Bengali Style Khichuri

To prepare Bengali Style Khichuri, start by washing and soaking 250 g of Gobindobhog rice. Wash 200 g of Masoor dal and 150 g of Moong dal separately. In a pressure cooker, heat 2 tbsp of mustard oil and add 1 tsp of cumin seeds and 2 dried red chillies. Sauté until fragrant, then add the washed dal, salt, and turmeric, cooking until the dal turns golden brown. Next, add the soaked rice along with twice the amount of water and a little sugar. Cook until you hear two whistles, then serve hot with ghee.

Yes, Bengali Style Khichuri is suitable for both vegetarian and vegan diets. It is made primarily with rice and lentils, which are plant-based ingredients. To keep it vegan, simply omit the ghee when serving or use a vegan alternative.

If you can't find Gobindobhog rice, you can substitute it with other short-grain rice varieties like Basmati or Jasmine rice. However, keep in mind that the texture and flavor may vary slightly. For a healthier option, you could also use brown rice, but adjust the cooking time accordingly as it requires more water and a longer cooking time.

To store leftover Bengali Style Khichuri, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to prevent it from drying out and heat it on the stove or in the microwave until warmed through.

Bengali Style Khichuri pairs wonderfully with a variety of accompaniments. Traditional pairings include fried eggplant, potato fritters, or a side of pickles. You can also serve it with a simple salad or yogurt to balance the flavors. For a more indulgent experience, serve it alongside fried fish or chicken.