As you know, I’ve tried to experiment with rice varieties that have a lower GI index, ever since I changed the way I eat, in a journey that I call #littlejackhornermeals .
Red rice (which I buy loose from a local grocer) has now become the mainstay of my diet and has replaced basmati in my life. I’ve never used it to make khichuri, the Bengali version of khichdi, till now though. Today I did so. Didn’t know what to expect, but it turned out delish and I wiped the plate clean. Chete poote, like we say back home.
I skipped potatoes which are a must in khichuri but made it a one dish meal by adding cauliflower, spring onions, and the vegetable which might have broken the Internet when I added it to my pasta yesterday, karela! The proportion of moong dal to red rice was 1:1 and I cooked it in the pressure cooker for 20 min on simmer after 5 whistles on a high flame. And there was the customary drizzle of Jharna ghee at the end. .
We usually talk of Gobindo Bhog rice when it comes khichuri but today I remembered something which told me that this probably speaks of privilege. This was from when Kolkata would get flooded during my school days and the parar chheles (mohalla boys) would come to each house and collect rice and dal to make khichuri for those displaced in the neighbourhood. Each grain of rice was cherished and treasured then. Not questioned. .