BENGALI KHICHURI [KHICHDI] [PART one]

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The bengali khichuri is a spicier version of the khichdi, had in the other states of India.As I said earlier it is had with various types of fries.But I remember at my mom's place we always loved to have it with kasha mangsho [dry mutton curry].[must give you the recipe for that someday]
There are two types of khichuri that we make ,with two different dals[lentils].Today i'll give you the version which we call the niraamish[ vegetarian] khichuri.This doesnot mean that we use non-veg.products in the other version.Its only that this one is made with muung dal and the other one is made with masoor dal, onion and garlic in it.I'll explain why this name difference, when I give you the recipe for the masoor dal khichuri.One thing I must mention here, is that both types taste delicious and everyone must try them out.

INGREDIENTS:
1. Yellow muung dal [without skin] 1 cup
[roast it in a kadhai to a golden colour]
2. Rice 1 cup
3. Crushed ginger 2 tbs.
4. Whole red chilli 2
5. Whole jeera 1 tbs
6. Turmeric powder 2 tsp
7. Tomatoes 2 [cut in big cubes]
8. Dhania /jeera powder 1 tbs
9. Green chillis 2
10. Fresh dhania leaves 1/4 cup [chopped finely]
11. Salt and sugar to taste
12. Pure ghee as per requirement
13. Roasted jeera powder 1 tbs
14. Bay leaves 2
15. Cauliflower 1 medium size [cut and separate each flowerette]
16. Green peas 1 cup.
17. Bengali garam masala 1 tbs[given in EMFBC]

METHOD:
Wash the roasted mung dal and rice together.
Drain out the water and keep aside.
In a thick bottom pan heat enough ghee.
When hot add the bay leaves,whole red chillies,jeera and ginger.
Stir till the aroma comes out.
Add the rice and dal.
Stir well.
Add turmeric powder,dhania/jeera powder and stir.
Add 1 lt. hot water and cover and cook.
When it starts to boil add salt and sugar to taste.
Cover and cook in low heat stirring occassionally.
When rice and dal are almost done add the tomatoes,cauliflower and peas.
Stir well , and again cover and cook in low heat.
When cauliflower is cooked and dal is fully soft add roasted jeera powder and green chillies.
Add some more ghee and garam masala for a good aroma.
Garnish with fresh dhania leaves.

PS: Serve with tomato chutney, different fries and fried or roasted papads.

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