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Khichuri

BengaliFoodie's picture
Khichuri is a favorite recipe for majority of Bong people. It is actually a combination of rice and lentils prepared together, by adding certain vegetables like potato, cauliflower, peas etc. This preparation is also served as a food offering or Bhog, in many religious festivals. Several variations of Khichuri recipe are available, by changing the type of lentil or adding onions. This Khichuri recipe is simplest of all and you can prepare it any time, when you are not feeling like cooking.
Ingredients
  Jasmine rice 1 1⁄2 Cup (24 tbs), soaked
  Mung dal 1 1⁄2 Cup (24 tbs), roasted in dry skillet and soaked
  Vegetable oil 2 Tablespoon
  Cumin seeds 1 Tablespoon
  Bay leaves 3 Medium
  Dry chilies 2 Medium
  Potato 2 Medium, each quartered
  Cauliflower 1 , divided in medium-sized flowerets
  Tomato 1 Medium, cubed or pureed
  Turmeric powder 1 Teaspoon
  Cumin powder 2 Tablespoon
  Coriander powder 1 Tablespoon
  Ginger paste 1 Tablespoon
  Green chilli 3 Medium, slit vertically
  Salt To Taste
  Sugar 1 Teaspoon
  Ghee 1 Tablespoon
  Garam masala powder 1 Teaspoon
Directions

GETTING READY
1) On a dry skillet, roast the mug dal over medium heat for 5 minutes or until light browned.
2) Transfer on a bowl, and add enough water to soak for 30 minutes.
3) Wash and rinse the rice on a colander. Transfer on a large bowl, and soak for 30 minutes by adding sufficient water.

MAKING
4) Boil the mug daal, in a saucepan or pressure cooker, by adding 2 cups of water. Add more water if required. Remove from heat and cover with a lid, when the daal is just tender.
5) In a large saucepan or pot, add vegetable oil and heat up on medium-high heat.
6) When the oil is hot, add cumin seeds, bay leaves and dry chilies to sauté until the aroma starts to release.
7) Add the potato cubes and cauliflower flowerets in hot oil to stir-fry on medium heat for 5 minutes or until golden brown.
8) Add the tomato, ginger paste, turmeric powder, cumin powder and coriander powder. Sprinkle few drops of water and fry the spices until well blended.
9) Drain the rice and add into the saucepan.
10) Stir the ingredients for 5 minutes to combine the spices, vegetables and rice.
11) When nicely combined, pour in 3-4 cups of warm water into the rice.
12) Add salt, sugar and green chilies to stir into the mixture.
13) Increase heat to high and bring it to a boil.
14) Reduce heat to medium, cover and allow simmer for 10-15 minutes or until the rice and vegetables are tender, occasionally stirring. Add water, if required.
15) Add the cooked mug daal to the mixture and combine thoroughly with the cooked rice. Add little more water, if needed.
16) Adjust the seasoning and simmer for another 5 minutes, until all the ingredients are well cooked and mixed up.
17) Remove from heat, add ghee and sprinkle garam masala powder on top.
18) Keep it covered for a while, before serving.

SERVING
19) Serve the khichuri piping hot, with Beguni and Tomator Chutney, as side dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Bengali
Course: 
Main Dish
Taste: 
Savory
Method: 
Boiled
Ingredient: 
Rice, Jasmine Rice
Restriction: 
Vegetarian
Interest: 
Easy, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4
Story
Khichuri is also known to be a favorite comfort food for the Monsoon season. It should be served with crunchy Beguni(batter-fry of Brinjal), Papad Bhaja (Papadum Fry) and Ilish Mach Bhaja (deep fried Hilsa).

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