18 August, 2022

If you’re tired of the scorching summer heat and the idea that the sky is open and showering brings a smile to your face, you’re definitely waiting for the monsoon to arrive. The fried-crispy foods are always at the top of the list, as the monsoon arrives in late June and early July in most parts of our country, and these delicious dishes provide us with warmth. Surprisingly, khichdi, a very popular dish all over the country, has become a dish that is enjoyed a lot during the season of monsoon. For those unfamiliar with this food, khichdi is a one-pot meal cooked with rice and lentils along with some vegetables. The flavour of lentils mixes with the rice and adds to the deliciousness.  With its 100% Stone Free and Nutrient Rich Rice, the Pragati Rice has become one of the top producers in the nation. Extreme care is taken to maintain the rice’s richness and quality without sacrificing anything.

The popular West Bengali rice variety, “Gobhindobhog”, is used to make khichdi in Bengali households. This ingredient has a great aroma, which makes it the best option for special delicacies. It is short, white in colour, and has the unusual property of preserving its aroma and buttery flavour all year long. When made using this rice, this treat is not only soothing but also brings back pleasant childhood memories of family meals.

The Gobhindobhog rice produced by the Pragati Rice house is organically grown on land in West Bengal’s Nadia, Burdwan, and other districts. It is prepared for you in the most hygienic manner possible so that you can also take pleasure in its freshness, scent, and flavour. This rice helps digestion and brightens our skin when consumed. Khichdi is rich in nutrients such as calcium, vitamins, and carbohydrates. The benefit of using Gobhindobhog rice from Pragati is that it is so flavorful and aromatic and can be frequently eaten plain and steamed as a side dish with Bengali curries and is not just used to make Khichdi.

 

How about preparing some khichdi for yourself and your loved ones this monsoon? Freshly made khichdi is hot and comfortable and prevents stomach problems. It’s light and easy to digest.

Let’s see how to make this flavourful and soothing dish.

1. Heat oil in a pan.
2. Add freshly chopped green chillies, along with some cumin seeds and a bay leaf for the aromatic flavours.
3. Pre-roast some moong dal, along with some soaked Pragati Gobhindobhog Rice. (The ratio of dal to rice should always be 2:1.)
4. Add some vegetables of your choice. People in different parts of the country add different vegetables based on their taste and preferences. You can add potatoes, carrots, and cauliflower.
5. Add in your spices, such as turmeric, cumin, coriander, and red chilli powder, to enhance the flavour even more. If you prefer your dish to be on a sweeter note, you can add some sugar as well.
6. Now add water as per the quantity of the lentils and rice you have taken, and let it cook.
7. Garnish with some freshly chopped coriander and a dollop of ghee or butter. Serve it hot.

Pragati’s Gobhindhobhog is the ideal choice when it comes to making khichdi because of its taste and nutritional benefits. It is said that to enjoy the true flavour of a plate of authentic khichdi, one should always prepare it with Gobhindobhog rice because of the aroma that it adds to the meal. The highest priority for Pragati Rice is the quality of their rice, thus they make sure to take advantage of cutting-edge technology to guarantee the best rice possible. Not only is this dish soothing, but it also brings back the childhood memories of the monsoon, which meant eating deep fried fritters with Khichdi and relishing the rain.