Chingri diye Masoor Dal Khichuri (Prawn Khichdi - Bong Style)

          Khichuri / Khichdi is a comfort food and a great one-pot meal option. So why not make a non-veg. version of it? It was my first try at preparing this Prawn Khichdi in a true Bengali style. I used masoor dal (red lentil) instead of moong dal (split green gram) and cooked in mustard oil. Turned out real yummy. 

          You can relish this Khichuri with just papad or with any side dish. Traditionally Khichuri  is relished with labra (mixed Veg. curry). So It's your choice. So check out the step by step pictorial recipe to prepare it.

Khichuri - 

• 1/3 cup masoor (red lentil) dal, soaked for 30 minutes
• 1/3 cup basmati rice, soaked for 30 minutes
• 1 potato, cubed
• 1/2 cup green peas
• 1 cup cauliflower florets
• 8-10 beans, cut into 1" pieces
• 3 tbsp. mustard oil
• 1 tsp. panch phoron 
• 2 bay leaves
• 1-2 dry red chilies
• 1 tsp. ginger, chopped
• 1/2 tsp. turmeric powder 
• salt to taste
• 4 cups water
• 8-10 cashew nuts
• 7-8 almonds
• 1 tbsp. ghee

Prawn Curry - 

• 1/2 cup shrimps / prawns, deveined & cleaned
• 1 tbsp. mustard oil
• 1 tsp. cumin seeds 
• 1 dry red chili
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• salt to taste
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala powder

          Prawn Curry - Heat oil in a pan and temper with cumin seeds and dry red chili. Add the onion, ginger and garlic. Sauté till light brown.

          Add the prawns and all the dry spices. Mix everything well and stir fry on a low flame till the prawns are cooked. Sprinkle water at intervals if needed. When done, keep aside. 

          Khichuri - Heat 1 tbsp. oil in a pan and sauté the veggies (except green peas) till light brown in colour. Drain and keep aside. 

          Heat remaining oil and temper with bay leaves, red chilies, panch phoron and ginger. Sauté for a few seconds. Add the soaked dal, rice and turmeric powder. Sauté for 2 minutes.

          Add 4 cups of hot water and bring it to a boil. Cover and simmer till half done. Add salt, fried veggies, green peas, cashew nuts and almonds. 

          Cover and simmer further till done and all the water is absorbed. Add the prepared prawn curry and ghee. Give it a stir and switch off the flame.

           Garnish with coriander leaves and serve along with papad, lemon wedges, green chilies or / and a side dish. 








Note - 1.  The recipe source is from a Cookery show, but with some twist here and there.
            2.  If you desire a thick or thin khichuri, then adjust the water accordingly.
            3. If you could get gobindo bhog rice (an aromatic rice) then that would be just right to                         prepare this khichuri 

                      Prawn Curry - Heat oil & temper with cumin seeds & dry red chili. Add
                      the onion, ginger and garlic. Sauté till light brown.

                     Add prawns & all dry spices. Mix well & sauté till prawns are cooked. 
                    When done, keep aside. 

                     Khichuri - Heat 1 tbsp. oil & sauté veggies (except green peas) till light
                     brown in colour. Drain and keep aside. 

                      Heat remaining oil & temper with bay leaves, red chilies, panch phoron 
                      and ginger. Sauté for a few seconds.

                       Add soaked dal, rice and turmeric powder. Sauté for 2 minutes.

                     Add 4 cups of hot water & bring to a boil. Cover & simmer till half done. 

                     Add salt, fried veggies, green peas, cashew nuts & almonds. Cover &
                     simmer further till done and all the water is absorbed.

                     Add prepared prawn curry & ghee. Give it a stir & switch off the flame.

                     Garnish with coriander leaves & serve along with papad, lemon wedges, 
                      green chilies or / and a side dish.