"Green Acorn squash cooked in a quintessential Bengali way. Its a super healthy, nutritious and tasty meal and can be eaten on its own. You can substitute with any kind of seasonal squash."
Green Acorn Squash Khicdi
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Prep time 5mins
Cook time 20mins
Serves or Makes: 5
Recipe Card
ingredients
- 1 cup chopped green acorn squash
- 1 moong dal, (split husked mung beans)
- 1 cup basmati rice
- 2 teaspoons ground turmeric
- 1 bay leaf
- 2 tablespoons cumin seeds
- 2 green chilies, chopped
- 1 tablespoons ginger paste
- 2 whole red chilies
- Salt
- 4 whole green cardamom
- 1 cinnamon stick
- 5 cloves
- 1 tablespoon ghee
- 4 cups water
Method
Step 1
Heat pressure cooker and dry roast moong daal till lightly browned and aromatic (take care not to burn it).
Step 2
Wash daal and add in rice, chopped squash, 1 tablespoon cumin seeds, turmeric, ginger, green chilies, salt and 4 cups of water. Pressure cook for 1 whistle.
Step 3
Add 1 tablespoon ghee, temper bay leaf, whole red chilies, 1 tablespoon cumin seeds, cinnamon, cardamom, and cloves for a few seconds.
Step 4
Add cooked khichdi, check salt and add additional water according to desired consistency if needed. Cook a couple of mins and serve.