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Vegetable Kichudi ( Bengali style kichudi with seasonal vegetables) Recipe

This recipe is one of my favourites among winter special delicacies. Bengali style kichudi is much different from the kichidis we get from rest of India as this is has a rich taste and texture along with extraordinary flavours. Such kichudi is definitely not meant for only those days when you fall sick. Bengalis sever kichudi as prasaad to Godesses Kali,Durga and Lakshmi as well so such kichudi is much more than what we get from rest of India. This particular recipe calls for fresh winter seasonal vegetables which make this kichudi taste out of the world.

  • Prep time:
  • 20minutes
  • cook time:
  • 40minutes
  • serves:
  • 5-6

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Vegetarian

Level : Moderate

Cuisine : Bengali

Course : NA

Tags

  • Veg
Ingredients

Ingredients For Vegetable Kichudi ( Bengali style kichudi with seasonal vegetables) Recipe

Methods
  • 1. First clean the Moong daal but dont wash it. In a kadai dry roast the moong daal till it turns golden. Meanwhile in a big handi add 1 lite of water and let it boil adding little of salt. Once the Moong daal is golden wash it with cold running water. Wash the masoor daal as well & add into the handi
  • 2. Add 2 slited green chillies, 1 diced onions into the handi. Add a little more of salt and let it slightly boil for 5-6mintues on medium flame. Meanwhile clean and wash the gobindobhog rice and add it to the handi along with both the daals.
  • 3. Meanwhile cut the all the vegetables into big dices except the green peas. In a separate kadai shallow fry the diced cauliflower florets with little salt and tumeric. Now add all the raw diced vegetables and shallow fried cauliflower florets into the handi. Add ginger paste and chopped tomatoes well
  • 4. Now let it cook on medium flame till everything gets a good boil and perfectly cooked. Make sure that nothing is overcooked. At this stage add sugar and tumeric and salt as well. Stir for while and then let it cook slowly on low flame.
  • 5. In a separate kadai let's prepare for the tempering. Add mustard oil and ghee. Let it heat. Add bay leaf, red dry chillies and panch photon. Then add chopped onions and let it crackle. Aa the entire tempering to the handi of kichudi.
  • 6. Add 1cup of hot water to the handi and stir it and let it cook for 2minutes more.
  • 7. Lastly add some more ghee to give a final finishing. Serve it steaming hot.

Products used in Recipe

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