| Recipe Name:
Badshahi kichidi |
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| Category:
Indian Regional |
Sub Category:
Bengali |
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| Prep Time |
Cook Time |
Serves |
| 15 mins |
20 mins |
6 |
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Ingredients: |
| Rice (unpolished) |
|
200 g |
| Masoor dal |
|
200 g |
| Eggs |
|
3 nos |
| Oil |
|
4 tsp |
| Dried red chili |
|
2 pcs |
| Bay leaf |
|
2 pcs |
| Onion (chopped) |
|
2 pcs |
| Ginger & peppercorn paste |
|
2 tbsp |
| Turmeric powder |
|
1 tsp |
| Chili powder |
|
1 tsp |
| Tomato |
|
1 no |
| Sugar |
|
1½ tsp |
| Salt |
|
accord. to taste. |
| Water |
|
as required. |
| Garam masala |
|
2 tsp |
|
|
| |
Method: |
- Wash rice and lentil (dal) separately and keep aside to drain out the water. Heat oil in a container and add dried red chillies, bay leaves and cumin for frying. Add chopped onions and fry till it becomes golden brown. Add ginger and peppercorn paste to it. Cook well adding turmeric, chilli powder, tomato, sugar and salt. 2.Add rice and lentil and cook for some more time. Add water and cover the container with a lead and leave it to boil. 3.As the preparation gets boiled add the garam masala powder. Whip the eggs. Pour the whipped eggs slowly in small amount from above at the same time stirring the khichidi with a big spoon, so that it can spread evenly. Serve hot.
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