Niramish Kichuri with Alu Pulkopir Bhaja- Bengali Combo Meal
Niramish Kichuri is a Bengali staple with rice and lentils cooked in a satvik (no onion no garlic) base with vegetables. Served for lunch or brunch with a veggie side.
Equipment
- Pots and Pans
Ingredients
What you need to make Kichuri
- 1/4 Spilt yellow dal Moong dal
- 2/3 cup govindabhog sub with basmati rice
- 1/2 cup Mixed Veggies I used 1 carrot, 6-8 french beans and a handful of fresh green peas
- 1 Tomato I didn’t add
- 1 tsp Oil
- 1/3 tsp Cumin powder
- 1 TBSP Ghee skip for vegan , I didn’t add
- 1 inch Ginger cut into juliennes
- 1 tsp cumin seeds
- 2 broken red chillies
- 1 Bay leaf
- 1 tsp Salt or to taste
- 1/8 Turmeric
What you need to make Alu Pulkopir Bhaja
- 1/2 cup Cauliflower florets medium
- 1 potato medium, peeled and cubed
- 1 tsp Oil
- 1/2 tsp Panchphoron Bengali spice mix
- 1/2 Onion sliced thin - optional
- 1/2 tsp Salt
- 1/8 Turmeric
Instructions
How to make Niramish Kichuri
- Soak the rice and dal separately for 20-30 mins . In a pan, add the soaked dal along with water, turmeric, veggies , ginger and 2 cups of water and let it.
- Cook till the veggies are 80% done and the dal is cooked fully. Don’t add any salt while the dal is cooking, it will slow down the process (a pressure cooker is NOT recommended for this dish).
- Meanwhile par boil the rice with a pinch of salt till 80% done
- While the dal has cooked, add the parboiled basmati rice and a little more water 1/4 cup and let the rice and dal cook fully.
- In a tempering pan, add the ghee and oil. Splitter cumin seeds, split red chillies and bay leaf, switch off and add cumin powder along with a tsp of water so the spices don’t burn.
- Add this tempering to the khichdi along with salt now to taste, mix well. Serve hot with papad or any fry sauté. I served it with Alu phulkopir bhaja
How to make Aloo - Pulkopir Bhaja
- Par boil potato and cauliflower separately with little water and a pinch of salt and turmeric (I microwaved them for 4 mins each).
- You may also deep fry the veggies till crisp and drain and use (as is done the traditional way)
- In a pan, add oil and temper with 1 slit green chilli and panchphoron. Sauté the onions till slightly translucent.
- Add the par boiled veggies, salt & sprinkle 2-3 tsp of water.
- Cook covered till veggies are soft. Serve with Luchi (Bengali puffed breads) or any bhaat and Kichuri
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