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Bengali kichdi
By : Chitra Ramachandran
Category : Rice, Greens and veggies, Bengal
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. Dry roast green gram dal and Bengal gram dal together till you get a pleasant aroma and keep aside.(This step makes the kichdi more flavoursome.)
  2. Peel and slice the onions.
  3. Wash, peel and chop potatoes and carrots into one inch sticks.
  4. Wash and cut drumsticks into one inch long pieces.
  5. Wash and quarter the brinjals lengthwise, and then cut them into one inch long pieces and keep them immersed in water till needed.
  6. Wash rice and the roasted dals together and drain.
  7. Heat ghee in a kadai and add cumin seeds.
  8. When the cumin seeds splutter add whole pepper corns and wait till they crack.
  9. Add cinnamon, cardamom, cloves, broken red chillies and fry them.
  10. Fry curry leaves and onion slices with the seasoning and then add the vegetables (drain the brinjals before adding), and saute for two more minutes.

Recipe courtesy: Chitra Amma's Kitchen

1 cup rice
1 cup green gram dal
1 tbsp bengal gram dal
1 pinch turmeric powder
2 tbsps ghee
1 tsp cumin seeds
1/2 tsp whole black pepper
2 red chillies
Few curry leaves
Few cinnamon pieces
6 cloves
4 cardamom
1 onion
2 potatoes
2 carrots
2 drum sticks
2 green brinjals
1 1/2 tsp salt
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