Bengali Plain Khichdi

Dry roast the moong dal till you get a nice aroma. Soak it along with the rice for 30 minutes. Heat oil in a pan and temper with panch phoron, cinnamon, cardamoms, cloves and bay leaves.

Then add the soaked & drained rice, dal, turmeric powder and salt. Fry for 2 minutes.

Add 4-5 cups water and mix well. Cover and simmer on a low flame, stirring at intervals.

Halfway through add the ginger.

When the rice & the dal turns soft, add the ghee and give it a mix.

Garnish with coriander leaves and green chilies. Serve along with a side dish and papad.