Delicious UK - (08)August 2020

Bengalikhichdi
SERVES4.HANDS-ON TIME 30 MIN, PLUS
1 HOUR SOAKING

Ienjoyedthisstunning
pulse-and-ricedishatthehome
ofRanjana,whorunsBhaat,
a khichditakeawayinDelhi.
It’sfromhermenu.I lovethatit’s
a simpleone-potmealyetthe
flavoursareamazing.Allit
needs is a side of raita.

MAKE

AHEAD

Thefinishedkhichdicanbe
storedinanairtightboxin
thefridgefor2-3days.Heat
untilpipinghotbeforeserving.

KNOW-

HOW

Moong/mungdal/dhalare
skinned,splitmungbeans.
They’reeasytodigestand
takeonseasoningsandspiceswell.
Buyatlargesupermarkets,
theasiancookshop.co.uk or Asian
supermarkets.

• 130gmoongdhal


• 130gbasmatirice


• 1 tbspghee


• 1 cinnamonstick


• 4 greencardamom pods


• 6 cloves


• 2cmpiece fresh ginger,
  grated


• 1 tspsalt


• ½tspsugar


• 1 tspgroundturmeric


• ½tspchillipowder


• 2 tomatoes,roughlychopped


• 650ml boiling water

FORTHETADK A(TEMPERED SPICES)

• 1 tbspghee


• 2 greenchillies,thinlysliced


• 20gfreshcoriander leaves, finely
  chopped

1 Toastthedhalina drypanfor4-5
minutesuntilit startstochange
colour.Putit ina panwiththerice
andwashanddrain,changingthe
water2-3times.Drain,thensoak in
500mlfreshwaterfor1 hour.
2 Heata largepanandmelt1 tbsp
ghee.Addthecinnamon,cardamom
pods,clovesandginger,thencook
for a minute on a low heat. Add →

Bengali khichdi

eat well every day.