My mom loved experimenting with rice. Our diet being Keralites was predominantly rice but unlike other southern states of India, Malayalees dont experiment with rice. The max we do is biriyani and payasam( sweet dish. But living abroad mom picked up quite a few dishes from her Indian and foreign friends. We used to have variety rice week at home where we experimented with different varieties of rice. The one I did on my own the first time was cantonese rice. This kitchidi however was never tried by mom, she often stuck to her version of Rajasthani kitchidi which consisted of rice and lentils alone.
Infact I had no clue that this recipe I experimented was Bengali Kitchidi. I had a few veggies around that my hubby refused to eat and I loved mom's version of kitchidi so I combined both once for a dinner when I was lazy to go for a gravy. It's my hubby who told me this was bengali kitchidi and he had Bengali neighbours who fed him this frequently in the past. Ever since my first attempt this has become our favourite veg diet. It has lentils and veg and is low on spices. I have not added whole spices unlike the bengali Kitchidi, I stuck to cumin seeds in initial seasoning. I just don't get bored with this rice and love to have it anytime with yogurt and pickle. My hubby tried it twice but he says he doesnt get it the same way I do. I long for these when I am back to my institute and I know no place where I can get to have this. So till I make it again I thought I''ll post it here and enjoy the pics.
Ingredients for Bengali Kitchidi
Basmati rice( I use sona masoori too- 2 cups)
Masoor dal ( 1 cup)
Onion- 1
Dry red chillies- 2
Cauliflower- 1 small cut into florets
Potatoes- 2 cubed
Carrots- 2 cubed
Beans- a handful cut into strips
Ghee- 2 tbsp
Cumin seeds- 1 tsp
Salt
Turmeric powder- 1 tsp
Chilli powder- 1 tsp ( optional- avoid if you dont like it spicy)
Directions
Wash the rice a lentils. Set this aside. Chop the vegetables.
In a pressure cooker heat the ghee. Fry the cumin seeds and dry chillies when the ghee is hot.
Saute the chopped onions after the cumin splutters. Add turmeric and chilli powder after this and fry them a bit. Now add the vegetables followed by rice and lentils, finally salt. Mix well. Pour 3 cups of water.
See that the water stands above the vegetables and rice. Cover the cooker and cook it on slow fire upto two whistles from the cooker.
Serve hot with yogurt and pickle.
Labels: Bengali dishes, Breakfast, Lenten cuisine, rice
