste.

9. Traditionally, it is a must to dry roast the moong daal before making the khichuri. However, I often make the khichuri without roasting the moong daal, and it still turns out fabulous.

10. You can cook the khichuri with the veggies separately, and then add the tempering at the end.

You like? I hope you will try out this khichuri too, and that you will love it just as much as we do!