Shada Khichuri
White khichuri, also known as “Shada Khichuri” in Bengali, is a delectable and comforting dish that holds a special place in Bangladeshi cuisine. This traditional delicacy is made by combining fragrant Basmati rice and yellow lentils, cooked together with a medley of spices and aromatic ghee.
White khichuri is known for its simplicity and soothing flavors. The combination of tender rice grains and creamy lentils creates a satisfying and nourishing texture. The subtle blend of spices, such as cumin, coriander, and turmeric, enhances the dish with a delightful aroma and mild warmth.
It is a versatile dish that can be enjoyed on its own or paired with a variety of accompaniments. Many people relish it with fried eggplant, mixed vegetable curry, or a side of tender, juicy meat. White khichuri is often prepared during special occasions and religious festivals, where it brings families together and signifies a sense of unity and celebration.
Whether served on a regular day or as part of a festive spread, white khichuri is a beloved comfort food that captures the essence of home-cooked goodness and is sure to leave you craving for more.
Contributors Bio
I am a lawyer by profession. I have worked as an assistant professor at a private university. Now I am a mother to an adorable toddler. I also have a passion for cooking. I contribute recipes to the daily newspaper called ‘Kaler Kantho’ in Bangladesh.
I have learned to cook this delicious plain khichuri (a rice and lentil dish) from my mother-in-law. On the morning of Eid, our celebration begins with this khichuri made by my mother-in-law’s hands.
আমি পেশায় আইনজীবি। সহকারী অধ্যাপক হিসেবে শিক্ষকতা করেছি একটি বেসরকারি বিশ্ববিদ্যালয়ে। এখন এক দুরন্ত toddler এর মা। একই সাথে শখের রাধুনিও বটে। রান্না করতে ভালোবাসি। কালের কন্ঠ এবং বাংলাদেশ প্রতিদিন পত্রিকার রেসিপি কন্ট্রিবিউটর।
দারুন স্বাদের এই সাদা খিচুড়ি রান্নাটা আমি শিখেছি আমার শ্বাশুড়ি মায়ের কাছ থেকে। ঈদের সকালে মায়ের হাতের এই খিচুড়ি দিয়েই আমাদের ঈদ শুরু হয়।
Ingredients
- 1.5 cup pulao rice
- ½ cup mung bean
- 2 tsp ginger paste
- 1 tsp ginger paste
- 4 tbsp cooking oil
- 3 tbsp ghee
- 3-4 ps cardamom
- 2 ps bay leaf
- 1 ps cinnamon stick
- 2-3 ps cloves
- 4-5 ps green chili
- ½ cup chopped onion
- Salt to Taste
- 4 cups warm water
Instructions
- Soak fried mung beans in water for 10 minutes.
- Wash the rice and strain the water and keep it aside.
- Next, in a pot add 4 cups of water along with bay leaf, cardamom, and salt and heat it.
- In a separate pan add oil, and ghee, and heat it.
- Then add bay leaf, cardamom, cinnamon, and cloves and fry it for a bit.
- Next, add chopped onion and fry it until golden brown.
- Then add a bit of water along with garlic paste, ginger paste and fry it until the aroma of raw masala is gone.
- Add the strained rice, and mung beans and fry them for 3-4 minutes.
- Then add the prepared warm water to it.
- Next, add salt and sliced green chili to it and bring it to a boil.
- low the flame and put the lid on and put the rice in the dam for 15 minutes.
- When the rice and mung beans are boiled add 1 tbsp ghee and stir it.
- Turn off the heat and serve it while it’s warm.
