Bengali Style Khichuri Aar Labra Recipe-Khichdi And Mixed Vegetables

Khichuri Aar Labra Recipe is a moong dal Khichdi And Mixed Vegetables cooked in Bengali style. This has potatoes, cauliflower and peas, fragrant with ginger and bhaja masala . For the stir fried vegetables (Labra) we have added Spinach and is cooked with a medley of veggies in it as well.This is a comfort food that is handy when we live alone as it is a one pot meal. Course : Main Course Ingridients : 150 grams Govind Bhog Rice 200 grams Yellow Moong Dal (Split) 1 Cauliflower (gobi) , cut to florets 11 Potatoes (Aloo) , chopped to bite size 1/2 cup Green peas (Matar) 2 Dry Red Chillies 1/4 teaspoon Methi Seeds (Fenugreek Seeds) 1/4 teaspoon Kalonji (Onion Nigella Seeds) 1/4 teaspoon Cumin seeds (Jeera) 1/4 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon Fennel seeds (Saunf) 1 tablespoon Ginger , grated 3 Green Chillies , slit 2 teaspoons Turmeric powder (Haldi) 2 teaspoons Bhaja masala 2 teaspoons Mustard oil 1 tablespoon Ghee Salt , to taste 1/2 teaspoon Sugar , (or adjust to taste) For Labra 1/4 teaspoon Methi Seeds (Fenugreek Seeds) 1/4 teaspoon Cumin seeds (Jeera) 1/4 teaspoon Kalonji (Onion Nigella Seeds) 1/4 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon Fennel seeds (Saunf) 1 Potato (Aloo) , chopped to bite size 1 Small Brinjal (Baingan / Eggplant) , chopped to bite size 1 Mooli/ Mullangi (Radish) , chopped to bite size 1 Sweet Potato , chopped to bite size 100 gram Kaddu (Parangikai/ Pumpkin) , chopped to bite size 100 gram White broad beans , halved 2 Drumstick , chopped to bite size Spinach Leaves (Palak) , big bunch, roughly chopped 2 Dry Red Chillies 3 teaspoons Ginger , grated 2 teaspoons Coriander Powder (Dhania) 2 Green Chillies , slit 2 teaspoons Bhaja masala Mustard oil , to cook Salt , to taste Sugar , to taste For Bhaja Masala: 3 Bay leaves (tej patta) 3 Dry Red Chillies 1/4 Cumin seeds (Jeera) Instructions 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. Once fragrant, remove from flame, rinse the dal in water and keep aside.Now to make Bhaja masala, add the dry red chillies, cumin seeds and tej patta and roast on a very low heat till fragrant. Once done, put the roasted contents on a plate to cool a bit before dry grinding.Once the spices for bhaja masala is cooled, take them in a mixer and grind them to a fine powder. This bhaja masala can stay good for at least 2 weeks. This needs to be stored in a clean and dry airtight container.