Comforting Bengali Khichuri

June 13, 2008

Khichuri 550

Bring a large aluminium pot to heat over a high flame for 30 seconds. Then add the lentils and dry roast for two minutes until a gorgeous aroma escapes the pan. Now, turn off the heat and add the rice/ Now carefully wash the rice and lentils under a cold running tap, draining the water until it’s nearly clear.

Put it back on a high heat with three cups of hot water, bring it to boil with the turmeric and leave uncovered to bubble away on medium for five minutes.

In the meantime, peel and chop the carrots, quarter the potatoes, and chop the onions. When the five minutes are up, stir in the vegetables and all the spice powders. Also add salt and the sugar.

By this time, the rice and lentil will be half cooked. Keep it cooking covered for another 10 minutes with another two cups of hot water. You want to make sure the consistency is runny.

As the cooking time is coming up, heat the ghee over a high flame in a small frying pan. When it starts sizzling, add the sugar and whole spices and let them splutter for a few seconds.

Finally, mix this tadka (or sambhar as we call it) into the Bengali Khichuri and serve.


12 Responses to “Comforting Bengali Khichuri”

  1. Lowell Tarkenton Says:

    June 12th, 2010 at 9:22 am

    Thanks for the posts. I bookmarked this and will be returning! Good job.

  2. bee Says:

    June 27th, 2008 at 8:12 pm

    thanks for your support and your entry, dear mallika.

  3. Bharti Says:

    June 23rd, 2008 at 7:22 pm

    Hey there
    First on your blog, checking it out. Interesting stuff here and I especially like the part about “eating a shoe rather than making a samosa from scratch”. too!

  4. Mallika Says:

    June 18th, 2008 at 8:06 am

    Its raining in Kolkata , and what better food than khichuri and ilish maachh bhaja :)

  5. maninas Says:

    June 17th, 2008 at 3:25 pm

    Thanks v much for the reply! HUG
    now things are much much clearer! :D

  6. mac Says:

    June 17th, 2008 at 4:14 am

    This food is so delicious.
    You must give instructions about such different recipe.
    What is the best side dish for this?
    Compare Prices & Save on Kitchenware

  7. Deepa Says:

    June 16th, 2008 at 3:02 pm

    Isn’t khichdi amazing? Yellow Moong dal tastes wonderful in any form – so mild and comforting. I am going to watch the “satc” movie tonight. Not a great fan of the show, but feel compelled to watch the movie. You know what I think – you ould start a movie discussion group section on your blog site somewhere. Would be fun!

  8. JennDZ_The LeftoverQ Says:

    June 16th, 2008 at 8:59 am

    Thanks for the great recommendation! I will add it to my list! Thanks also for posting about Bri! I think it is great the way the blogging community is coming together!

  9. Wendy Says:

    June 15th, 2008 at 11:40 am

    What a coincidence. I made kedgeree last night and it was lovely. Read in Larousse that it was based on an Indian vegetarian dish called khichdi. Was intending on hunting for a recipe and now I don’t need to. Thank you!

  10. Maninas Says:

    June 14th, 2008 at 3:54 pm

    aha – kichuri – excellent! I’ve been wanting to make one! Ta!

    Two questions though: what is _raw_ basmati rice? And what is Yellow mung dal – another type of mung bean, apart from the usual green kind? Many thanks!

  11. foodiefriend Says:

    June 14th, 2008 at 12:24 pm

    Looks great! Must be yummy in taste too….
    Nice blog for newbies in cooking….(would definitely help me in my quest to explore cooking!)
    Happy blogging!

  12. Asha Says:

    June 13th, 2008 at 6:39 am

    YUMYY! I have a Kichuri in draft too. Looks great Mallika, eating this better than Sex and the city if you ask me! :D
    Enjoy your weekend.

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