Category Archives: Khichuri

Pachmishali Daal er Bhuna Khichuri ( Khichri with 5 types of lentils)


Romanticism is in the blood of Bangali !! Romantic Bangalis love rain and there is hardly any Bangali who doesn’t crave for khichuri in a pouring rainy day !! Yes , Khichuri and rain is almost synonymous to the romantic Bangali adding a unique dimension to the romanticism they possess !!!

There are so many preparations of khichuri .. Some are spicy , some are mild , some are mushy while some have biriyani like grandeur . Among all of them , the most popular may be the “Bhuna Khichuri” .

Traditionally bhuna khichuri is made with aromatic rice and moong daal ( yellow peas ) . But here in this recipe I used 5 types of different daals to make it more flavorful .

Ingredients :

1 and 1/2 th cup of aromatic rice like kalojeera
1/4 th cup Moong daal ( yellow lentil)
1/4 th cup Musoor daal ( red lentils)
1/4 th cup Arhar/ toor daal ( pigeon peas)
1/4 th cup chaana and mattar dal mixed ( split chick pea and split yellow pea )
1 large onion
1 tbl spoon ginger paste
1 tea spoon garlic paste
1 tea spoon turmeric powder
2 tea spoon red chili powder
2 bayleaves
1 small stick of cinnamon
4 green cardamom
Salt to taste
Ghee+ oil
Whole green chilies

Procedure :

Before we proceed , we have to keep in mind there are some preparations before you make mind blowing bhuna khichuri .

* Wash and soak Chaana daal , mattar daal and toor daal . Don’t add moong or mussor in it . Now after minimum 2 hours of soaking half boil it with little water .

* Soak moong daal for 30 minutes . Don’t soak musoor daal . Just add the musoor daal in the moong daal when you are ready to wash the moong daal after at least 30 minutes of soaking . Musoor daal boils sooner than moong so you don’t need to pre soak it .
It’s better to fry the moong daal without oil for few minutes before soaking in water . If you have time do this , it gives the best flavor from the moong daal .

Drain the water from daal.

* Wash the rice and drain out the water .

Now Let’s come to the procedure :

1. Heat oil and ghee together . Add the bayleves , cardamom and cinnamon . Add the sliced onion and fry for a while . Add the daal and rice . Fry . The little tips is , the more you fry and stir, the more flavorful khichuri is . Add the ginger-garlic paste , red chili , turmeric powder and salt . Stir and fry . Add 5 cups of warm water . For per 1 cup of mixed chaal-daal , you should take 2 cups of water . I love little soft khichuri so I added extra little water .

2. Cover the lid and cook on medium heat until the water dries out , around 10-12 minutes . Don’t stir at that point , or else you may end up having “Letka Khichuri” ( mushy khichuri) other than bhuna !!! 😀

3. When the water dries out , add whole green chilies and stir carefully only once from bottom to top and side by side without breaking the rice . Don’t stir vigorously !! Now put the khichuri on “Dum” . For that I always use double boiler or bain marie method.It works great for me. Put your khichuri vessel over another same size vessel, filled with water. Place it on the stove..Your khichuri will get the steam and you will be surprised at the beautiful, moisture free texture of Khichuri .

Serve hot with ilish mach , begun bhaja , beef bhuna or even only dim bhaji ( egg omlette). Don’t forget the pickles and onion , lemon . Bon a petit !!!

Notes :

1: For the color of Khichuri , many complains that they don’t get that bright yellow color . If they put small amount of turmeric , color won’t come and if they put little extra , the khichuri tastes bitter .
The secret is the turmeric gets it color brighter while frying the rice and daal . Don’t put the turmeric in the oil, it may get burnt and make the khichuri tastes bitter and look darker.Always add turmeric after you added the rice and daal . Now the more you fry , the more flavorful is the khichuri and more beautiful yellow color it gets .


