Khichudi Bhaat

This is a simple dish I learned from my mother-in-law. She grew up in Kharagpur, West Bengal and has an avid interest in cooking, especially Bengali cuisine. Thsi is a variant, using Nutrela chunks.

You will need:

Rice: 1 cup
Moong/Tuvar/Chana dal: 1/2 cup
Ghee: 2 tsps
Haldi: 1/2 tsp
Red chillies: 3-4
Jeera: 1/6th
Ginger: little bit, diced
Salt: to taste
Nutrela chunks: 10-15 pieces
Bay leaves: 1-2

Method

Soak the rice and dal together in a vessel and put in the pressure cooker. Add the nutrela chunks to the vessel. Pressure cook for 7-8 minutes or 5-6 whistles. The rice should be slightly more than cooked.
Grind the jeera, red chillies, and ginger in the mixie and keep separately. Now, place a kadai on the stove, add 2-3 tsps of oil. Add the ground masala once the oil is hot. Saute the masala a bit and then, add the cooked rice-dal mixture. Mix it well for a few seconds. Now, add water to make the mixture of pourable consistency.

Now, add haldi and salt. You can add ghee at this point or later. Keep stirring the mixture well till the rice and dal become indistinguishable. Ensure the masala gets mixed properly. Remove the vessel from the stove and serve hot. You can have it with curd or fryums.
 

Recipe in Bengali: