- August 2020
- Serves 4
- Hands-on time 30 min, plus 1 hour soaking
Taken from her new book, Chetna Makan shows us how to make Bengali khichdi – a tasty veggie dish comprising of pulses and rice, which she discovered at a khichdi takeaway in Delhi.
This is a simple one-pot meal that is a great introduction, if you’re new to cooking Indian food.
- Vegetarian recipes
- 8.2g (4.6g saturated)
- 42.6g (2.7g sugars)
- 1.3g salt
The finished khichdi can be stored in an airtight box in the fridge for 2-3 days. Heat until piping hot before serving.
Moong/mung dal/dhal are skinned, split mung beans. They’re easy to digest and take on seasonings and spices well. Buy at large supermarkets, theasiancookshop.co.uk or Asian supermarkets.
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