This one is easy to make. Light on oil and spices. High on taste. And if you add some vegetables, it becomes a complete one-pot meal. This can be served with fritters. If you are a non-vegetarian, you can serve this with fried fish or omlette or fried boiled-egg (boil eggs, poke with fork, coat with salt, turmeric and chilli powders, fry)
- Gobindabhog Chaal
- moong daal
- cumin seeds
- dried red chilli
- turmeric powder
- cumin powder and green chillies
- For 200 gms of Gobondabhog Chaal, take 150 gms of moong daal.
- Wash the rice and daal.
- In a deep bottomed pan or in pressure cooker, add oil (just enough for tempering).
- Add bayleaves, cumin seeds and a dried red chilli.
- Let them cook for a minute.
- Add the daal. Fry for a while.
- Add the rice, fry again.
- Add one tomato (chopped), turmeric powder, cumin powder and green chillies.
- Cook well stirring vigorously.
- Add enough water to cook and for desired consistency. Cook. Oh, and don’t forget salt.
- When done, set it for a while before serving piping hot.
Note – Now for the extras. You can add chopped potatoes, cauliflowers, and of course some green peas. The former two add after the rice and cook as mentioned above. As for green peas, add them when the khichuri is half done.