Indian rice n lentil risotto or khichri

Indian vegan risotto with rice, lentils, veggies and some simple flavoring from cumin seeds and coriander seeds. Perfect comfort food for people from Calcutta. This recipe is cost-effective, has simple single pot cooking method, can include all your favortite veggies and is delicious. It is enjoyed with vegetable tempura and fried potatoes after being offered to God in every Calcutta ceremony.

Par boiled or Jasmine rice (1 cup)
Yellow lentil or Moong Dal (1 cup)
Chopped vegetables of choice (1 cup)
Ginger (1 inch by 1 inch)
Tomato (1 large)
Potatoes (2-3 halved)
Green chillies (4-5 pcs optional)
Bayleaf (2 pcs)
Whole Cumin seeds (1 tb spn)
Cumin Powder (1 tbl spn)
Coriander or cilantro seed Powder (2 tbl spn)
Garam Masala Powder or curry powder (1 tspn)
Ghee or clarified butter (1 tbl spn)
Turmeric Powder (1 tspn)
Red Chilli Powder (1 tbl spn or to taste)
Sugar (3-4 tspn)
Salt (to taste)
Mustard or White oil

View the full recipe at Smi’s Bengali Recipes →