Rice – 100 grams
Yellow Split Moong Daal – 100 grams
Cumin seeds – 1/4 teaspoon
Whole Red chili – 1 piece
Asafoetida – 1/4 teaspoon
Turmeric powder – 1/2 teaspoon
Red chili powder – 1/4 teaspoon
Ginger – 1 inch (Julian or paste)
Mustard oil – 3 teaspoon
Salt – to taste
Water – 1 and half glass
Soak the Rice and Daal dry mixture in water for at least 20 minutes before cooking.
Take a cooker and add oil. Temper with asafoetida,cumin seeds ,Whole Red chili and ginger Julian.
To this add rice and daal soaked mixture, turmeric powder,red chili powder,salt and cook it dry for 2-3 minutes till aroma of the cooked daal comes out from the cooker.
Add water and mix the ingredients properly.
Let it come to boil after some time.
Check the salt and lock the lid of the cooker.
Wait for 1-2 whistles and khichdi is done.
Bengali Khichdi is served with Begun bhaja or Aloo bhaja.
I will give out recipes of those soon.