Couscous Khichdi
Between packing ‘n’ number of
bags /boxes/suitcases and shifting home, I did manage to do some cooking for
Eid. I made Kosha Mangsho (spicy Bengali Mutton Preparation) and chicken
meatball Pulao. However, as of now, I am too tired to write the recipes, watermark
the photos and upload them. Instead, I am posting the recipe for couscous
Khichdi that I made some time back. By
the way, if you use rice instead of couscous, then this khichdi will be called ‘patla khichuri’ as mentioned in my
earlier post on khichuri ( Bhoger Khichuri version 1) and also the rice version
of this one will be Bhoger Khichuri version 2. I will post the recipe for rice
version later. For now, it is couscous. After all these festivals and gluttony,
I think our tummy deserves a bit of rest.
Ingredients:
50gm
couscous
50gm
mung or masoor Dal (yellow or red lentil)
1-carrot,
diced
1-potato,
diced
½-cup
peas
6/7-floret
of broccoli (you can use cauliflower to have more authentic Bengali taste)
6/7-dices
of sweet pumpkin
1-teaspoon
of Panch Phoron
2-dry
red chili
2-Bay
leaves
1-teaspoon
turmeric
1-teaspoon
cumin seed powder
1-teaspoon
of ginger paste/powder
2-green
chili
Salt to
taste
1-tablespoon
oil
Method:
1. Wash
the lentils and keep aside
2. Heat
oil in a deep bottom pan
3. Add bay
leaves, red chili and panch phoron (mix of five seeds, very essential to Bengali
cooking)
4. When
the seeds start to sputter and you can smell the fried red chili, add hot water.
( Have your extractor fan on or be ready to sneeze for a while J)
5. Add lentil
in the hot water
6. Add salt.
Add the potatoes and carrots so that they get boiled along with the lentil
7. Method if using couscous:
let the lentils be 1/2 cooked. Add turmeric, cumin and ginger and cook
8. Then add other vegetables
9. Cook the lentil and vegetable until well done
10. When everything is cooked, just add couscous
to the pan and green chili and cover for 10 minutes. And it is ready. If you want
it runny, add little more hot water and cover for another couple of minuets
11. Serve
with raita, fried aubergine/potato/ pointed gourd etc. I eat with omelet and
mango achar
12. Method if using rice: wash
the rice and keep aside
13. Let
the lentil be 1/2 cooked. Add cumin,
turmeric and ginger and cook
14. Add
rest of the vegetable. You can also fry the broccoli or cauliflower or even all
the vegetable before adding for better taste. However, I did not fry.
15. Add the
rice and cook together until rice is well cooked as well as vegetables and
mixed well with lentil
16. Add green
chili and cook for another 5 mins for the smell of green chili
17. The consistency varies but usually this khichuri
is not very dry
18. Serve
as suggested above
About the Author
2 comments
this is an awesome idea. you are really innovative in your cooking and I realy like your blog
ReplyDeleteWe have just started eating couscous in place of rice. Lovely looking recipe, thanks, look forward to trying.
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