Wednesday 6 January 2010

winter comfort Bengali khichdi

When we came back in from the snowy walk with the dog today, I knew I needed something warm and carb-filled and comforting but quick for lunch, so I decided on yellow Bengali khichdi.
Khichdi is a mix of rice and lentils, and the English Kedgeree is said to derive from the dish.
I fried 3 quartered small potatoes (unpeeled), 1 quartered onion, 3 slices of ginger, a cup of rice, a handful of moong daal (lentils), half a teaspoon of turmeric, and some salt - in a pressure cooker.
Then I added 2 and a half cups of Quick Cup water, and covered, brought to the pressure, and cooked for 15 minutes.
Serve with a fried egg. Eat the white first, and when you get to the yolk, smash it into the last few spoonsful of rice, and sssssssavourrrrrrr!

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