My childhood memories of rainy days are filled with bunking school (not so healthy habit) and Musur Daler Khichudi, Omelette, Maach Bhaja and Beguni. Unlike its popular variant, bhog er khichudi, this one uses onion and garlic. Often halves of potatoes would go along with other ingredients and make drool-worthy aloo bhaate.
This exquisite Bengali dish is highly nutritious and nourishing. And one has the liberty to add some healthy vegetables like fresh green peas, big diced pieces of pumpkin and carrot and French beans. In our house, it always has a runny and mushy texture, a standard consistency for this khichudi. Thus, it is sometimes called patla (runny) musur daler khichudi.
My mother used to tell stories of Bengal and its food culture along with the recipe. Food and its history have several opinion-based practices, which are baffling. One was about barring Musur Dal for its rich protein content, which considered it aamish (non-vegetarian). Thus, musur dal isn't used for pujo pandal or religious festivals. Even there was a time when widows weren't allowed to have musur dal, considering it non-vegetarian. Many parts of the state still follow it. Meanwhile, the inclusion of onion and garlic add to its non-vegetarian feature.
Image Courtesy: Tanuja Kitchen @YouTube
Growing up, I never tried to dig into its history. But as a practice, I never cook musur daler khichudi during any religious festival at home. And one of the best occasions is when it rains. Depending on the availability and liberty of time, either I prepare beguni (chickpea flour coated eggplant fritters), begun bhaja (eggplant fries) or omelette. A lavish dollop of pure ghee adds that perfect nostalgic essence. For many Bengalis, including me, khichudi is a comfort food during monsoon. Contrary to regular practice, I cook it in a pressure cooker. And in no time, it gets ready.
Here is the recipe for making rainy day lunch a native indulgence of West Bengal.
Musur Dal-er Khichudi
Musur daler khichudi with maach bhaja
Ingredients
• 1 cup musur dal or red lentil
• 1 cup Sona Masoori rice
• 2 medium potatoes
• 8-10 French Beans
• 1 medium size carrot
• 1 big onion
• 1 inch of fresh ginger root
• 4-5 garlic cloves
• 2-3 Green chillies
• 2-3 whole cinnamon
• 2 bay leaf
• 2 dried red chilli
• 2-4 green chilli
• 1/2 tsp turmeric powder
• 2 tbsp clarified butter or gawa ghee
• 1 tsp sugar
• Salt to taste
• 5 cup water
Red lentils
Method
1. Wash the rice and red lentils thoroughly
2. Soak them for at least 30 minutes
3. Wash the vegetables you are using. Cut the potatoes into halves. Cut French beans into halves and chop big cubes of carrots.
4. Peel and cut onions and ginger. Peel the garlic.
5. In a small blender, make a paste of onion, ginger and garlic. Add water if required.
6. Drain the excess water from the rice in a strainer.
7. Heat the pressure cooker and add 1 tbsp clarified butter.
8. Add the bay leaf, dried red chilli (broken into halves)and whole cinnamon.
9. Add the onion paste keeping the flame low.
10. Season it with salt to taste and turmeric powder.
11. Add the vegetables and green chilli and give them a thorough stir. Cook for a couple of minutes.
12. Add the rice and musur dal and fresh green chillies. Mix them well.
13. Fry them on low-to-medium flame for a few minutes.
14. Pour around four and a half cups of water. Add the sugar.
15. Put the lid and cook on high flame till it gives two whistles.
16. Reduce the flame and cook for another five minutes.
17. Switch the gas off.
18. Once the steam goes off, open the lid, add 1 tbsp of ghee and stir it gently.
19. Serve hot with a teaspoon of ghee and accompaniments of your choice.
Try this Bengali comfort food, a monsoon staple and fall in love with the rains all over again.