Name: Bengali Plain Khichuri Recipe
Total time: 50 min
Yield: 4
Cuisine: Bengali

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Chef Jerson Fernandes On Acing Indian Cuisine With Glocal Appeal

Kadak Chai;  A Delightful Spiced Tea From India

Ninaava; A Marathi Dessert From A Local Community Of Maharashtra

Potatoes Varieties You Should Learn About

Tropical Pineapple Sorbet Recipe To Beat The Heat

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

A simple and a hearty comfort food that tastes so delicious. Nothing can beat having this humble khichuri along with a side dish and some papad. It is pure divine. I really miss the khichuri that is served as a bhog (prasad) during durga puja way back in india. I at times prepare it in my kitchen and relive the joyous moments.....country ..... Uae.

How to make Bengali Plain Khichuri Recipe

Bethica Das

Crawler

Bengali

<p>A simple and a hearty comfort food that tastes so delicious. Nothing can beat having this humble khichuri along with a side dish and some papad. It is pure divine. I really miss the khichuri that is served as a bhog (prasad) during durga puja way back in india. I at times prepare it in my kitchen and relive the joyous moments.....country ..... Uae.</p>

split moong dal

Rice

mustard oil

panch phoron

Cinnamon

green cardamoms

Cloves

bay leaves

grated ginger

Salt

turmeric powder

Ghee

coriander leaves and green chilies to garnish

 dry roast the moong dal till you get a nice aroma.  soak it along with the rice for 30 minutes.  heat oil in a pan and temper with panch phoron,  cinnamon,  cardamoms,  cloves and bay leaves. 

step 1

 saute for a few seconds.  then add the soaked & drained rice,  dal,  turmeric powder and salt.  fry for 2 minutes. 

step 2

Add 4-5 cups water and mix well.  cover and simmer on a low flame,  stirring at intervals.  halfway through add the ginger. 

step 3

 when the rice and the dal turns soft,  add the ghee and give it a mix.  garnish with coriander leaves and green chilies.  serve along with a side dish and papad. 

step 4

Better Butter