Bengali Style Khichuri Aar Labra Recipe: Khichdi and Mixed Vegetables
Embark on a culinary journey through the rich traditions of Bengali cuisine with this delightful recipe for Bengali Style Khichuri Aar Labra. This wholesome dish, combining creamy khichdi with an array of vibrant vegetables, captures the essence of comfort food while showcasing the flavors and spices of Bengal. Ideal for a weeknight dinner, this meal can also be a star attraction at any festive gathering, bringing warmth and satisfaction to the table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Govind Bhog Rice | 150 grams |
| Yellow Moong Dal (Split) | 200 grams |
| Cauliflower (Gobi) | 1, cut into florets |
| Potatoes (Aloo) | 11, chopped to bite size |
| Green Peas (Matar) | ½ cup |
| Dry Red Chillies | 2 |
| Methi Seeds (Fenugreek Seeds) | ¼ teaspoon |
| Kalonji (Onion Nigella Seeds) | ¼ teaspoon |
| Cumin Seeds (Jeera) | ¼ teaspoon |
| Mustard Seeds | ¼ teaspoon |
| Fennel Seeds (Saunf) | ¼ teaspoon |
| Ginger (grated) | 1 tablespoon |
| Green Chillies | 3, slit |
| Turmeric Powder (Haldi) | 2 teaspoons |
| Bhaja Masala | 2 teaspoons |
| Mustard Oil | 2 teaspoons (for cooking) |
| Ghee | 1 tablespoon |
| Salt | To taste |
| Sugar | ½ teaspoon (or adjust to taste) |
| Small Brinjal (Baingan / Eggplant) | 1, chopped to bite size |
| Mooli / Mullangi (Radish) | 1, chopped to bite size |
| Sweet Potato | 1, chopped to bite size |
| Kaddu (Parangikai / Pumpkin) | 100 grams, chopped to bite size |
| White Broad Beans | 100 grams, halved |
| Drumstick | 2, chopped to bite size |
| Spinach Leaves (Palak) | 1 big bunch |
| Bay Leaves (Tej Patta) | 3 |
| Extra Dry Red Chillies | 3 |
| Extra Cumin Seeds (Jeera) | ¼ teaspoon |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 350 |
| Protein | Approximately 15g |
| Carbohydrates | Approximately 60g |
| Fat | Approximately 8g |
| Fiber | Approximately 12g |
Preparation Time
| Activity | Time (mins) |
|---|---|
| Prep Time | 15 |
| Cook Time | 70 |
| Total Time | 85 |
| Servings | 4 |
Instructions
To begin your culinary adventure with Bengali Style Khichuri Aar Labra, first, dry roast the yellow moong dal in a heavy kadai or pan until it emits a fragrant nutty aroma and takes on a light brown hue. This step enhances the flavor of the dal, setting a robust foundation for the khichdi. Once fragrant, remove the dal from the heat, rinse it under cold water, and set it aside.
Next, prepare the bhaja masala, which adds a delightful complexity to the dish. In the same kadai, add the dry red chillies, cumin seeds, and bay leaves. Roast these spices over low heat until they become aromatic. Once they are fragrant, transfer the roasted spices to a plate to cool slightly, then grind them into a fine powder using a spice grinder or a mortar and pestle. This homemade bhaja masala can be stored in a clean, dry airtight container for up to two weeks, ready to elevate any dish you choose.
For the khichuri, heat a little mustard oil in the same kadai over medium-low heat. Add the cauliflower florets and chopped potatoes, stirring occasionally and sprinkling a bit of water if necessary to ensure they cook evenly. Sauté until the vegetables are tender but still al dente, then remove them from the heat and set them aside.
In the same kadai, add a bit more mustard oil. Once hot, introduce the dry red chillies, followed by the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds, and kalonji. Allow the spices to splutter and release their fragrant oils, then add the slit green chillies and grated ginger. Sauté this mixture for one to two minutes until the ginger is fragrant.
Now, add the roasted moong dal and Govind Bhog rice to the pan, along with the turmeric powder. Stir the mixture well and sauté for an additional couple of minutes, allowing the rice and dal to absorb the spices’ flavors. Pour in 3-4 cups of warm water, ensuring that the water level is about two inches above the rice and dal. Bring this mixture to a gentle simmer.
As the khichuri cooks, monitor it closely, stirring occasionally. When the rice and dal are about 60% cooked, gently fold in the green peas, sautéed cauliflower, and potatoes. Sprinkle in salt to taste, cover the pan, and continue to cook over low heat until the rice and dal are fully cooked and the consistency is creamy. If the mixture becomes too dry, add a little warm water to achieve your desired texture.
Once fully cooked, adjust the salt and sugar to your liking, adding a dollop of ghee for richness. Finish with a generous sprinkle of bhaja masala for an extra layer of flavor, and serve the khichuri hot alongside the mixed vegetable dish, Labra.
For the Labra:
Heat mustard oil in a separate pan until it reaches smoking point, then temper it with the dry red chillies. Add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds, and kalonji, stirring them for a moment until they start to splutter.
Introduce the chopped vegetables—radish, potatoes, pumpkin, drumsticks, brinjal, and broad beans—into the pan. Sauté the vegetables until they are well-coated with the spices. Next, add the ginger paste, coriander powder, and slit green chillies, followed by a pinch of salt and sugar. Continue cooking over low heat until the vegetables are tender and infused with the flavors of the spices.
Once the vegetables are nearly done, add the spinach leaves and cover the pan. The spinach will release moisture as it cooks, contributing to the dish’s overall flavor and consistency. Cook until the moisture evaporates slightly, allowing the vegetables to meld together, becoming soft and almost mashed.
Adjust the seasonings to your taste, finishing the labra with a final sprinkle of bhaja masala before serving it hot alongside the khichuri.
Serving Suggestions
Bengali Style Khichuri Aar Labra is best enjoyed on its own as a comforting weeknight meal, but for an elevated dining experience, pair it with a refreshing Papaya Orange Pomegranate Salad featuring roasted peanuts and a creamy Masala Chaas to complement the spices and flavors.
This heartwarming dish not only nourishes the body but also brings a taste of Bengali heritage to your table, making it a cherished addition to any meal. Whether you’re celebrating a special occasion or simply looking to indulge in something comforting, this Bengali Khichuri Aar Labra is sure to delight your senses and satisfy your cravings. Enjoy!
