Posted on: June 12, 2020 Posted by: Deepsikha Comments: 0
Masoor Daler Khichuri

It’s raining here. For past few days the Sun has not showed up properly and it’s quite gloomy. Yes, I love “Rim Jhim Gire Sawan” by Kishor Kumar, but that doesn’t mean I love rainy days. Though, like summer, I don’t hate it totally. But my love for rainy days completely depends on whose company I am in, what song I am listening and most importantly, what food I am eating. Give me cha (tea), singara (samosa), pakoda or khichuri (khichdi) and I love rains, else I don’t.

Speaking of khichuri, a rainy day calls for Masoor Daler Khichuri. This is also called Amish Khichuri (non-vegetarian khichdi) in Bengali as it is cooked with onion and garlic. Onion and garlic are considered to be non-veg items in Bengali. Also, Masoor Dal (red lentil) is also considered to be a non-vegetarian dal. To cut the long story short, if you are a Bengali and craving for non-vegetarian food you need not have to always go for fish and meat, you can opt for khichuri as well.

Maa cooks the best Masoor Daler Khichuri, although, she doesn’t add garlic to it, but, I do. If you want you can add some veggies as well. This khichuri is best served with Bhajas (eggplant fry, pointed ground fry, omelette or fish fry). This is an one-pot-meal and it extremely easy to cook. The consistency of this khichuri should be patla (loose), so, keep hot water handy while cooking it. This is how I prepare my Masoor Daler Khichuri.

Ingredients:

  • 1 cup rice
  • 1 cup masoor dal
  • 1 tomato, chopped
  • 1 big size onion, roughly chopped
  • 5 green chilli, slitted
  • 7 garlic clove, minced
  • 1 ginger (1 inch), finely chopped
  • 1 bay leaf
  • 2 dry red chilli
  • 1/2 tea-spoon turmeric powder
  • 3 table-spoon mustard oil
  • salt, according to taste
  • hot water, as required

Method:

  • Wash rice and masoor dal and mix them together. Add turmeric powder and salt to it.
  • Now, add sufficient water so much so that the water should be atleast 3-4 cm above the rice and dal mixture. Cook for 3-4 whistles and let the pressure come down naturally.
  • Heat oil in a wok and temper with bay leaf and dry red chilli.
  • Now, add ginger and garlic and stir for 30 seconds over low flame.
  • Add onion and sauté until it becomes translucent.
  • Add tomato and stir until it becomes little mushy.
  • Now, add boiled rice and dal mixture and give a proper mix.
  • Add sufficient hot water and let it cook over low flame for 5-10 minutes.
  • Check on salt at this stage and add more if required. Also, check on the consistency. Adding hot water depends on how much loose or tight you want your khichuri to be.
  • Keep stirring frequently in between to avoid charring.
  • After the stipulated time, turn off the flame and your Masoor Daler Khichuri is ready to be served now.

Serve hot and enjoy this Bengali rainy day delicacy. Apart from Bhajas (fries), this khichuri also goes brilliantly well with Shidol Chutney (dried fermented fish chutney). I will have the recipe soon on my blog. Meanwhile, you can check another version of it if you feel like. It is called Mishti Kumro diye Shidol.

Do drop me a comment giving your feedback about this recipe of Masoor Daler Khichuri. You can also tag me on Instagram using the handle @when_a_bong_cooks.

 

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