Previously I have shared traditional Khichuri (খিচুড়ি) recipe which is one of the most favorite of all comfort food among Bangladeshis, especially in the rainy days. Yesterday, it was raining in Copenhagen, so I decided to make Khichuri, but with a slightly different recipe. Its called Shobji Khichuri or Vegetable Khichuri, where veggies are cooked together with rice and lentils.

The list of the ingredients can be seems daunting, but they are pretty common to find in the kitchen. One of the best thing about Vegetable Khichuri is that it can be a complete meal, which is prepared under an hour! So if you have a busy day, this can be the easiest-one-pot-vegan-comlete-dish! I will try to explain the recipe as simple as possible. The main ingredients are rice and lentil and among veggies you can choose whatever you like.

I have chosen red lentil or Mashur Daal and Basmati rice as the mains. For veggies, potato, carrots, cauliflower ,edamame beans were my choice. But you can go wild with sweet potatoes, aubergine, spinach leaves, parsley roots, beet roots…the sky (I mean plants) is the limit! I have forgot to add onions while I was taking photo of the ingredients, but as always, you can cook without onion too. Another vital ingredient for this recipe is the cumin seeds, which ultimately gives the flavor and charm of the Khichuri so make sure you have it in the pantry.

So I have started my preparation with cutting the veggies. You can decide how big in pieces you want them. Wash them well and strain with colander to leave extra water. I have washed frozen edamame beans with cold waters, so they are thawed.

First thing would be to shallow fry the veggies. Well, this is totally optional, as you can directly add veggies with rice and lentils and they would be cooked perfectly. I am frying these to enhance flavors. You can sprinkle salts on veggies while frying them to release moisture and fasten the cooking, but I have not done it, because I wanted to keep the texture. While veggie are being pan fried, slice onions.

Veggies are nicely pan fried. Take them out of the pot and keep them aside. Now add whole cumin seeds, bay leaves and cinnamon stick. After 30-40 seconds, when cumin seeds starts to bubble, add sliced onion and salt.

While onions are getting golden and caramelized, let’s measure and wash rice and lentils. To get the perfectly balanced rice and lentil taste, I always use half the amount of lentil to rice. For example, I have used 2 cups of rice and 1 cup of mixed lentils. This way lentil won’t overpower the dish rather it would create a perfect harmony with rice.

Another important steps is to wash rice and lentils very well with lukewarm water until the water is clear enough is see through the lentils. Use a colander to strain waters as much as possible as it will ensure a perfect stir fry them at next step.

Now the onions are perfectly golden and caramelized, its time to add rice and lentils, chili, coriander powder and turmeric powder.

Combine everything very well and stir cook them for minimum 10 minutes in medium low flame. Here you will realize that if you strain the water very well in the previous step, the rice-lentils will be perfectly crisped.

While stirring, you will find nice aroma coming from fried rice-lentils and spices. Keep the flame in medium low heat.

You will see the change in color and consistency of rice-lentils after stir fry them for 10 minutes. The color will get darker and rice will get crispier.

I don’t know how clear you can see it from the picture that the rice got opaque and bit roasted too. This step is a must if you want a super flavored Khichuri, but you can skip the whole stir fry step if you are on hurry. You can directly add water to rice-lentil and veggies after caramelizing onion.

It’s time to add water. Some find it very difficult to measure water for any kind of rice dishes, they either use too little or too much. Well, the trick is to use same cup to measure both water and rice and always use just double the amount of water, that is Water : Rice = 2:1. This time I have cooked for 8 persons, so I have taken 2 cups of rice and 1 cup of lentil, total 3 cups and I have used 6 cups of water.

After adding water, put the flame in high heat and do not cover the pot. Stir once a while. Check the salt at this point and more if needed. If you have not fried your veggies before, add them at the same time you add water with rice.

When water start to get absorbed by rice, add fried veggies. Then stir once again and mix everything lightly.

Cover the pot with lid. Must turn the flame in low heat as it is time to simmer and completely cook the rice-lentils.

Simmer it for 10-15 more minutes in low flame but do not open the lid to check. Otherwise the heat will escape and you will end up with uncooked rice.

After 10 minutes, open the lid. If you see the top layer looks cooked. However to be sure, taste with a tea spoon or use index fingers to check if the rice has cooked properly.

Fluff and fold rice veggie lentil mix one more time but very gently and move them from the bottom to top. Turn the heat til low now but leave the pot open so that excess moisture can escape and the Khichuri has the perfect consistency.

You will know you have done a great job when you see rice grains are separate and fluffy yet soft! It is time now to devour the Shobji – Khichuri with your favorite sauce. I have eaten it with Bangladeshi Mango pickles and some salads!

Recipe: 8 Servings Prepping time: 5 minutes, Cooking time: 45- 55 minutes

Ingredients: 500 g of Bashmoti Rice 250g of red Lentil (Mashur Daal/Lens culinaris) or Pulse of your choice Veggies to choice : Carrots, Potato, Cauliflower, Edamame beans Spices and Condiments 60ml Vegetable Oil 1 big Onion – Sliced 2-3 fresh Chili and dried chili 1 tsp Turmeric powder 1tsp Cumin powder 2 Bay leaf 1 tbs Cumin seeds (Cuminum cyminum) 2 tsp fine Salt

Instructions: 1. Cube veggies to preferable size. Wash and drain extra water. 2. Take a deep pot where you will cook the whole dish. Add and warm oil. Shallow fry cubed veggies until they are golden. Set them aside when done. Meanwhile slice onions. 3. In the same pot and oil, add cumin seeds and bay leaf for 10- 20 seconds. When they starts bubbling, add onion and salt and saute until golden brown. 4. While onions are getting sauteed, wash rice-lentil mix with lukewarm water for 10 times until waters come out clean. Put them on colander to strain excess water. 3. Add washed rice-lentil mix, chili, turmeric and cumin powder. Stir cook them for 10 minutes until the color changes and rice-lentils get crispier. 4. Add double the amount of water and cook in high heat until water are absorbed. Check salt meanwhile and add if needed. 5. Turn heat to low, add fried veggies. Mix them lightly and cover the pot with lid and simmer for 10-15 minutes. 6. After 15 minutes, taste or check if the rice has cooked thoroughly. Turn off heat and keep the pot uncovered to leave out the excess moisture. Enjoy Vegetable Khichuri with your favorite pickle and salad!