Khichuri (also known as khichri in the Indian subcontinent) is a dish essentially of rice and lentils. There are an infinite varieties of Khichuri.

This version is a basic version quite common in Bangladesh and is often eaten with fried eggplants or scrambled eggs.

Ingredients

• 1 cup Moong daal
• 1 cup Basmati or other long grain rice
• 2 tsp finely diced ginger
• 2 tsp salt
• 1/3 cup ghee
• 2 small bay leaves
• 1  inch cinnamon stick, broken into 2-3 pieces
• 4-5 cloves
• 1 cup Moong daal
• 1 cup Basmati or other long grain rice
• 2 tsp salt
• 2 tsp finely diced ginger
• 4 cups water

Steps

1. Bring the ghee to heat on a saucepan over medium high heat
2. Add in the bay leaves, cinnamon sticks, and cloves and lightly saute for a minute
3. Then add the rice, lentils, ginger, and salt, fry for about 5-10 minutes making sure the ghee coats all the rice and lentil
4. Add the water and bring to boil
5. Cover, turn down the heat to simmer, and cook for 23 minutes