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Wednesday, October 7, 2015

Khichuri Kancha Maslar

Winter is coming up and so is the season for khichuri for those sleepy rainy Sunday lunches. This khichuri is from my dida and is not the typical bong niramish version (for that you have plain Khichuri). This has the flavor or raw spices and is made without any oil. However, you can indulge yourself with a large dollop of ghee on top of it.


  • 1 cup rice
  • 3/4 cup musur dal ( Red Lentil)
  • 2 medium potatoes cut into halves
  • 1 cup cauliflower florets
  • 1/2 cup green peas
  • 1 tsp. turmeric powder
  • 1” ginger knob grated
  • 2 fat cloves of garlic grated
  • 1 medium sized onion cut into quarters
  • 4-5 green chilies
  • 2 bay leaves
  • 1 tsp. sugar
  • Salt to taste


Wash rice and dal thoroughly.  Take a big pan and put rice and dal  along with salt, sugar and turmeric powder. Mix well and pour enough water, about six cups. Throw the potato halves into it. Cover it up and let it come to a boil on high heat. Once it starts boiling remove the lid and one by one add bay leaf, onion, grated ginger, garlic and green chilies, cauliflower florets and green peas. Keep boiling on medium heat till rice , dal and potatoes are cooked and look a bit mushy. You might need to add water to get the desired consistency.
Serve it with a big spoon full of ghee.

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