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  • Bengali Kichidi

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    This document provides a recipe for Bengali Kichidi, a dish made from rice, lentils, potatoes, and vegetables. It includes instructions to soak the rice and lentils, sauté spices and onions, add the vegetables and lentils/rice, simmer covered until done, and serve hot topped with ghee and coriander. The ingredients are rice, masoor dal, channa dal, bay leaves, cardamom, cinnamon, cloves, cumin seeds, onions, potatoes, peas, carrots, ginger, garlic, green chilies, coriander, turmeric, garam masala, salt, and water.

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    This document provides a recipe for Bengali Kichidi, a dish made from rice, lentils, potatoes, and vegetables. It includes instructions to soak the rice and lentils, sauté spices and onions, add the vegetables and lentils/rice, simmer covered until done, and serve hot topped with ghee and coriander. The ingredients are rice, masoor dal, channa dal, bay leaves, cardamom, cinnamon, cloves, cumin seeds, onions, potatoes, peas, carrots, ginger, garlic, green chilies, coriander, turmeric, garam masala, salt, and water.

    Copyright:

    Attribution Non-Commercial (BY-NC)
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    23 Ansichten2 Seiten

    Bengali Kichidi

    Hochgeladen von

    G3B
    This document provides a recipe for Bengali Kichidi, a dish made from rice, lentils, potatoes, and vegetables. It includes instructions to soak the rice and lentils, sauté spices and onions, add the vegetables and lentils/rice, simmer covered until done, and serve hot topped with ghee and coriander. The ingredients are rice, masoor dal, channa dal, bay leaves, cardamom, cinnamon, cloves, cumin seeds, onions, potatoes, peas, carrots, ginger, garlic, green chilies, coriander, turmeric, garam masala, salt, and water.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Als DOC, PDF, TXT herunterladen oder online auf Scribd lesen
    Markieren Sie unangemessene Inhalte
    von 2

    Bengali Kichidi Ingredients 1 cup rice (washed and soaked 30 minutes) 1 cup masoor dal (washed and soaked

    30 minutes) 1 tbsp. channa dal (washed and soaked 30 minutes) 1 bay leaf 3 green cardamoms 1" stick cinnamon 3 cloves 1/ tsp. cumin seeds 10!1 tiny onions peeled or 1/ cup sliced onions 10!1 baby potatoes washed clean 1/ cup peas shelled 1 carrot diced 1 tsp. ginger grated 1 tsp. garlic grated 3!" green chillies finely chopped 1 tbsp. coriander finely chopped 1/ tsp. turmeric powder 1/ tsp. garam masala powder salt to taste # cups water " tbsp. ghee Method 1. $rain dals% rice in a colander and keep aside. . &ave this water for adding later. 3. &emicrush spices (cardamom% cinnamon% cloves) ". 'eat 3 tbsp. ghee in a large heavy skillet. #. (dd cumin seeds% bayleaf% crushed spices% splutter. ). (dd ginger% garlic% chillies% stirfry for a moment. *. (dd onion% potato (with skin)% sitrfry for minutes. +. (dd carrots% peas% turmeric% garam masala% salt. ,. (dd dals% rice and gently stirfry for 1 minute. 10. (dd water to make drained water # cups. 11. 'eat well and add to skillet. 1 . &tir% bring to a boil% cover and simmer till done. 13. -ice and dals should be done but not overdone. 1". .eggies will get soft and water should be absorbed. 1#. (dd more water if re/uired in between. 1). 0hen done% pour remaining ghee and sprinkle coriander. 1*. &erve piping hot with gravied veggies or kadhi

    Making time: "# minutes Makes: * servings Shelflife: 1est fresh

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