Masoor Daler Khichuri or Red Lentils Khichdi with Jhiri jhiri Aloo Bhaja

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We’d heard that in winters it rains in Texas, whereas it snows in other parts, coming down here in Texas we literally felt so. Winters have become really terrible with frequent rains. And going out of home with an infant looks like an absolute no. We missed out our Christmas expedition cause three of us were down with a cold. But it was compensated by marathon cooking at home. We sometimes celebrate our time with cooking and gorging on the delicacies. This Christmas was something different, after eating a lot of cookies and cakes from a week ahead, we didn’t want anything sweet.

We wanted was something nice and simple. The rain frequently forced me to laze and cook something warm. Therefore, I decided to make the Bengali style Masoor Daler Khichuri or Masoor Dal Khichdi  seasoned with the garam masala to comfort us.

Khichdi is a traditional Indian dish cooked in almost all states of India with variety in seasoning, vegetables and lentils along with rice. This variation of Khichdi is also termed as Amish Khichuri or Non veg variation as Red Lentils is considered non veg for their long term association with the nitrogen fixation. It is eaten warm in winter or rainy days. The variation I prepared, is loaded with spice, but with no vegetables and is served with warm crispy Aloo Bhaja or deep fried potatoes and a simple omelette.

Masoor daler Khichuri with Aloo Bhaja, Omelette and Pickle
Masoor daler Khichuri with Aloo Bhaja, Omelette and Pickle

Recipe of Masoor daler Khichuri:

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Ingredients:

  1. Basmati Rice or Long Grained Rice – 1 cup
  2. Masoor Dal or Red Lentils – 3/4 cup
  3. Big Onion – 1, finely chopped
  4. Ginger Garlic paste – 1 tbsp
  5. Bay leaves – 2
  6. Cloves – 4-5
  7. Peppercorns – 4-5
  8. Cinnamon – 1 big piece
  9. Cardamom – 2-3
  10. Mustard Oil – 2 tbsp
  11. Cumin seeds – 1 tsp
  12. Cumin powder – 1 tsp
  13. Turmeric powder – 1 tsp
  14. Coriander powder – 1 tsp
  15. Red chili powder – 1 tsp
  16. Green chilies – 2 cut into thin slices
  17. Tomatoes – 3-4 medium size cut into slices
  18. Dry Red Chili – 1-2 pieces
  19. Salt – according to taste

Steps of Preparation:

  1. Wash the Basmati rice and soak it in water for 30 mins.
  2. Wash the Red Lentils until the water is clear.
  3. Heat a wide bottomed pan, add the 2 tbsp mustard oil.
  4. Into the pan, add the whole spices like bay leaves, cinnamon, cardamom, cloves, peppercorns and cumin seeds.

    Seasoned with whole spices
    Seasoned with whole spices
  5. After the whole spices crackles, add the finely chopped onions and cook it till it’s pink in color.

    Adding Onion
    Adding Onion
  6. Add the ginger garlic paste and cook till the raw smell of the ginger garlic goes away. Then add tomatoes, green chilies and saute it.

    Adding Tomato and Green Chili
    Adding Tomato and Green Chili
  7. After the oil starts to separate from the mixture, add the red lentils.

    Adding Red Lentils
    Adding Red Lentils
  8. Add the dry ground spices (cumin powder, coriander powder, red chili powder, turmeric powder and salt) to the lentils and saute it for 2 mins.

    Adding Dry Ground Spices
    Adding Dry Ground Spices
  9. Add 3 cups of water and let the red lentils cook, cover the pan with a lid.

    Adding Water to the lentils
    Adding Water to the lentils
  10. Once the red lentils look half cooked, add the soaked rice and cover the lid.

    Adding Soaked Basmati Rice
    Adding Soaked Basmati Rice
  11. Cook the Khichdi, till the water dries out or thickens. In case, you feel water is insufficient add extra cup of warm water.

    Almost Done
    Almost Done

I was craving for a mushy version of the Khichdi, so I let it cook extra till the rice is almost done into a mashed texture and the lentils form a thick gravy kind of around the rice.

Traditionally, in Bengal the Khichdi is served with either a fish fry or omelette or eggplant fritters or thin potato sliced potato fries. So, I went according to the roots and served mine with Omlette and Jhiri Jhiri Aloo Bhaja.

 

Recipe of Jhiri Jhiri Aloo Bhaja:

Jhiri Jhiri Aloo Bhaja
Jhiri Jhiri Aloo Bhaja

Ingredients:

  1. Medium sized Potatoes – 2
  2. Turmeric Powder – 1 tsp
  3. Mustard Oil for deep frying
  4. Chili flakes for seasoning
  5. Black salt for seasoning

Steps of Preparation:

  1. Wash the potatoes and peel off the skin.
  2. Cut the potatoes into thin slices and soak them in ice cold water.

    Thin slices of potato
    Thin slices of potato
  3. Strain the potatoes just before frying and mix the turmeric powder so that it evenly coats on the potato surface.

    Coat evenly with turmeric
    Coat evenly with turmeric
  4. Deep fry the slices till crisp and light golden brown.

    Deep fry the potatoes
    Deep fry the potatoes
  5. Season it with chili flakes and black salt when the fries are hot.

Recipe for Omelette:

Omelette
Omelette

Ingredients:

  1. Egg – 3 large sized
  2. Turmeric Powder – 1 tsp
  3. Salt – according to taste
  4. Mustard Oil – 1 tbsp

Steps of Preparation:

  1. Beat the egg with turmeric powder and salt till fluffy.
  2. Heat a pan, add 1 tbsp of Mustard Oil and pour the egg batter.
  3. Flip the egg Omelette, when the egg solidifies and is golden brown.
  4. Cook the other side till golden brown.
Masoor dal er Khichuri served with Aloo Bhaja and Omelette
Masoor dal er Khichuri served with Aloo Bhaja and Omelette

Now serve these yummy potatoes with the Khichdi and relish with pickle and Omlette. Perfect comfort food for the winter and rainy days, as it’s loaded with the pungent flavor of mustard oil, which is a sure relief to a blocked nose and sore throat.

Masoor Dal er Khichuri or Red Lentils Khichdi with Jhiri jhiri Aloo Bhaja
 
Author:
Recipe type: Main Course
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
 
Masoor dal er Khichuri, served as a comfort food in cold weather as it's believed to keep the body warm, served with fish fry or Omlette or crisp potato fries.

 

One Comment

  1. Anonymous said:

    Good recipe for khichudi.

    October 2, 2017
    Reply

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