Chetna Makan's bengali khichdi - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Chetna Makan’ s bengali khichdi By You Magazine - June 14, 2020 I enjoyed this bengali khichdi at the home of Ranjana, who runs a takeaway business in Delhi called Bhaat. I love that it’s such a simple, one-pot meal – incredibly comforting – yet the flavours are truly amazing. All it needs is a side of raita. Image: Nassima Rothacker. Food styling: Sian Henley. Props styling: Morag Farquhar SERVES 4 130g moong dal (split mung beans, available from Sainsbury’s) 130g basmati rice 500ml water 1 tbsp ghee 1 cinnamon stick 4 green cardamom pods 6 cloves 2cm fresh ginger, grated 1 tsp salt ½ tsp sugar 1 tsp ground turmeric ½ tsp chilli powder 2 tomatoes, roughly chopped 650ml boiling water FOR THE TADKA 1 tbsp ghee 2 green chillies, thinly sliced 20g fresh coriander leaves, finely chopped 1. Toast the moong dal in a dry pan over a low heat for 4-5 minutes, until it starts to change colour. Put it into a pan with the rice and wash them together two or three times. Drain, then soak the dal and rice in the fresh water for an hour. 2. Heat a large pan and melt the ghee. Add the cinnamon, cardamoms, cloves and fresh ginger then cook for a minute on low heat. Add the salt, sugar, turmeric and chilli powder and cook for a few seconds, then stir in the tomatoes. 3. Drain the dal and rice and add them to the pan. Cook, stirring, on ahigh heat for 2 minutes. Pour in the boiling water, then cover and cook on a low heat for 15 minutes, until the dal and rice are soft and squishy. 4. To make the tadka, heat a small pan and melt the ghee. Add the green chillies and, after a few seconds of sizzling, add the coriander. Pour the mixture over the khichdi and serve warm. 4. This bengali khichdi can be stored in an airtight box in the fridge for 4-5 days. Heat thoroughly before serving. Now buy Chetna’ s brilliant book Our recipes are from Chetna’s Healthy Indian Vegetarian by Chetna Makan, which is published by Mitchell Beazley, price £20. To order a copy go to octopusbooks.co.uk RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved