Bengali Khichdi Recipe

Cooking Directions

• STEP 1.Wash and soak the rice and lentils for 30 minutes.
• STEP 2.Heat oil in a pressure cooker and add cumin seeds, bay leaves, and whole spices.
• STEP 3.Add chopped onions, ginger-garlic paste, and sauté until golden brown.
• STEP 4.Add chopped vegetables, turmeric powder, red chili powder, and salt. Cook for a few minutes.
• STEP 5.Add the soaked rice and lentils, along with water. Close the pressure cooker and cook for 3-4 whistles.
• STEP 6.Once the pressure is released, open the cooker and gently fluff the khichdi with a fork.
• STEP 7.Serve hot with yogurt or pickle.

Cooking Tips

• You can add a variety of vegetables like carrots, peas, potatoes, and cauliflower to the khichdi.
• Adjust the spice levels according to your preference.
• For a richer flavor, you can add ghee or clarified butter while serving.

Storage and Serving

• Bengali Khichdi is best served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the khichdi in a microwave or on the stovetop before serving.