Zainab Khanam
– 1 cup basmati rice – ½ cup roasted moong dal – 1 tablespoon desi ghee – 1-inch ginger, grated – 1 tablespoon sugar – Salt to taste – Water (as required) – Optional: peas, potatoes, tomatoes, or any vegetables of your choice
Rinse the rice and moong dal thoroughly. Soak them for 10-15 minutes before cooking.
In a pan, heat desi ghee. Add grated ginger and sauté for a minute until fragrant.
Add the soaked rice and moong dal to the pan. Stir well and pour in water (about 3 cups) for a soft, porridge-like consistency.
Stir in a tablespoon of sugar and salt to taste. Cook on a low flame until the rice and dal are soft and the flavors meld together.
For extra flavor and texture, add peas, potatoes, tomatoes, or your favorite vegetables to the khichuri.
Serve the khichuri hot with crispy vegetable fritters (bhajas), sweet tomato chutney, or fried Hilsa fish for an authentic Bengali experience.