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Mashkolai Daler Khichuri

May 31, 2020 By Maumita Paul 1 Comment

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Mashkolai Daler KhichuriPin

An Amphan-battered Bengal inches back to normalcy.
Rising from the devastation left behind by the diabolical cyclone.

The Sunderbans are a picture of unimaginable ruin.
Breached embankments. Wrecked boats. Uprooted trees. Settlements engulfed by raging rivers. Arable cultivation lands inundated by the saline waters of the Bay. Homeless men and women cooped up in government buildings. Waiting for relief to be available.

Kolkata is still recovering from the gruesome shock of carnage, a stark reminder from Mother Nature of the consequences of taking Her for granted.

College Street wears a desolate look, shuttered shops, knee deep water, a lone cyclist wading through and books, priceless books, floating in despair in the sea of water.
First it was the scourge of the Covid.
Then the catastrophe wreaked by the fiendish storm.
How long before this vibrant rendezvous of bibliophiles of the city buzzes again, I wonder.

Kumartuli reeks of forlorn despair.
The ominous clouds of doubt over the fate of Durga Pujas this autumn have already been lurking in the background.
Amphan now strikes a demonic blow to whatsoever was remnant of hopes.
Ruined studios, drenched idols, worry-laced faces stare listlessly at the uncertain future the community shall need to grapple with.

Mashkolai Daler KhichuriPin

Meanwhile, I try all the usual suspects to get vegetables and other staples delivered home, only to be greeted with profuse apologies.
Supply chains are still disrupted, farms have been ravaged, it’s not overnight, the gentleman on the phone sets my expectations as politely as he possibly can, that fresh produce shall return to the markets.

I am now riddled with helplessness and guilt.

What did you have this morning ? I ask Maa.
So you are back to worrying again ? Maa reprimands. There’s so much in the pantry to cook with.
You are avoiding my question Maa, I counter. You still didn’t tell me what you had for lunch.
Mashkolai Daler Khichuri and let me tell you it was delectable, comes the answer.
Nostalgia grips me as I am transported to childhood days in Karimganj – Grandma is in front of her clay oonoon in the soot-blackened kitchen, patiently stirring a pot of khichuri. She now tempers the khichuri with hing and an alluring perfume sends my olfactory nerves to an intoxicated high.
Are you still there ? Maa checks.
I haven’t had this in decades Maa. I hear myself answer.
Need the recipe Maa, I request.

Mashkolai Daler Khichuri. A mellifluous duet of aromatic gobindobhog and mashkolai dal. A whiff of hing. The perfume of ginger. The earthiness of cumin. Rustic yet delicious.
Another classic relegated to oblivion.
Enjoy !!!

Mashkolai Daler KhichuriPin

Mashkolai Daler Khichuri

Mashkolai Daler Khichuri. A mellifluous duet of aromatic gobindobhog and mashkolai dal. A whiff of hing. The perfume of ginger. The earthiness of cumin. Rustic yet delicious. Another classic relegated to oblivion. Enjoy !!!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Cuisine Bengali

Ingredients
  

  • 1.5 cup mashkolai dal or black whole urad dal, with skin
  • 0.75 cup gobindobhog rice
  • 1.5 tsp turmeric powder
  • 1 tsp asafoetida or hing
  • 4 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1/2 tbsp black peppercorns
  • 3 bay leaves
  • 3-4 dry red chillies
  • 1 tbsp ginger freshly grated
  • 1/2 tbsp cooking oil
  • 2 tbsp ghee
  • 1/2 tsp sugar
  • salt to taste

Instructions
 

  • Dry roast the mashkolai dal, some 5-7 minutes. Soak in water, overnight.
  • Soak the peppercorn and 3 tsp cumin seeds in hot water for 2-3 hours. Drain from water, make a smooth paste with a splash of water. Keep aside.
  • Drain the soaked mashkolai dal from water, transfer to a deep bottomed pan. Add 4 cups of water, a generous pinch of salt and bring to a gentle simmer. Continue to cook till the dal is almost half cooked.
  • Add the rice, a pinch of salt and turmeric powder, continue to cook till the dal and rice are cooked. If it’s getting dry, feel free to add warm water as needed. (This khichuri shall be of runny consistency.)
  • Now stir in the cumin seeds and peppercorn paste, add the grated ginger, sugar and salt, give it a hearty mix, cook for 5 odd minutes.
  • Heat oil in a separate pan, when smoking hot, throw in the remaining cumin seeds, fennel seeds, red chillies, hing and bay leaves. Allow the spices to splutter.
  • Once the spices have released their aroma, carefully pour the oil and spices to the khichuri, mix well, cook for 2-3 minutes.
  • Adjust seasonings. Finish with a dollop of ghee.

