How To Cook Khichuri Wtih Leftover Rice

Khichuri is a classic Bangladeshi comfort dish that combines rice and various lentils cooked with an array of aromatic spices. This heartwarming meal, often enjoyed on rainy days, brings together the nuanced flavors of garam masala, cumin, mustard seeds, and chilis with the earthy sweetness of moong, masoor, and toor dal. The addition of ghee, roasted cumin, and a squeeze of lime at the end elevates the dish's richness and tanginess. Perfect on its own or paired with accompaniments like bhuna mangso or achar, a bowl of Khichuri offers a satisfying, nourishing, and cozy culinary experience that soothes the soul. Enjoy this simple, yet flavorful, comfort food.

Khichuri (Indian Lentil and Rice Dish)
Ingredients:

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
Instructions:

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!


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