Masoor daal r Khichuri/ Rice and red lentil porridge

Khichuri or masoor daal r khichuri is a popular preparation of winters in Bengali households. It serves as a perfect comfort food for the cold winter nights. Masoor daal r khichuri is served hot with bandhakopir ghonto(cabbage stir fry) and begun bhaja(fried eggplant). A plate of “gorom gorom khichuri” brings in perfect warmth to the body.

My mother always used to say that khichuri tastes best when the amount of rice and daal is same. Also the onion, ginger and garlic brings perfect richness to the khichuri. This is not what is prepared in puja. That is because in many Bengali households masoor daal is considerd “amish” non-vegetarian, wonder why? Therefore you can comfortably use onions and garlic in this khichuri. They add to the taste of the khichuri.

However, if you want to prepare for puja, you can get the recipe of Bhuna Khichuri here.

Course: Main course

Cuisine: Bengali (Indian)

Preparation time: 15 mins

Cook time: 45 mins

Servings: 4

Ingredients

• 2 cups of gobindobhog/basmati rice
• 2 cups of masoor daal
• 1 large or 2 small onion thinly sliced
• 1 tablespoon of grated ginger
• 1 ½ tablespoon of grated garlic
• 3-4 green chilies slit
• 1 tomato cut into pieces
• 2-3 bay leaves
• 1 teaspoon of whole cumin seeds
• 2 cups of cauliflower florets
• 1 potato diced
• ½ cup of sugar snap peas
• 3 tablespoons of cooking oil
• 1 teaspoon of turmeric powder
• 1 teaspoon of cumin powder
• Salt to taste
• 1 tablespoon of ghee
• 1 teaspoonful of garam masala powder(optional)
• 1 teaspoon of red chili powder
• Hot water

Directions

1. Wash the rice and masoor daal properly and strain the water. Let the rice and daal air-dry.
2. Now, take a deep bottomed pan and add the oil. Once the oil is hot add the cumin seeds
3. As the cumin starts spluttering add the potatoes and cauliflowers and saute them for about 3-4 minutes.
4. Now add the soaked rice and lentils and saute them till you see the color of the rice and lentil change.
5. Add the chopped onions, tomatoes, green chilies, grated ginger and garlic, turmeric powder, chili powder, garam masala powder, green peas and cumin powder and salt and saute everything together for about 2 minutes.(In case you are using frozen peas as I did, which mostly remain blanched, add the peas later)
6. Now add about 8-10 cups of hot water. Cook the khichuri covered on medium flame till it starts boiling.
7. Once it begins to boil, lower the flame and cook the khichuri on mid low flame till all the vegetables and rice are cooked properly. Add more water if necessary.
8. After everything is cooked properly reduce the water to desired consistency. But remember do not make it dry completely as this khichuri should be runny.
9. Add the ghee to the khichuri and turn off the flame.
10. Serve the khichuri hot with bandhakopir ghonto and begun bhaja.

Step by step instructions to prepare Masoor daal khichuri

Wash the rice and masoor daal properly and strain the water. Let the rice and daal air-dry.

Now, take a deep bottomed pan and add the oil. Once the oil is hot add the cumin seeds and bay leaf.

As the cumin starts spluttering add the potatoes and cauliflowers and saute them for about 3-4 minutes.

Now add the soaked rice and lentils and saute them.

Saute them till you see the color of the rice and lentil change.

Add the chopped onions, tomatoes, green chilies, grated ginger and garlic, turmeric powder, chili powder, garam masala powder, green peas and cumin powder and salt and saute everything together for about 2 minutes. (In case you are using frozen peas as I did which mostly remain blanched, add the peas later)

Now add about 8-10 cups of hot water. Cook the rice covered on medium flame till it starts boiling.

Once it begins to boil, lower the flame and cook the khichuri on mid low flame till all the vegetables and rice are cooked properly. Add more water if necessary. After everything is cooked properly reduce the water to desired consistency. But remember do not make it dry completely as this khichuri should be runny. Add the ghee to the khichuri and turn off the flame.

Serve the khichuri hot with bandhakopir ghonto and begun bhaja.

Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries you can mail me epicureanfeast2019@gmail.com