Khichuri is one of those dishes that can be made without any hassles and can be enjoyed any time with any side dish. This is the cuisine that we Bengalis have grown up eating especially during the rainy season with Ilish mach Bhaja, Bejuni, and Chutney.
The best thing about khichuri is you can make it mild, spicy, thick, or runny depending on your mood. You can even make it light and have it when you are not well. This comfort food is one of the most loved and considered by all Bengalis throughout the globe.
The one-pot meal consists of rice, dal, veggies, and a few spices that result in a fragrant scrumptious dish. Kichuri always reminds me of home when I am outside traveling. It is kind of a king of all times, does not matter whether the day is good or bad.
Let us see how to make an authentic Bengali-style Khichuri and what ingredients are needed for the same.
Masoor Dal Khichuri Recipe (Bengali-Style)
Equipment
- 1 Induction Cooktop
- 1 Kadhai
- 1 Handi
Ingredients
- 1 cup Masoor Dal
- 1 cup Basmati rice or Gobindo Bhog rice/any rice that you use
- 1 Potatoes large
- 1 ½ cup Cauliflower florets 4-6 cm florets
- 1 cup Tomato
- 1 tbsp Ginger paste
- 3 Green Chilis
- ½ cup Green Peas
- 1 Carrot medium
- 5 Beans
- 1 Onion medium, optional
- 1 tsp Cumin seeds
- ½ tsp Cumin powder
- 4 Green Cardamon
- 3 Dried Red Chilis
- 1 Bay leaf
- 3 Cloves
- 1 inch Cinnamon
- 1 tsp Turmeric powder
- 1-1 ½ tsp Red Chili Powder
- 1 tsp Garam Masala
- Salt to taste
- Sugar to taste
- Vegetable oil
- Mustard oil
- 1 tsp Ghee
The simple yet yummy and authentic Khichuri is ready to be served. Pair it with hot Beguni, Aloo Bhaja, Chutney, and papad, and enjoy its flavors.
The fragrance will take you over along with the outpouring textures and tangs. Does not matter when you make it, all you have to do is relish and share the luscious food with one and all.
Enjoy!