📝 About This Recipe
This dish reimagines India’s ultimate comfort food as a sophisticated masterpiece of Progressive Indian Fine Dining. Earthy wild mushrooms are sautéed to a golden crisp and folded into a velvety blend of Gobindobhog rice and yellow moong lentils, enriched with cultured ghee. The final flourish of black truffle oil and crispy shiitake 'bacon' bridges the gap between rustic Bengali heritage and modern European luxury.
🥗 Ingredients
The Grains
- 1 cup Gobindobhog Rice (short-grain aromatic rice, washed and soaked for 20 mins)
- 1/2 cup Yellow Moong Dal (dry roasted until fragrant)
- 4.5 cups Vegetable Stock (simmering, infused with a slice of ginger)
The Mushroom Medley
- 300 grams Assorted Wild Mushrooms (Oyster, Porcini, or Chanterelles, sliced)
- 100 grams Shiitake Mushrooms (thinly sliced for garnishing)
- 3 tablespoons Cultured Ghee (high quality)
- 4 cloves Garlic (minced into a fine paste)
Aromatics and Finish
- 1 teaspoon Cumin Seeds
- 2 tablespoons Black Truffle Oil (high-quality cold-pressed)
- 1/4 cup Parmigiano Reggiano (finely grated for a modern umami kick)
- 2 sprigs Fresh Thyme (leaves only)
- 5 grams Shaved Black Truffle (optional, for garnish)
👨🍳 Instructions
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1
Start by dry-roasting the yellow moong dal in a heavy-bottomed pot over medium heat until it turns a pale golden brown and emits a nutty aroma. Rinse and set aside.
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2
In a large heavy pot or Dutch oven, heat 1 tablespoon of ghee. Add the cumin seeds and let them crackle to release their essential oils.
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3
Add the soaked rice and roasted dal to the pot. Stir gently for 2-3 minutes to toast the grains, ensuring every grain is coated in the fragrant ghee.
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4
Pour in the simmering vegetable stock and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the rice and lentils are soft and have a porridge-like consistency.
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5
While the khichdi cooks, prepare the mushrooms. In a separate wide skillet, heat 1 tablespoon of ghee over high heat. Add the wild mushroom mix and sear without stirring for 2 minutes to get a deep golden crust.
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6
Add the minced garlic and fresh thyme to the mushrooms. Season with salt and pepper, sauté for another 3 minutes, then remove half of the mushrooms to use for plating.
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7
In the same skillet, add the remaining ghee and fry the thinly sliced shiitakes until they are crispy and dark brown, resembling 'bacon' bits. Drain on a paper towel.
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8
Once the rice and dal are fully cooked, use a whisk to gently beat the khichdi for a minute. This releases starches and creates a creamy, risotto-like texture.
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9
Fold in the sautéed wild mushrooms and the grated Parmigiano Reggiano. The cheese adds a subtle depth that complements the earthy mushrooms.
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10
Turn off the heat. Drizzle half of the black truffle oil into the khichdi and stir gently. Cover and let it rest for 2 minutes to allow the aromas to meld.
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11
To plate, spoon a generous portion of khichdi into a shallow bowl. Create a small well in the center and place the reserved sautéed wild mushrooms inside.
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12
Garnish with the crispy shiitakes, a few drops of the remaining truffle oil, and fresh microgreens or shaved truffle if using.
💡 Chef's Tips
Use Gobindobhog rice if possible; its natural buttery aroma is the perfect canvas for truffle. Don't over-wash the rice; the surface starch is essential for achieving that creamy, 'Risotto-style' texture. Always add truffle oil at the very end, off the heat, as high heat can destroy its delicate aromatic compounds. If the khichdi becomes too thick, loosen it with a splash of warm vegetable stock or hot water before serving. For an extra luxe finish, use a truffle-infused ghee for the initial tempering.
🍽️ Serving Suggestions
Pair with a crisp, oaky Chardonnay or a light-bodied Pinot Noir to complement the earthiness. Serve with a side of 'Burani' raita (garlic-infused yogurt) for a cooling contrast. A side of crisp lotus stem chips adds a wonderful textural element to the soft khichdi. Follow with a light citrus sorbet to cleanse the palate after the rich, umami-heavy flavors.