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Filed Under: Bengali Recipes, Rice and Bread Tagged With: Bengali Dal Recipes, Bengali Food Blog, Bengali Food Photography, Bengali Food styling, Bengali Recipes, Bengali Recipes From Grandmas Kitchen, Bengali Vegetarian Recipe, Cake Photography, Dal Food Photography, Dal Photography, Indian Dal Recipes, Indian Food Photography, Khichdi, Khichuri, Kolai Dal, Lockdown Diaries, Mashkolai Dal, Mashkolai Daler Khichuri, Traditional Bengali Recipes, Traditional Recipes From Grandmas Kitchen, Vegetarian

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Comments

  1. Sreelatha

    June 2, 2020 at 3:22 pm

    Sounds delicious Maumita.

    Reply

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Recipe Rating




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Hello!! I am Maumita and welcome to Experiences of a Gastronomad.
My blog on soul food, sweet nostalgia and random musings.

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Maumita Paul
When life gives you nolen gur, you go crazy with p When life gives you nolen gur, you go crazy with pithe puli and payesh. 
And then you make a delectable nolen gurer panacotta ❤️❤️❤️
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Recipe link is there in bio.
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #nolengur #desi_diaries #capturingmagic #photography #eatseasonal #winter  #cherishedmemories #pannacotta #creatingmemories #foodthatheals
Nothing more hearty than phulkopir singara and a c Nothing more hearty than phulkopir singara and a cup of masala  tea as the evenings get a tad bit colder !!! 
Any takers ? ❤️ .
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Recipe link is there in bio. 
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 #desi_diaries #storiesofkolkata #theuncommonbox #bengalifood #india_undiscovered @ig_calcutta @stories.of.kolkata #official_photography_hub #teatime #foodgasm #foodstyling #chai #foodphotography #homemade #ig_calcutta #eatseasonal @india_undiscovered @walkwithindia @tv_stilllife #tasteofkolkata #foodporn #gastronomad_m #foodtalkindia #walkwithindia #kolkatabuzz #indianshutterbugs #foodstylist #canonphotography #calcuttacacophony #onlyinbengal #snack #foodstories #acreativevisual #chai #singara #sundayvibes
Sankranti remains one of the festivals closest to Sankranti remains one of the festivals closest to my heart. 

One of those days when I miss Grandma dearly and yearn to return to childhood and relish all the delectable pithe puli she would make !!! 
Happy Sankranti everyone !!!

On the plate 
Khejur Gurer Patishapta, Doodhpuli, Teler Pitha, Nolen Gurer Payesh and Soru Chakuli.
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
New blog post ❤️ And every year, around Sankr New blog post ❤️

And every year, around Sankranthi, the chitoi pithe moulds make a magical re-appearance from the hidden vaults of the windowless sunlight-starved and perennially musty and damp bhnaarar ghor (pantry), illuminated by a lone naked incandescent bulb, before being dusted, scrubbed, soaked, dried and then used in vehement anger for the Sankranti festivities, only to disappear once the euphoria of the harvest festival subsides.
A use and throw culture has still not invaded our lives and the fact that this rather inexpensive non-descript humble artifact is used on just a couple of occasions around Sankranti every year makes not an iota of difference to the magnanimous love and care it receives.
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To read more and try this recipe of Doodh Chitoi , direct link is there in bio. 
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Its less than a week to Sankranti and my kitchen i Its less than a week to Sankranti and my kitchen is in manic frenzy this morning steaming some stunning Bhapa Pitha. 

