Masoor Dal Khichuri

Masoor Dal Khichuri is a simple, wholesome, and nourishing one-pot meal that is perfect for busy weekdays or comforting family lunches. Made with rice and red lentils simmered together with mild spices, this classic Bengali dish is light, flavorful, and incredibly satisfying.

Its soft texture, subtle seasoning, and earthy lentil flavor make it an everyday favorite that's both easy to prepare and packed with nutrition. Comforting and easy to digest, Masoor Dal Khichuri is an excellent choice for a quick homemade meal without compromising on taste.

Traditionally served with fried eggs, crispy potato fries, papad, or a spoonful of ghee, this comforting khichuri is a timeless Bengali staple that brings warmth and simplicity to the dining table.

Ingredients

• 1 cup rice

• ¾ cup masoor dal (red lentils)

• 2 potatoes, cut into cubes

• 1 tomato, finely chopped

• 1 onion, finely chopped

• 1 tsp ginger paste

• 1 tsp garlic paste

• 3–4 green chillies

• 2 bay leaves

• 1 tsp cumin seeds

• ½ tsp Shalimar's Chef Spices Turmeric Powder

• ¼ tsp Shalimar's Chef Spices Red Chilli Powder

• 1 tsp Shalimar's Chef Spices Coriander Powder

• 2 tbsp Shalimar's Mustard Oil

• 1 tbsp ghee

• Salt, to taste

• 5 cups hot water

  
  

Method

Wash the rice and masoor dal thoroughly, then drain and set aside.

Heat Shalimar's Mustard Oil in a heavy-bottomed pan or kadai. Add the bay leaves and cumin seeds, allowing them to splutter until fragrant.

Add the chopped onion and sauté until translucent. Stir in the ginger paste and garlic paste, cooking until the raw aroma disappears.

Add the chopped tomato, Shalimar's Chef Spices Turmeric Powder, Red Chilli Powder, and Coriander Powder. Cook until the tomatoes soften and the spices are well combined.

Add the cubed potatoes and cook for 2–3 minutes. Then add the washed rice and masoor dal, stirring gently to coat them evenly with the spices.

Pour in the hot water and season with salt. Add the green chillies and bring the mixture to a boil.

Cover and cook over medium-low heat until the rice, lentils, and potatoes are tender and the khichuri reaches a soft, creamy consistency.

Finish by stirring in the ghee and let the khichuri rest, covered, for 2 minutes before serving.

Serve hot with fried eggs, crispy potato fries, papad, or pickle for a comforting and satisfying Bengali meal.