Bengali Style Khichuri Aar Labra Recipe-Khichdi And Mixed Vegetables
A vegetarian Bengali Recipes recipe with govind bhog rice, yellow moong dal (split), cauliflower (gobi) - cut to florets. Ready in 1h 25m, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
28 steps- 1
To begin making Bengali Style Khichuri Aar Labra Recipe-Khichdi And Mixed Vegetables, in a kadai, dry roast moong dal till it gives out a fragrant nutty aroma and takes on a tinge of light brown colour
yellow moong dal (split)(200 grams) - 2
Once fragrant, remove from flame, rinse the dal in water and keep aside
- 3
Now to make Bhaja masala, add the dry red chillies, cumin seeds and tej patta and roast on a very low heat till fragrant
dry red chillies(2)methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1/4 teaspoon)mustard seeds(1/4 teaspoon)fennel seeds (saunf)(1/4 teaspoon)green chillies - slit(3)teaspoons bhaja masala(2)methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1/4 teaspoon)mustard seeds(1/4 teaspoon)fennel seeds (saunf)(1/4 teaspoon)dry red chillies(2)green chillies - slit(2)teaspoons bhaja masala(2)dry red chillies(3)cumin seeds (jeera)(1/4) - 4
Once done, put the roasted contents on a plate to cool a bit before dry grinding
- 5
Once the spices for bhaja masala is cooled, take them in a mixer and grind them to a fine powder
teaspoons turmeric powder (haldi)(2)teaspoons bhaja masala(2)teaspoons coriander powder (dhania)(2)teaspoons bhaja masala(2) - 6
This bhaja masala can stay good for at least 2 weeks
teaspoons bhaja masala(2)teaspoons bhaja masala(2) - 7
This needs to be stored in a clean and dry airtight container
- 8
For KhichuriHeat a bit of oil in the same kadai, put in the cauliflower florets and potatoes sprinkling a bit of water if required, on a medium low flame till they are done and cooked al dente, remove it from fire and keep it aside
cauliflower (gobi) - cut to florets(1)potatoes (aloo) - chopped to bite size(11)potato (aloo) - chopped to bite size(1)sweet potato - chopped to bite size(1)mustard oil - to cook - 9
Heat a bit of oil in the kadai, once the oil is hot, add the red chillies
dry red chillies(2)green chillies - slit(3)dry red chillies(2)green chillies - slit(2)dry red chillies(3) - 10
Add seeds of fenugreek, mustard, cumin, fennel and kalonji
methi seeds (fenugreek seeds)(1/4 teaspoon)kalonji (onion nigella seeds)(1/4 teaspoon)cumin seeds (jeera)(1/4 teaspoon)mustard seeds(1/4 teaspoon)fennel seeds (saunf)(1/4 teaspoon)teaspoons mustard oil(2)methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1/4 teaspoon)kalonji (onion nigella seeds)(1/4 teaspoon)mustard seeds(1/4 teaspoon)fennel seeds (saunf)(1/4 teaspoon)mustard oil - to cookcumin seeds (jeera)(1/4) - 11
When they splutter, add the green chillies and ginger paste, saute for a minute or two
green peas (matar)(1/2 cup)dry red chillies(2)ginger - grated(1 tablespoon)green chillies - slit(3)dry red chillies(2)teaspoons ginger - grated(3)green chillies - slit(2)dry red chillies(3) - 12
Now add the roasted moong dal and rice, turmeric powder and saute for a further couple of minutes
govind bhog rice(150 grams)yellow moong dal (split)(200 grams)teaspoons turmeric powder (haldi)(2)teaspoons coriander powder (dhania)(2) - 13
Add 3-4 cups of warm water, the water level should be about 2 inches above the rice and dal, bring to a gentle simmer
govind bhog rice(150 grams) - 14
Continue cooking till the rice and dal are about 60% done
govind bhog rice(150 grams)mustard oil - to cook - 15
Now, add the peas, fried cauliflower and potatoes
