Bengali Khichdi by the Bong Gastronomist

Add 40g Sona Masoori Rice and 60g Moong Dal Split - Yellow to a bowl with 500ml Hot Water for soaking. Meanwhile, add 2 tbsp Mustard Oil to The Upliance jar. The Upliance will heat it to a low heat for 30 seconds.

Add 5g peeled Ginger and 2 pieces cut Onion to The Upliance jar. The device will then chop the aromatics for 10 seconds. Sauté for 3 minutes at low heat with automatic stirring. Now, add 0.5 tsp Panch Phoran, 0.5 tsp Fennel Seeds, 0.25 tsp Hing, and 1 piece Dried Red Chilli. Sauté for 1 minute at medium heat. Then, add 0.25 tsp Turmeric, 0.5 tsp Kashmiri Mirch, 0.5 tsp Garam Masala, 0.5 tsp Coriander Powder, 0.75 tsp Sugar, 1.25 tsp Salt, and 2 pieces cut Tomato to The Upliance jar. Sauté for 5 minutes at low heat with automatic stirring.

Add 100g trimmed Cauliflower, 100g peeled Potato, the 100g Washed Dal and Rice, 1 piece Green Chilli, 1 tbsp Ghee, 50g washed Tomato, and 400ml Water to The Upliance jar. The Upliance will now cook the khichdi for approximately 60 minutes at low heat with automatic stirring until a soft and mushy texture is achieved.

The dish is ready. Garnish the cooked Khichdi with 1 tbsp Ghee and 4 stems minced Coriander Leaves. Serve hot with pickle and curd.