KHICHURI..... BEGUN BHAJA O ALOO BHAJA

Kichuri / Khichdi / Rice and Lentil Hotchpotch is the ultimate comfort food for us. There are different ways of preparing it! At times it is made without any veggies and served alongside some fries and a mixed vegetable dish. It is  made with a variety of vegetables too. Either way it is extremely healthy. Avoiding the chilli part, we prepare it as a main meal for smaller kids too. One gets the necessary nutrition  from one single dish, cooked  quickly and is hassle free.

We prepare it with a fragrant variety of rice called Gobinda Bhog, which is not easily available outside of West Bengal. But you have Bangladeshi stores in almost all of the countries. There you get 'Chinigura or Kalijeera chal' which is nearly the same variety. Alternatively, you can use Basmati rice. The lentil Bengalis use for this recipe is Skinless Yellow Moong in general.  At times, we prepare it with masoor dal  / red lentils too. In that case we use onions.

Since our childhood whenever it rained in the evening, we knew the dinner menu will be khichuri / rice & lentil hotchpotch today with eggplant and potato fries accompanied by tomato chutney. Super lucky we were if there had some Illish (Hilsa) fish in mummy's store, then we would get heavenly tasted deep fried illish / Hilsa fish pieces. Our mother's pantry was a pandora box actually. Now you all tell me which food loving kid would concentrate on studies when it's raining outside and lovely smell from the kitchen makes you hungry all of a sudden. It's better to pen down a poem and wait for the magical words.....' Your dinner is ready'.

Yesterday, I wished to bring into life those childhood memories, tell our son about our life that was simple and we were happy with simple things in life and life necessarily need not revolve around an iPad 24/7. I was late yesterday, had to skip cooking the tomato chutney. We can agree on a conclusion that Khichuri, Rain and Bengalis have a close knit connection or bond, whatever.

INGREDIENTS :( for Khichuri )

Rice (Gobindo Bhog or Chinigura or Basmati) : 1 coffee cup
Lentil (yellow moong dal) : 1 coffee cup
Ginger Paste : 2 tbsp
Salt : As per taste
Turmeric Powder : 1 tsp

Cumin Powder : 1 tsp
Cumin Seeds : 4 pinches.
Dry Red Chillies : 2
Green Chillies : 2
Bay leaf : 1
Mustard Oil (Any other variety will do) : 2 tablespoon.
Sugar : 2 tsp

A garnish of ghee or butter is a must for us to have it!

INGREDIENTS : ( for the Fries )

Eggplant : 1 medium
Potato : 2 big
Turmeric Powder : 1/2 tsp
Salt : As per requirement
Oil : 4-5 tbsp
Rice flour : 2 tsp for dusting 

Sugar : 1 tsp

 SERVES 4

PROCEDURE :

For the Khichuri / rice & lentil hotchpotch, take the rice and the lentils in separate bowls. Wash the rice a couple of times and soak. Heat the wok and dry roast the lentils. When cool, wash it, add enough of water and cover cook at low heat until half boiled.

Add the washed rice and more of water and let cook covered at low heat! Keep checking every few minutes, add water if required! 

When the rice & lentils are almost done, add the washed & slitted green chillies, the sugar & the salt and the turmeric powder. Give a stir, cover and cook at low heat for another 7-8 minutes! Once done switch off.

Heat the oil in a pan. Temper with a bay leaf, cumin seeds and dry red chillies. Add the ginger paste, 1/2tsp turmeric, 1tsp cumin powder and salt. Keep stirring at low heat until it's nicely fried yet not burnt. Pour on the rice and lentil mixture. Stir to mix very well. Switch on the gas, keep stirring for another 2 minutes. Switch off, it's done.

For the potato fries / Aloo Bhaja, cut the potatoes into round thick slices. the eggplants into half moon sizes as shown in the picture. Wash and marinate with the sugar, salt and turmeric as much as required. Keep aside covered.

Not put the wok on the gas burner. Heat the oil. Fry the potatoes and  keep frying until both the sides are brown. Take out once done.

For the Begun Bhaja / eggplant fries, cut the eggplants as you wish, the pieces have to be thick. Wash and marinate with the sugar, salt and turmeric as much as required. Keep aside covered for 10 minutes.

Fry the eggplants in batches after dusting with some rice flour. This helps them to stay crispy for sometime. 

I would ask you to fry the potatoes first because after frying the eggplants, the oil turns black, unlikely to be reused.

Serve the Khichuri along with the fries, accompanied by sweet tomato chutney or a little of pickle. You can pamper yourself more with an omelette or fried fish, preferably Illish. ENJOY!