cauliflower (gobi) - cut to florets(1)potatoes (aloo) - chopped to bite size(11)green peas (matar)(1/2 cup)potato (aloo) - chopped to bite size(1)sweet potato - chopped to bite size(1) - 16
Sprinkle in the salt, cover and cook over a low flame, stirring occasionally, till the rice and dal are completely cooked
govind bhog rice(150 grams)salt - to tastemustard oil - to cooksalt - to taste - 17
Add a little warm water if it's getting a bit too dry
- 18
Adjust the salt and sugar, add a dollop of ghee and finish with a generous sprinkle of bhaja masala
teaspoons bhaja masala(2)ghee(1 tablespoon)salt - to tastesugar - (or adjust to taste)(1/2 teaspoon)teaspoons bhaja masala(2)salt - to tastesugar - to taste - 19
Serve hot with labra
- 20
For LabraHeat the mustard oil in a pan, when smoking hot, temper with dry red chillies
dry red chillies(2)mustard seeds(1/4 teaspoon)green chillies - slit(3)teaspoons mustard oil(2)mustard seeds(1/4 teaspoon)dry red chillies(2)green chillies - slit(2)mustard oil - to cookdry red chillies(3) - 21
Add seeds of fenugreek, mustard, cumin, fennel and kalonji
methi seeds (fenugreek seeds)(1/4 teaspoon)kalonji (onion nigella seeds)(1/4 teaspoon)cumin seeds (jeera)(1/4 teaspoon)mustard seeds(1/4 teaspoon)fennel seeds (saunf)(1/4 teaspoon)teaspoons mustard oil(2)methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1/4 teaspoon)kalonji (onion nigella seeds)(1/4 teaspoon)mustard seeds(1/4 teaspoon)fennel seeds (saunf)(1/4 teaspoon)mustard oil - to cookcumin seeds (jeera)(1/4) - 22
Stir a bit
- 23
When the spices start spluttering, add all the vegetables (radish, potato, pumpkin,drumstick, brinjal and broad beans, except the spinach) and saute for a while till veggies are coated well with spices
potato (aloo) - chopped to bite size(1)small brinjal (baingan / eggplant) - chopped to bite size(1)sweet potato - chopped to bite size(1)white broad beans - halved(100 gram)drumstick - chopped to bite size(2)spinach leaves (palak) - big bunch - 24
Now add the ginger paste, coriander powder, green chillies, a little salt and sugar, continue cooking over a low flame, till the vegetables become tender
green peas (matar)(1/2 cup)dry red chillies(2)ginger - grated(1 tablespoon)green chillies - slit(3)teaspoons turmeric powder (haldi)(2)salt - to tastesugar - (or adjust to taste)(1/2 teaspoon)dry red chillies(2)teaspoons ginger - grated(3)teaspoons coriander powder (dhania)(2)green chillies - slit(2)mustard oil - to cooksalt - to tastesugar - to tastedry red chillies(3) - 25
Now add the spinach, cover and cook over a medium flame, the spinach shall release quite some water
spinach leaves (palak) - big bunchmustard oil - to cook - 26
Continue to cook till the moisture rendered from spinach starts to dry up, the vegetables become soft and almost mashed into each other
spinach leaves (palak) - big bunchmustard oil - to cook - 27
Adjust the seasonings, finish with a generous sprinkle of bhaja masala and serve hot
teaspoons bhaja masala(2)sugar - (or adjust to taste)(1/2 teaspoon)teaspoons bhaja masala(2) - 28
Serve Bengali Style Khichuri Aar Labra Recipe-Khichdi And Mixed Vegetables alone for a weeknight dinner along with Papaya Orange Pomegranate Salad Recipe With Roasted Peanuts and Masala Chaas Recipe
teaspoons bhaja masala(2)teaspoons bhaja masala(2)
Rate this recipe
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Bengali Style Khichuri Aar Labra Recipe-Khichdi And Mixed Vegetables
A vegetarian Bengali Recipes recipe with govind bhog rice, yellow moong dal (split), cauliflower (gobi) - cut to florets. Ready in 1h 25m, serves 4.
