Khichuri or the Bengali Risotto

It is rainy and stormy outside. The winds have been howling relentlessly. It has left me feeling unsettled since the afternoon. I have decided to retreat downstairs with the cat. And for dinner, I am making khichuri. A red lentil risotto like mélange, that is ultimate Bengali comfort food.

 

 

The Story of today’s khichuri

I measured out the rice and lentils, and scoured out the kitchen for all residual vegetables that I could find, add the water and the spices to stir up the gentle mixture, in the soft comforting mushy recipe. The ingredients cooked and simmered into a gentle comforting blend, soft, fragrant and comforting. In soft and happy abandon.  Everything came together as the natural light flickered away. We enjoyed this ultimately satisfying meal in quite candlelight.

About the Bengali Khichuri

The rice and lentil porridge called khichuri or khichdi has many variations and avatars across India. In some parts of India, it is made with minimal flavors and spices and reserved for sick food. On the Bengali table it is different. Monsoons signify it is time for Khichuri. Made with an assortment of spices and served piping hot with a dollop of ghee and fixings, it is comfort food at its best. A festive and drier version is this Bhuni Khichuri, reserved for special occasions.

The everyday version is made with red lentils, studded with a variety of vegetables and tempered with onions and spices. It is what comforts me when the weather is inclement. I have a variety of different khichuri recipes in The Bengali Five Spice Chronicles. This one is what soothes when skies are grey.

What goes into a the Khichuri

The most common additions are potatoes and cauliflower. I often add in carrots and broccoli too. What brings this dish together are the seasonings like ginger and sweeter spices like cinnamon. A soft and risotto like texture is important.  The proportion of lentils to rice is essential. It should be at least two parts lentils to one part rice.

How to enjoy your Khichuri?

With the lentils, rice and vegetables this is a balanced meal. Classic Bengali fixings for the khichuri include vegetarian fritters. These offer a balance of variety and texture.  A masala omelet and or fried fish is also tossed into the mix.

 

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Khichuri or the Bengali Risotto

Khichuri or the Bengali Risotto

Ingredients

  • 1 cup dried orange/red split lentils (masoor dal)
  • ½ teaspoon turmeric
  • ? cup rice (preferably kala jeera)
  • 1 tablespoon ginger-cumin-coriander paste (page 14)
  • 2 tomatoes, finely chopped
  • 1 potato, peeled and cubed
  • 1/2 cup chopped cauliflower florettes
  • 1 medium carrot peeled and diced.
  • 1/2 cup chopped broccoli
  • 1/2 cup green frozen green peas
  • 3 or 4 green chilies, slit halfway lengthwise.
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 tablespoons oil
  • 1 medium red onion, finely chopped
  • 2 tablespoons chopped cilantro
  • 1 tablespoon ghee (clarified butter)
  • 1 teaspoon cumin seeds

Instructions

  1. In a large, heavy-bottomed pan put the red lentils and about 3 cups water and bring to a simmer over medium heat.
  2. Add the turmeric and simmer for about 20 minutes.
  3. Add the rice, 3 more cups water, ginger-cumin-coriander paste,tomatoes,potatoes, cauliflower, green peas, green chilies, sugar, and salt and simmer for about 25 minutes on medium heat, stirring occasionally. The rice and lentil mixture should be a porridge-like consistency (add more water if too thick).
  4. While this is cooking, heat the oil in a wok or skillet and add the onion and cook on medium heat until soft and pale golden.
  5. Stir the onions into the rice and lentil mixture and cook for about 5 minutes.
  6. Turn off the heat and stir in the cilantro.
  7. Heat the ghee in a small skillet and add the cumin seeds and cook for about 40 seconds until the cumin seeds darken and turn fragrant.
  8. Pour the spice mixture over the rice and lentils.
  9. Stir lightly and serve the mixture hot.
https://spicechronicles.com/khichuri-bengali-risotto/

 

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