You will need
  • 2 cup basmti rice
  • 1/2 cup split green gram skinless ( dhuli mung dal)
  • 1/2 cup split green gram skinless ( dhuli mung dal)
  • 3 tbsp pure ghee/ clarified butter
  • 3 tbsp pure ghee/ clarified butter
  • 1 tbsp tomato puree
  • 1 tbsp tomato puree
  • 1 to 2 bay leaves torn
  • 1 to 2 bay leaves torn
  • 2 green cardamom
  • 2 green cardamom
  • 1 black cardamom
  • 1 black cardamom
  • ½ inch cinnamon
  • ½ inch cinnamon
  • 2 to 3 cloves
  • 2 to 3 cloves
  • ¼ tsp whole cumin / jeera
  • ¼ tsp whole cumin / jeera
  • 4 to 6 whole black pepper
  • 4 to 6 whole black pepper
  • 1 whole red chilly broken in to halves
  • 1 whole red chilly broken in to halves
  • ½ cup shelled green peas
  • ½ cup shelled green peas
  • ½ tsp instant pulao mix spice or shahi garam masala ( I used Shahi Garam masala )
  • ½ tsp instant pulao mix spice or shahi garam masala ( I used Shahi Garam masala )
  • 2 to 3 silted green chily
  • 2 to 3 silted green chily
  • 1 tsp turmeric powder
  • 1 tsp turmeric powder
  • handful of cashew and raisin
  • handful of cashew and raisin
  • 2 tbsp sugar
  • 2 tbsp sugar
  • Salt to taste
  • Salt to taste

Add sugar, pulao mix or shahi garam masala powder, cashew and raisin and ½ tbsp of ghee. Mix well. Cover and cook for another 10 minutes in slow to medium flame or till well done. 
It will be dry like pulao and not liquidy like ordinary Khichdi





Method :-
Sutupa used gobindo bhog rice which is a short grain flavoured type of speciality of Bengal but may be you will be little hard to get it so try it with basmati rice. ( I use tilda basmati long grain )
Soak the rice for 30 min. Drain and pat dry the rice. 
Now take a fry pan and take ½ tbsp of ghee and fry the mung dal till little brown. 
Keep aside.In this pan fry the cashew. Now take a pressure cooker or heavy button pan. 
Heat 2 tbsp ghee now torn the bay leaves add with it cardamom, cinnamon , whole red chilly, cumin, black pepper. 
When the whole spices starts to crack add the green peas. Now add the basmati rice, tomato puree, turmeric powder, silted green chilly, pulao mix or shahi garam masala powder powder. 
Mix the masala well with the rice and stir for two minute. 
Now add the fried dal. Mix well. And then add 7 to 8 cup of hot water. Cover the lid. Cook for 1 to 2 whistle. Open the lid. 
It will be dry like pulao and not liquidy like ordinary Khichdi
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