Khichuri & Hilsa Fish Fry Serves for 4-5 people Ingredients • Rice – 1 cup • Moong dal / small yellow lentil – 1-1 ½ cup • Peas – 1/2 cup • Cauliflower – broken into big florets 8-10 pieces • Onion – 1 medium size chopped • Garlic – 2 cloves • Ginger – 1/2 inch chopped finely • Tej patta – 1 or 2 • Dry whole red pepper – 1 or 2 • Turmeric powder – 1 tsp • 1tsp of salt • Pinch of sugar • Ghee for flavoring (optional) – 1 tsp • Garam masala (optional) – 1 tsp • Oil – 2-4 tbsp Method n In a saucepan, slightly roast moong dal till golden brown. Remove from heat and clean under tap water. Repeat this for two to three times until you get a clear image of the dal soaked in water. This will help to cook it efficiently. Wash and rinse rice in the same manner. n Fill up to half a large heavy bottom pan with water, add dal and cook for 4-5 minutes. n Add turmeric powder along with salt and sugar. Then add rice and let it simmer for 10 to 12 minutes. n Meanwhile, heat oil in a frying pan. Fry the cauliflower florets till they are light brown. Remove the cauliflower from heat and add more oil to the pan. To this, add cumin seeds, tej patta, ginger and garlic, and whole red pepper. Fry for 1-2 minutes before adding onions, which should be fried till they are golden brown. n When the rice and lentil in the saucepan are evenly mixed, add the fried masala, cauliflowers and peas to the mixture and let it simmer for another 5-7 minutes. n If you feel there is not enough gravy in the khichuri you can add some water to it. Cover the khichuri and remove from heat. n Meanwhile clean the fish and marinade with turmeric powder and salt. Fry it till brown and crisp. Serve with hot khichuri. __
