In Bengali kitchens khichdi is mostly prepared in rainy days or for any special purposes. This vegetable dish is always a great option to change your taste.

Ingredients:
Rice- 1 cup
Mung dal (yellow lentil)- ½ cup
Bay leaves- 3-4
Red chilli (dried)- 3-4
Garam masala (whole)- green cardamom (4-5), cinnamon (1), long (4-5)
Turmeric powder- 1 tbsp
Asafoetida/hing- A pinch of
Oil- 3-4 tbsp
Salt –As per taste
Sugar- According to taste
Coriander leas- To garnish (optional)
Direction:
Wash the rice well & keep it aside.
Clean the dal, fry for few minutes in a dry frying pan.
Transfer from the pan & place it separately.
Take a Chinese wok or kadai & heat oil on medium temperature.
Add the bay leaves along with dried chilli, garam masala & asafoetida.
Now add the rice & fry them for a few minutes.
Pour the fried dal & stir.
Now add the turmeric powder & stir well to mix all the ingredients thoroughly.
Add salt & sugar according to taste.
Now add almost 3 cups of water & let it cook until the water evaporates & you get the desired thickness.
You can cook it in a pressure cooker instead of a kadai. In that case allow it for 3-4 whistles.
Remove from the heat & garnish with chopped coriander leaves.
Serve hot with papadam or omelet or fried eggplant.
You can add small pieces of cauliflower & green peas to enhance the flavour.