Sabur Khichuri the Bengali way

7:27 PM

Shubho Nababarsho to every one. Though Belated but like everyone else's they mean the best for you.

Big changes are taking place at home and with a fragile health am finding it difficult to cope up with the stress. but among all these chaos my recipes got published again on Ananda Bazar Patrika for their Nababarsho special issue on 14th April, 2018. Many have requested for the recipes as they were published in Bengali. Hopefully can update them one by one.

Today am sharing a simple recipe of Sabur Khichuri cooked with Lentils. It's not the Sabudana Khichdi (RECIPE Here) that is very popular as fasting food in Northern India. Though this also is prepared on Brat (fasting days) days in Bengal but it's like normal khichdi with lentils and veggies. I love this recipe for a quick meal options and especially during summer with some stir fries and roasted papads.

Though the recipe is very easy but preparing Sabudana is the most crucial part. All you need to do is wash them in several changes of water and then place them in a flat tray or bowl. pour water to cover them fully and let it soak for an hour. When it's ready it will swell up and will double up in size. Drain in a collander and sprinkle more water to moisten them till you are ready to cook.

Sabu'r Khichuri
(serves 4-5)

Sabudana: 11/3 cups
Moong Dal : 3/4 cup
Potato: 1 medium
Cauliflower: few florets
Carrot: 1 medium
Peas: handful
Raisins: 1 tbsp
Dry roasted Peanuts: handful
Ginger paste: 1 tsp
Cumin seeds: 1/2 tsp
Green chillies: 2
Dry red chilli: 2
Oil/ghee: 3 tbsp
Ghee: 1 tsp
Sugar: 1 tsp

Soak and prepare the sabudana as mentioned above.
Peel and chop the potatoes in small cubes.
Grate the carrot or you can cube them too. I grate so that the kids cannot pick them from the khichri.
Cut the cauliflowers in small florets. Wash and drain.

Dry roast the moong dal for 7-10 minutes on low flame till aromatic but not browned. Wash and cook with 1 cup of till soft but not mushy. I pressure cook with water and turmeric for one whistle and let the steam dissipate in itself. Keep aside.

Heat oil in a big pan and fry the potatoes and cauliflowers with salt till half cooked. Take out and keep aside.

In the same oil add whole cumin, Dry red chilli. Once they start to splutter add the ginger and sprinkle salt from it to splatter. Cook for sometime till the raw smell is gone and then pour in the boiled dal. Mix in the veggies, grated carrots , soaked raisins and peas. Adjust salt and bring it to a boil. Add 1/2 cup warm water to it and Cover. let it cook for 6-8 minutes. Add little salt and few green chillies. Finally add the sago pearls and stir. Cook for 2-4 minutes or the sago pearls are transparent. 

Add the sugar and adjust the seasoning. Pour ghee on top and sprinkle coriander leaves if you wish. Serve with dry roasted peanuts on top.

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