Musur Dal Diye Khichuri/ Khichuri with Masur Dal

Khichuri is almost an emotion in Bengali household. Khichuri is made with different kind of lentils along with rice. The most popular recipes of Khichuri includes Moong Dal. Another variation of Khichuri is made with Masur dal. The taste is quite unique and is definitely worth trying.  Here is the recipe for the Musur Dal er Khichuri.

Ingredients –

Rice 1 cup,
– Musur Dal- Red Lentils 1 cup
– medium sized potatoes- 2
– Peas-100 gms,
– tomato (big sized)- 1
– Cauliflower- small, 1
– Onions- 5 to 6
– Ginger paste – 1 teaspoon
– Red chillies, dried, 2
– Cumin seeds 1 teaspoon
– Bay Leaves 2
– Sliced Green Chllies 2
– salt according to taste
– Sugar 1 teaspoon
– Turmeric powder about a teaspoon
– Ghee 1 table spoon
– water as required
– Red chilly powder – 1 teaspoon

Preparation –

  • Wash and drain the rice and dal separately.
  • Chop the onions and cut the cauliflower and potatoes into large chunks then sprinkle salt on the cauliflower and potatoes.
  • Heat oil in a frying pan and fry the cauliflower and potatoes, till they turn brown (golden).
  • Drain out on paper/tissue and keep them aside.
  • In a pan take ghee and heat it.
  • Add the cumin seeds, bay leaf, cinnamon, cardamom and cloves, and let sizzle.
  • Add the onion and ginger paste to it along with the tomato pieces, tumeric and salt.
  • Add cilantro while adding the fried vegetables which were kept aside followed by the peas and the onions. Stir it well.
  • Pour the water in a stock pot and allow it to boil.
  • Once it starts boiling, add the rice and musur dal.
  • Add in the rest of the spices along with water, and cover the pan with a lid.
  • Check the water while cooking.
  • Some people love Khichuri quite runny others dont- if you want it to be runny add some more water.
  • When the rice and lentil concoction is cooked properly, add it to the pan where you sautéed the vegetables.
  • Stir well to let the flavours come together.
  • Cover the pan and let it simmer for a few minutes (take care so that you don’t burn the rice).
  • Remove from heat, stir in ghee, and allow some standing time with the lid on before serving.
  • When half done, add the vegetables so that they also get boiled, but take care not to mash them.
  • When the rice and the dal (pulse) reach a semi-solid consistency and seem to have been cooked completely, the dish is ready to serve.
  • Serve by pouring a teaspoon of ghee on the top and garnish with sliced pieces of green chillies.
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