Masoor dal khichdi recipe aka masoor daler khichuri is a pure Bengali delicacy. It can be considered as one of the most comforting and nourishing meals which is crazily popular among Bengalis around the world, no matter where they belong. It is runny and mushy in texture exactly like porridge. So, it is also known as patla musur daler khichuri.
In Bengali culture, this type of khichdi which uses liberal dose of onions and garlic are termed as “aamish” or non-veg khichdi, in compare to the bhoger khcihdi which is cooked without onions and garlic and hence known as “niramish” or satvik khichdi. How Bengali Musoor Dal khichuri / khichdi is served ?
making bhaja muger dal khichuri heat ghee or oil in the pressure cooker. first fry the whole spices till they become aromatic - cinnamon, cardamom, cloves, bay leaf and cumin. the cumin should also crackle when frying the spices. now add the grated ginger and saute for a 5-6 seconds or till the raw aroma of the ginger goes away.
preparation for making bengali khichdi 1. rinse 1 cup of basmati rice or govind bhog rice couple of times in water. 2. soak rice in water for 30 minutes. 3. after 30 minutes drain the water. 4. in a pan, take 1 cup moong dal (split and husked moong dal).