I have always preferred freshly ground rice flour to store-bought ones. And my hand-free 1400w hamiltonbeach JMG ensured the rice was ground to fine flour, just as I wanted it, in a blink .
(Also do check the coarse, medium and fine grinding options available which gives us such luxury of choice -  I opted for the fine option for the rice flour)

And  here’s my recipe for the quintessential Bengali Bhapa Pitha / Assamese Keteli Pitha. 
Soak the rice for 2 hours, drain from water. 
Allow the rice to dry over a newspaper or muslin cloth to drain any excess water. 
Use your Hamiltonbeach JMG to blitz the rice to a fine powder.
Transfer the rice flour to a bowl, add a pinch of salt, mix well.
Splash a little water to the rice flour, start mixing with your hand. The texture of the dough should be crumbly and just damp enough. Splash water in small increments, we don’t want a wet batter here.
Sieve the moist flour .
Take a kettle, fill it half with water and bring to a boil.
Wrap the lid of the kettle with a damp muslin cloth.
Spread a layer of the rice flour uniformly over the cloth.
Add 1 tsp of freshly grated coconut on the rice flour, followed by 1 tsp of chopped jaggery And finish it with another layer of rice flour. Press gently, take care to not press it too hard.
Wrap with another piece of moist muslin, put the lid back on over the boiling water.
Steam for 10-12 minutes.
Carefully remove the lid from the kettle. 
Gently remove the outer muslin cloth. Use a sharp knife along the edges of the lid to un-mould the pitha..
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#BigBoxOfLove

#SayToHelloPerfection #ProResultsAtHome #HamiltonBeachIndia #CookLikeAPro #fbciofficial

@hamiltonbeachindia, @fbciofficial @grainandgrowth .
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #glutenfree #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #sankranti
The Doulla Pithe that Grandma (Bamma) creates is s The Doulla Pithe that Grandma (Bamma) creates is sheer magic – Pillowy rice flour parcels with a tiny morsel of patali hidden in the center. Stewed in milk perfumed with even more patali gur.
Have a bite, Grandma coaxes.
And the molten patali bursts out of the shackles of the rice flour cocoon.
The fragrance of patali and the perfume of rice leave my palate enthralled.
I take another bite.
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If you want to try this , temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Can I taste one ? I ask as Maa’s experienced han Can I taste one ? I ask as Maa’s experienced hands effortlessly remove the pithe from the oil and immerse them in the jaggery syrup, but even before Maa can warn me, I have snatched one and bitten into the gokul pithe.
My tongue is singed.
And for that odd moment, I am all numb.
Minutes, that feel like days, pass.
And then the taste sinks in, sublime, a mellifluous symphony of grated coconut and jaggery.
This is food heaven !!!
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To try  recipe, temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
Natorer Luchir Payesh!! A sandwich, if I can use t Natorer Luchir Payesh!!
A sandwich, if I can use the liberty of an analogy, of two luchis with a divine gurer kanchagolla filling in between. Fried to a gorgeous golden. And dipped into a notun gur perfumed payesh just before serving.
You do not want it soggy, Grandma would religiously remind Maa every time, that would ruin the fun of the dish.
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To try  recipe, temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals
This is the story of Grandma. And her fierce love This is the story of Grandma. And her fierce love for rice. Not just rice, any new harvest. Any fresh produce of the soil. Her soil. As she would proudly assert.
Wasting rice in our growing-up years was never an option. Not even a single grain. This is the labour of love. She would remind Dada and me whenever we fussed about food. This is the culmination of months of back-breaking labour. Respect the grain. Respect the farmer.

Cut to the present. My chire has just arrived. Ordered online and delivered at the doorstep by a logistics company. I am blissfully ignorant of what rice went in to prepare this chire. And the farmer shall remain an unacquainted stranger to me. As would his family who possibly helped as well.
Food has reduced, I ruminate, to being impersonal, hasnt it, the consumer and the producer separated by more degrees than my mind can decipher. The price I guess for the comforts of modern life.
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To read more and  try chirer doodpuli , temporary recipe link is updated in bio ❤️
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#dessert #sweettooth #storiesofkolkata #calcuttacacophony #foodphotography #acreativevisual #nostalgia #india_undiscovered #official_photography_hub #canonphotography #eeeeeats #foodblogfeed #photographers_of_india #theuncommonbox #eatseasonal  #gastronomad_m #foodphotography #tv_foodlovers #foodpornography #foodtalkindia #photooftheday #foodporn #sankranti #desi_diaries #capturingmagic #wearebengal #eatseasonal #winter  #cherishedmemories #makarsankranti #creatingmemories #foodthatheals

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