Khichuri, a traditional Bangladeshi dish, is a flavorful combination of rice and lentils, known for its comforting and nourishing qualities. This simple yet delicious concoction is seasoned with a medley of aromatic spices that provide it with a unique depth of flavor. It's the kind of dish that warms you from the inside out, making it especially popular during rainy days when all you desire is some homey comfort food.
This dish incorporates a blend of different lentils, enhancing its nutritional profile and adding a delightful complexity to its taste. The burst of flavors from the garam masala, cumin, mustard seeds, and chilis complement the subtle sweetness of the moong, masoor, and toor dal. The addition of freshly chopped ginger, garlic, and onions, sautéed until light brown, only heightens its flavor profile.
Cooking the Khichuri is a soulful process that requires slow simmering and careful seasoning. You watch as the ingredients meld together, creating a velvety, savory, and slightly spicy stew. The final addition of ghee, roasted cumin, and a few drops of lime juice just before serving adds a delightful richness and tang to this already delectable dish.
Whether served with bhuna mangso, achar, dim bhaji, papar, or enjoyed on its own, a bowl of Khichuri truly is comfort in its purest form. It's the dish you turn to when you're seeking solace in your food, when you're looking for that familiar, satisfying taste that instantly evokes a sense of warmth and well-being. Perfect for rainy days or anytime you need a pick-me-up, this Khichuri recipe is a testament to the magic that simple, wholesome ingredients can create when cooked with love and attention. Enjoy every spoonful!
6 cups of water
¼ tsp turmeric
1 tsp salt
½ cup moong dal, washed
2 tbsp masoor dal
2 tbsp toor dal
2 small bay leaves
1 green chili
1½ tbsp cooking oil
½ tsp cumin
A big pinch of mustard seeds
2 dry red chili
1 medium onion, thinly sliced
1½ tsp garlic, chopped
1 tbsp ginger, chopped
1 medium tomato, chopped
Additional ¼ tsp of turmeric
½ tsp of Kashmiri red chili
1 tsp coriander
½ tsp of garam masala
2½ cups of cooked rice
4-5 whole green chilis
1 tbsp ghee
Additional ¼ tsp of roasted cumin
2 tbsp chopped coriander
Few drops of lime juice
In a pot, add water, turmeric, salt, moong dal, masoor dal, toor dal, bay leaves, and a green chili. Cook until tender, approximately 20-25 minutes over medium heat. Set aside once cooked.
Heat cooking oil in a separate pan. Add cumin, mustard seeds, and dry red chili. Wait for the mustard seeds to pop.
Add thinly sliced onion to the pan and sauté until soft. Add chopped garlic and ginger, and continue sautéing until onions are light brown.
Add the chopped tomato, it will cool down the pan. Add additional turmeric, Kashmiri red chili, coriander, and garam masala. To avoid the spices from sticking, add a bit of water from the cooked dal and sauté.
Cover the pan and cook on low heat for 1 minute 30 seconds. Then sauté again until the water has evaporated.
Add the cooked dal to the pan and mix well. Next, add the cooked rice and mix well.
Add the whole green chilis to the pan, cover, and cook on low heat for 10 minutes. Be sure to stir occasionally to prevent the rice and dal from sticking.
After 10 minutes, check the consistency. If it's too dry, add a bit of water.
Stir in ghee, roasted cumin, chopped coriander, and a few drops of lime juice.
Serve the Khichuri hot, and enjoy it with bhuna mangso, achar, dim bhaji, papar or on its own. Enjoy!