Simple Khichuri


One of my favourite recipes for simple khichuri requires, for five people, 500 g (1 lb) of atap rice (Basmati, available in the West, can be used since short-grained rice varieties are not available) and 500 g (1 lb) of roasted moong dal. For seasoning I use garom mashla of 4 sticks of cinnamon, 2.5 cm (1 in) long, 4-5 whole cardamoms and 4-5 whole cloves; a liberal pinch of whole cumin seeds; 2 bay leaves; a finely chopped piece of ginger 4 cm (1½ in) long; 2 whole green chillies; 1½ teaspoons of turmeric powder; 60 ml (2 fl oz) of mustard or any other cooking oil like corn or peanut oil; salt and sugar to taste and ghee.

The rice and dal, rinsed separately under running water in a colander, are left to dry on a flat surface for about fifteen minutes. This process makes them easier to cook and, anyway, in Bengal we never cook anything without rinsing it first in water. While they dry I put on the kettle so that I have ready the hot, though not boiling, water you need to add to the khichuri. I heat the oil in a medium-sized, heavy-bottomed deep cooking pot, add the garom mashla and bay leaves and wait for a couple of minutes, without stirring them, for the fragrance to be released before I throw in the cumin seeds and chopped ginger. These I stir-fry for a couple of minutes, then add the half-dried rice and fry it for two to three minutes. Finally, I add the roasted moong dal and the turmeric and stir the mixture fir another two to three minutes before pouring on the hot water. The level of the water should be 4 cm (1½ in) over the rice and dal. If necessary, more hot water can be added towards the end; depending on how thin you like your khichuri or whether the rice and dal are sticking to the pot. Adding a lot of water at the beginning will make a mishmash of the grains. Once the water comes to a boil, I add 2 teaspoons of salt and 3 teaspoons of sugar reduce the heat to low and cover the pot. Generally, it takes about twelve to fifteen minutes for the khichuri to be ready. To avoid sticking and even the slightest burning, which ruins the flavour, I keep checking from time to time and stir the mixture thoroughly with a spatula. If needed, I add a little more hot water. After ten minutes of cooking, it is a good idea to test the grains of rice and dal. When they feel nearly ready, I throw in the green chillies, check for salt and sugar, wait till the consistency is just right, add 2 teaspoons of ghee and remove the pot from the stove. The earlier you add the chillies, the hotter the khichuri will be, for the stirring will blend them in.
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