Curated byAnanya Chatterjee🇮🇳
Estimated Nutrition Highlights
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Directions
28 steps- 1
To begin making Bengali Style Khichuri Aar Labra Recipe-Khichdi And Mixed Vegetables, in a kadai, dry roast moong dal till it gives out a fragrant nutty aroma and takes on a tinge of light brown colour
yellow moong dal (split)(200 grams) - 2
Once fragrant, remove from flame, rinse the dal in water and keep aside
- 3
Now to make Bhaja masala, add the dry red chillies, cumin seeds and tej patta and roast on a very low heat till fragrant
dry red chillies(2)methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1/4 teaspoon)mustard seeds(1/4 teaspoon)fennel seeds (saunf)(1/4 teaspoon)green chillies - slit(3)teaspoons bhaja masala(2)methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1/4 teaspoon)mustard seeds(1/4 teaspoon)fennel seeds (saunf)(1/4 teaspoon)dry red chillies(2)green chillies - slit(2)teaspoons bhaja masala(2)dry red chillies(3)cumin seeds (jeera)(1/4) - 4
Once done, put the roasted contents on a plate to cool a bit before dry grinding
- 5
Once the spices for bhaja masala is cooled, take them in a mixer and grind them to a fine powder
teaspoons turmeric powder (haldi)(2)teaspoons bhaja masala(2)teaspoons coriander powder (dhania)(2)teaspoons bhaja masala(2) - 6
This bhaja masala can stay good for at least 2 weeks
teaspoons bhaja masala(2)teaspoons bhaja masala(2) - 7
This needs to be stored in a clean and dry airtight container
- 8
For KhichuriHeat a bit of oil in the same kadai, put in the cauliflower florets and potatoes sprinkling a bit of water if required, on a medium low flame till they are done and cooked al dente, remove it from fire and keep it aside
cauliflower (gobi) - cut to florets(1)potatoes (aloo) - chopped to bite size(11)potato (aloo) - chopped to bite size(1)sweet potato - chopped to bite size(1)mustard oil - to cook - 9
Heat a bit of oil in the kadai, once the oil is hot, add the red chillies
dry red chillies(2)green chillies - slit(3)dry red chillies(2)green chillies - slit(2)dry red chillies(3) - 10
Add seeds of fenugreek, mustard, cumin, fennel and kalonji
methi seeds (fenugreek seeds)(1/4 teaspoon)kalonji (onion nigella seeds)(1/4 teaspoon)cumin seeds (jeera)(1/4 teaspoon)mustard seeds(1/4 teaspoon)fennel seeds (saunf)(1/4 teaspoon)teaspoons mustard oil(2)methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1/4 teaspoon)kalonji (onion nigella seeds)(1/4 teaspoon)mustard seeds(1/4 teaspoon)fennel seeds (saunf)(1/4 teaspoon)mustard oil - to cookcumin seeds (jeera)(1/4) - 11
When they splutter, add the green chillies and ginger paste, saute for a minute or two
green peas (matar)(1/2 cup)dry red chillies(2)ginger - grated(1 tablespoon)green chillies - slit(3)dry red chillies(2)teaspoons ginger - grated(3)green chillies - slit(2)dry red chillies(3) - 12
Now add the roasted moong dal and rice, turmeric powder and saute for a further couple of minutes
govind bhog rice(150 grams)yellow moong dal (split)(200 grams)teaspoons turmeric powder (haldi)(2)teaspoons coriander powder (dhania)(2) - 13
Add 3-4 cups of warm water, the water level should be about 2 inches above the rice and dal, bring to a gentle simmer
govind bhog rice(150 grams) - 14
Continue cooking till the rice and dal are about 60% done
govind bhog rice(150 grams)mustard oil - to cook - 15
Now, add the peas, fried cauliflower and potatoes
