Bengali vegetable "risotto" (Bengali khichdi) from Feast: Food of the Islamic World (page 232) by Anissa Helou

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Nichill on February 15, 2021

    I've not cooked anything like this before, but found the recipe less than fully helpful. I think she's missed 500ml of water somewhere. I may have added an extra litre by the end. The sauteeing the spices at the beginning resulted in everything becoming fused to the bottom of the pan, so we had to add liquid to deglaze with the tomatoes. As always, the potatoes took longer to cook (we used large dice) than the allotted time, though if we'd started with more water that might have helped. However, it was delicious and interesting. We might easily try it again, or look for a different rice & lentil dish to try.

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