Bengali Style Khichuri Aar Labra Recipe-Khichdi And Mixed Vegetables

Step 1: To begin making Bengali Style Khichuri Aar Labra Recipe-Khichdi And Mixed Vegetables, in a kadai, dry roast moong dal till it gives out a fragrant nutty aroma and takes on a tinge of light brown colour

Step 2: Once fragrant, remove from flame, rinse the dal in water and keep aside

Step 3: Now to make Bhaja masala, add the dry red chillies, cumin seeds and tej patta and roast on a very low heat till fragrant

Step 4: Once done, put the roasted contents on a plate to cool a bit before dry grinding

Step 5: Once the spices for bhaja masala is cooled, take them in a mixer and grind them to a fine powder

Step 6: This bhaja masala can stay good for at least 2 weeks

Step 7: This needs to be stored in a clean and dry airtight container

Step 8: For KhichuriHeat a bit of oil in the same kadai, put in the cauliflower florets and potatoes sprinkling a bit of water if required, on a medium low flame till they are done and cooked al dente, remove it from fire and keep it aside

Step 9: Heat a bit of oil in the kadai, once the oil is hot, add the red chillies

Step 10: Add seeds of fenugreek, mustard, cumin, fennel and kalonji

Step 11: When they splutter, add the green chillies and ginger paste, saute for a minute or two

Step 12: Now add the roasted moong dal and rice, turmeric powder and saute for a further couple of minutes

Step 13: Add 3-4 cups of warm water, the water level should be about 2 inches above the rice and dal, bring to a gentle simmer

Step 14: Continue cooking till the rice and dal are about 60% done

Step 15: Now, add the peas, fried cauliflower and potatoes

Step 16: Sprinkle in the salt, cover and cook over a low flame, stirring occasionally, till the rice and dal are completely cooked

Step 17: Add a little warm water if it's getting a bit too dry

Step 18: Adjust the salt and sugar, add a dollop of ghee and finish with a generous sprinkle of bhaja masala

Step 19: Serve hot with labra

Step 20: For LabraHeat the mustard oil in a pan, when smoking hot, temper with dry red chillies

Step 21: Add seeds of fenugreek, mustard, cumin, fennel and kalonji

Step 22: Stir a bit

Step 23: When the spices start spluttering, add all the vegetables (radish, potato, pumpkin,drumstick, brinjal and broad beans, except the spinach) and saute for a while till veggies are coated well with spices

Step 24: Now add the ginger paste, coriander powder, green chillies, a little salt and sugar, continue cooking over a low flame, till the vegetables become tender

Step 25: Now add the spinach, cover and cook over a medium flame, the spinach shall release quite some water

Step 26: Continue to cook till the moisture rendered from spinach starts to dry up, the vegetables become soft and almost mashed into each other

Step 27: Adjust the seasonings, finish with a generous sprinkle of bhaja masala and serve hot

Step 28: Serve Bengali Style Khichuri Aar Labra Recipe-Khichdi And Mixed Vegetables alone for a weeknight dinner along with Papaya Orange Pomegranate Salad Recipe With Roasted Peanuts and Masala Chaas Recipe