cauliflower (gobi) - cut to florets(1)potatoes (aloo) - chopped to bite size(11)green peas (matar)(1/2 cup)potato (aloo) - chopped to bite size(1)sweet potato - chopped to bite size(1) - 16
Sprinkle in the salt, cover and cook over a low flame, stirring occasionally, till the rice and dal are completely cooked
govind bhog rice(150 grams)salt - to tastemustard oil - to cooksalt - to taste - 17
Add a little warm water if it's getting a bit too dry
- 18
Adjust the salt and sugar, add a dollop of ghee and finish with a generous sprinkle of bhaja masala
teaspoons bhaja masala(2)ghee(1 tablespoon)salt - to tastesugar - (or adjust to taste)(1/2 teaspoon)teaspoons bhaja masala(2)salt - to tastesugar - to taste - 19
Serve hot with labra
- 20
For LabraHeat the mustard oil in a pan, when smoking hot, temper with dry red chillies
dry red chillies(2)mustard seeds(1/4 teaspoon)green chillies - slit(3)teaspoons mustard oil(2)mustard seeds(1/4 teaspoon)dry red chillies(2)green chillies - slit(2)mustard oil - to cookdry red chillies(3) - 21
Add seeds of fenugreek, mustard, cumin, fennel and kalonji
methi seeds (fenugreek seeds)(1/4 teaspoon)kalonji (onion nigella seeds)(1/4 teaspoon)cumin seeds (jeera)(1/4 teaspoon)mustard seeds(1/4 teaspoon)fennel seeds (saunf)(1/4 teaspoon)teaspoons mustard oil(2)methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1/4 teaspoon)kalonji (onion nigella seeds)(1/4 teaspoon)mustard seeds(1/4 teaspoon)fennel seeds (saunf)(1/4 teaspoon)mustard oil - to cookcumin seeds (jeera)(1/4) - 22
Stir a bit
- 23
When the spices start spluttering, add all the vegetables (radish, potato, pumpkin,drumstick, brinjal and broad beans, except the spinach) and saute for a while till veggies are coated well with spices
potato (aloo) - chopped to bite size(1)small brinjal (baingan / eggplant) - chopped to bite size(1)sweet potato - chopped to bite size(1)white broad beans - halved(100 gram)drumstick - chopped to bite size(2)spinach leaves (palak) - big bunch - 24
Now add the ginger paste, coriander powder, green chillies, a little salt and sugar, continue cooking over a low flame, till the vegetables become tender
green peas (matar)(1/2 cup)dry red chillies(2)ginger - grated(1 tablespoon)green chillies - slit(3)teaspoons turmeric powder (haldi)(2)salt - to tastesugar - (or adjust to taste)(1/2 teaspoon)dry red chillies(2)teaspoons ginger - grated(3)teaspoons coriander powder (dhania)(2)green chillies - slit(2)mustard oil - to cooksalt - to tastesugar - to tastedry red chillies(3) - 25
Now add the spinach, cover and cook over a medium flame, the spinach shall release quite some water
spinach leaves (palak) - big bunchmustard oil - to cook - 26
Continue to cook till the moisture rendered from spinach starts to dry up, the vegetables become soft and almost mashed into each other
spinach leaves (palak) - big bunchmustard oil - to cook - 27
Adjust the seasonings, finish with a generous sprinkle of bhaja masala and serve hot
teaspoons bhaja masala(2)sugar - (or adjust to taste)(1/2 teaspoon)teaspoons bhaja masala(2) - 28
Serve Bengali Style Khichuri Aar Labra Recipe-Khichdi And Mixed Vegetables alone for a weeknight dinner along with Papaya Orange Pomegranate Salad Recipe With Roasted Peanuts and Masala Chaas Recipe
teaspoons bhaja masala(2)teaspoons bhaja masala(2)
Rate this recipe
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