Norom Shada Khichuri ( Soft white khichuri)

Norom Shada Khichuri ( Soft white khichuri)

Norom Shada Khichuri ( Soft white khichuri)

I have two versions of white khichuri . One has Polau like texture , while other one is mushy !! Today’s post is about the mushy white khichuri !! Less spice and tastes awesome .

For those who wants my Polau like White khichuri click the link below

Ingredients :

2 cups Aromatic rice like kalojeera
1/2 cup Moong Daal
1/4 th cup Musoor daal
1 tbl spoon ginger paste
1/2 cup chopped onion
1 stick of cinnamon , 5 cardamoms , 7-8 cloves , 10-12 black pepper
2 bayleaf
1 large potato , cut in small cubes
Carrot , cut in small cubes
Salt to taste
Green chilies

Procedure :

1. Boil 7 cup of water with the cinnamon , cardamoms , cloves and black pepper . Reduce it to 6 cups . Strain the water . It will be added in the khichuri.

2. Soak the chaal/ rice and daal for at least half n hour . Drain out the water .

3. Heat Oil . Add bayleaves and chopped onion . Fry until transparent . Fry with chopped potatoes and carrots . Add the rice and daals . Add the ginger paste . Fry for a while . Add the 6 cups of boiling water , we boiled with the garam masala . Add salt.

4. Add some green chilies . Once the water dries out add 2 tbl spoon of ghee over the khichuri . Since it is soft khichuri , you need not put it on “dom” . It will look little mushy .


White Khichuri/ Shada Khichuri

White Khichuri/ Shada Khichuri

White Khichuri/ Shada Khichuri


Aromatic Rice like kolojeera/ Basmati 2 cups

Moong Daal / yeloow lentil 1 cup

Chopped onion 1 medium

Ginger paste 1 tbl spoon

2 Bay leaves

4 cardamoms



salt to taste

Green Chilies

Cooking Method:

1. Wash the rice and daal. Drain well.

2. Heat oil+ ghee . Add the whole garam masala , fry for a while. Add the chopped onion and fry until soft and translucent. Add the rice and daal . Add ginger paste and salt. Fry for couple of minutes stirring continuously. Now add 4 and half cup of hot water ( sincerice and daal together makes 3 cups, for each cup we have to take 1 and half cup of water). Cover the lid and cook on medium flame. Don’t Stir , otherwise you may end up having gooey type khichuri.

3. When the Water is almost dried out, add handful of green chili and stir only once with a light hand.Cover the lid and reduce the heat to very low. That is what we call “to keep on Dom” . But what I do , I place my pot over another pot filled with water and the steam doeas the “Dom” work. It works nice.

4. Garnish with bereshta ( fried onion) before you serve.

Please check the tips I shared for making pulao. Here’s the link..



Beef Khichuri

Beef Khichuri

Beef Khichuri


Cooked Desi style Beef Curry

For Khichuri:

Aromatic rice 1 cup
Daal/lentil 1 cup ( 3/4 th cup moong daal+1/4 th cup red lentil/mushur daal=1 cup)
Ginger paste 1 tbl spoon
Garlic paste 1 teaspoon
Cumin powder half teaspoon
Turmeric powder little more than half teaspoon
Chili powder 1 teaspoon
salt to taste
Whole garam masala ( Bay leaf, cardamoms, cinnamon)
Hot water 3 cups

Cooking Method:

Cook the beef in regular way, then in another vessel heat ghee+oil.Add chopped onion and whole garam masala ( bay leaf, cardamoms, cinnamon). Fry until golden brown.Now add ginger-garlic paste, turmeric-chili powder, cumin powder and salt.Now add the aromatic rice and daal (lentil) and fry a while.Add the cooked beef and hot water.You may add vegetables like potatoes, carrots and green peas in it.Cover the lid. Cook on medium low heat. After 10/15 minutes the water will be almost dried out, add handful of green chilies. Now reduce the heat of the stove and cook it on very low flame , which we call to keep on “Dom” in Bangla.

Cooking Tips:
You may use your left over beef curry to make this wonderful Khichuri. So from now on no more wastage!!!!!!!!!