This is my mother's recipe. This is the proper way of making Khichudi for Pujo.
Ingredients:
1/2 cup rice
1/2 cup mooger daal
Whole gorom moshla (2 sticks cinnamon, 2 cardamom, 2 cloves)
1-2 Tej pata (Bay leaves)
2-3 green chillies chopped
1 small tomato, chopped (about 1/4-1/3 cup)
1/2 inch ginger chopped fine or turned into a paste
2 tbsp ghee
1 cup water
Salt to taste
Important Note on Bengali tradition: There is NO Haldi or red chilli in this recipe. Niramish khabarey holud porey na. There is no Haldi in 'Niramish' food.
Steps:
1. Dry roast the moog daal on low-medium heat. The daal must change colour to a light brown. Set aside.
2. Wash the rice. Set aside.
3. In a medium pot, warm the ghee on medium heat. When it's hot, add gorom moshla, tej pata. Cook till aromatic or just starts to brown slightly.
4. Add green chillies and ginger. Fry lightly till ginger is lightly cooked.
5. Add the chopped tomatoes and cook for 3 minutes.
6. Add rice, moog daal, 1 cup of water. Add salt to taste. Cover and cook till rice and daal are cooked.
Serve with Begun Bhaja.
Holy Awesomeness.
