Unique Masoor Dal Khichdi Recipe from Bengal and Hyderabad! - 24 Mantra Organic

Khichdi is, hands-down, the most delicious and versatile comfort meal. This one-pot dish is loaded with nutrition from rice and lentils. Additionally, you can take it up a notch by customising it with an assortment of vegetables that you may find around your home.

Given its popularity, different people across India prepare khichdi in different ways. You could have a mushy, creamy texture or pulao-style khichdi where every grain has a bite. Regardless of the preparation, they evoke a sense of comfort, nostalgia, and homeliness.

Today, we are looking at the Bengali and Hyderabadi variants of masoor dal khichdi. These masoor dal recipes are extremely popular with a tasty and healthy twist. To gain more from every bite, you must make use of organic ingredients while preparing the masoor dal khichdi. Organic food eliminates chemicals and pesticides from your diet. Plus, they bear true and authentic flavours.

So, let’s get started!

Bengali Masoor Dal Khichdi Recipe

Bengali masoor dal khichdi, also known as bhoger khichuri, is a quintessential pooja meal that is fit to be served to Gods. For us mortals, it is the perfect companion for rainy days. It is the go-to dish for Bengalis when the first cloud of monsoon occupy the sky.

For the Bengali masoor dal khichdi recipe, you will need:

• A cup of dehusked masoor dal
• A cup of parboiled rice
• One large potato, cut into chunks
• One medium onion, sliced
• One tomato, chopped
• A tablespoon of ginger-garlic paste
• 2-3 green chillies, split
• 2-3 pieces of garam masala (bay leaf, cloves, cardamom, cinnamon), whole
• Half a teaspoon of red chilli and turmeric powder
• Salt and sugar, to taste
• A tablespoon of ghee

Follow the steps of the Bengali masoor dal khichdi recipe as given below:

1. Wash and soak the rice and dal separately for at least half an hour.
2. Melt the ghee in a pressure cooker, add the whole spices and saute it until it turns aromatic.
3. Next, fry the onion until it turns translucent. Saute the ginger-garlic paste until it loses its raw smell.
4. Add the rice and masoor dal to the pressure cooker, followed by the tomatoes, potatoes, and green chillies. Mix everything together.
5. Saute it for a while. Sprinkle some salt, sugar, and other spices.
6. Pour in about four cups of water and close the pressure cooker.
7. Pressure cook it for about 7-8 whistles.
8. Drizzle some ghee over the masoor dal khichdi and enjoy it with a side of begun or aloo or potol bhaja, papad, omelette, or pickle.

Hyderabadi Masoor Dal Khichdi Recipe

The Hyderabadi masoor dal khichdi is a stark contrast to the Bengali masoor dal khichdi. While the Bengali masoor dal khichdi is runny and well-incorporated, this preparation is more like biryani with each fluffy grain of rice separate from the rest.

For the Hyderabadi masoor dal khichdi recipe, you will need the following items:

• Two cups of Basmati rice
• A cup of dehusked masoor dal
• One medium onion, thinly sliced
• Two green chillies, finely chopped
• A teaspoon of ginger-garlic paste
• Two bay leaves
• An inch of cinnamon
• Four buds of cloves
• Four pieces of cardamom
• Half a teaspoon of black pepper
• Half a teaspoon of shahi jeera
• 5-6 sprigs of mint leaves
• A quarter cup of chopped coriander
• A teaspoon of clarified butter
• Half a teaspoon of turmeric powder
• Four tablespoons of oil
• 600mL water
• Salt, as per taste

Here are the steps for the Hyderabadi masoor dal khichdi recipe:

1. Rinse and put the rice and dal to soak for 30 minutes.
2. Heat the oil in a heavy-bottomed pan. Toss in the whole spices – bay leaf, cinnamon, cloves, cardamom, black pepper, and shahi jeera.
3. Roast them until they turn aromatic.
4. Add the onions and saute them until they turn light brown. Now, add the ginger-garlic paste and fry them for a minute or more.
5. Pour in the water and bring it to a boil. As the water starts boiling, add the salt, green chillies, mint leaves, coriander leaves, and ghee to it. Let it all mix together.
6. Add the rice and the dal to the pan and once again bring everything to a boil. Once it does, reduce the flame and place a heavy lid.
7. Cook until the rice is al dente. Garnish the Hyderabadi masoor dal khichdi with ghee-roasted cashew nuts and serve it with rasam, pachi pulusu, or Hyderabadi til/imli khatta.

Enjoy the versatile dish of khichdi in all its glory with the masoor dal khichdi recipes shared above. They illustrate how you don’t have to be sick to enjoy this delicious, homely dish. And even if you were, the great nutritional value of organic rice, lentils, and spices will immediately nurse you back to health!

Try 24 Mantra Organic’s Masoor dal and Savour the taste of organic goodness.