Khichri: Bengali Risotto of Rice and Split Peas Bengali version of ancient dish Serves 4 Ingredients
(for the basic risotto) · 115g hulled and split mung beans (moong dhal), picked over and washed · 1
stick of cinnamon · 3 cardamom pods · 3 cloves · 2 bay leaves · 140g basmati rice washed and drained
· 200g potato cut into 1cm dice · 115g shelled peas fresh or frozen · 225g small cauliflower florets
· 1 tbsp vegetable oil · 4 tsp salt or to taste · 475ml boiling water
Ingredients (for the seasoning) · 3 tbsp vegetable oil · 1 tbsp cumin seeds · 1 bay leaf · 100g
onion peeled and finely chopped · 2.5cm piece of ginger peeled and grated to a pulp · 180g tomatoes
finely chopped · 1/2 tsp turmeric · 1/4 tsp cayenne pepper · 1/2 tsp garam masala
Ingredients (for the final garnish) · 5cm piece of fresh ginger peeled and cut into very fine rounds
· handful of fresh coriander/cilantro leaves · 2 fresh chillies cut into very fine rounds · 1 tbsp
garam masala · 2 lemons or limes cut into wedges
Method
Put the mung beans in a medium cast iron frying pan and set over medium heat. Stir and roast for
about 4 minutes until the beans turn golden red. Remove from the frying pan and wash in several
changes of water. Drain.
Put 1.5 litres water in a large saucepan (preferably non-stick) and bring to the boil. Add the dhal,
cinnamon, cardamom, cloves, bay leaves, rice, potato, peas, cauliflower and oil. Bring to the boil
again. Cover, lower the heat and simmer gently for 30 minutes.
Uncover, add the salt and boiling water. Mash the mixture coarsely as you stir to mix. Keep cooking
gently for a further 20-30 minutes, stirring and mashing periodically. Do not allow the grain and
vegetable mixture to catch at the bottom. You should end up with a thick porridge-like consistency.
Remove from the heat when done and keep covered.
To prepare the seasoning, put the oil in a medium frying pan and set over medium-high heat. When hot
put in the cumin seeds and bay leaf. As soon as the bay leaf darkens a little bit – a matter of seconds-
put in the onion. Stir and sauté until the onion turns brown at the edges. Add the ginger and stir
for about 30 seconds. Put in the tomato, turmeric, cayenne pepper and 4 tables spoons water. Bring
to a simmer. Turn the heat to medium and cook, uncovered for 2-3 minutes until the tomato pieces
have softened. Empty the contents of the frying pan into the pan with the risotto. Add the garam
masala and stir to mix. Reheat gently over a low flame, stirring as you do.
To serve, ladle a portion of the risotto into each soup plate. Sprinkle a few shreds of ginger, a
few slices of chilli, a few coriander leaves, a generous pinch of garam masala and some squirts of
lemon juice over the top. Serve immediately.