Vegetarian Bengali Khichuri
25
- Prep Time20 min
- Total Time1 h
- Makes4 servings
Produced by Irene Ngo. Photography by Maya Visnyei. Food styling by Michael Elliott. Prop styling by Catherine Doherty. Makeup and hair by Sophie Hsin. Wardrobe by Space Vintage. Creative direction by Sun Ngo.
My mom would whip up a batch of this sticky yellow rice on grey, rainy days. Served in my home with thick chunks of curry beef, this meal is perfect when you’re in a rush but craving something satisfying. — Radiyah Chowdhury, Assistant Editor.
Ingredients
1 cup basmati rice
1/2 cup red lentils
1 large onion, thinly sliced
200 g cauliflower florets, about 2 cups
1 large yellow potato, peeled, cut into 1/2-in. cubes
1 small carrot, peeled, cut into 1/4-in. cubes
1/4 cup ghee or canola oil
1 clove of garlic, minced
1 tsp minced ginger
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp ground turmeric
1/2 tsp freshly ground black pepper
1/2 tsp chili flakes
4 cardamom pods, lightly crushed
2 bay leaves
1 stick cinnamon
1 1/2 tsp salt
1/3 cup frozen peas, thawed
Instructions
Wash and rinse rice and lentils in a pot until water runs clear. Add 4 cups water. Let stand for 15 min. Meanwhile, prep vegetables and measure out spices.
Add remaining ingredients (except peas) to pot and stir. Set over medium-high. Bring to a boil, then reduce heat to low. Simmer, covered, 20 min.
Turn off heat, then stir in peas. Let stand, covered, 15 min. Divide between bowls. Serve with egg omelette, curry or salad, if desired.
Nutrition (per serving)
Calories 460, Protein 13g, Carbohydrates 70g, Fat 15g, Fibre 8g, Sodium 893mg.
Get more of the Chatelaine team's favourite comfort-food recipes, from pierogies to braised ribs.
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