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%Pork khichuri recipe with Masoor Daal debjanir rannaghar

Pork Khichuri | Bengali Masoor Daal Khichdi cooked with Pork Belly

This Bengali-style Pork Khichuri is cooked with marinated Pork Belly, Gobondobhog Rice, Masoor Daal, and a few spices and served with a dollop of Jhorna Ghee.

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Course: One-pot Meal
Cuisine: Bengali
Keyword: bengali khichuri with pork, bengali pork recipe, Debjanir Rannaghar, pork khichuri recipe, pork recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 People
Calories: 684kcal
Author: Debjani Chatterjee Alam
Cost: Rs 400

Ingredients

To cook the Pork Belly

  • 350 g Pork Belly without Skin
  • 1 Tbsp. Garlic Paste
  • 1 Tbsp. Green Chili Paste
  • 1 Tsp. Salt
  • 2 Tbsp. Lemon Juice

To Cook the Khichuri

  • Cooked Pork Belly see above and also the instruction to make this
  • 150 g Gobindobhog Rice
  • 150 g Red Lentil/ Masoor Dal
  • 2 Potatoes optional
  • 3 Onions
  • 2 Tomatoes
  • 1 Tbsp. Ginger Paste
  • 1.5 Tbsp. Garlic Paste
  • ½ Tsp. Cumin Powder
  • ½ Tsp. Coriander Powder
  • ½ Tsp. Bengali Garam Masala Powder
  • 1 Tsp. Turmeric Powder
  • 1 Tsp. Red Chili Powder
  • 1 Tbsp. Sugar
  • 1 Tsp. Salt or to taste
  • 2 Tbsp. Mustard Oil
  • 2 Tbsp. Ghee

Tempering

  • 2 Bay Leaf
  • 1 Tsp. Cumin Seed
  • 6 Dry Red Chilies
  • 2 Green Cardamom
  • 20 Black Pepper
  • 1- inch Cinnamon Stick
  • 1 Tbsp. chopped Garlic

Instructions

To Cook Pork Belly

  • It is a must to use Pork Belly without skin for this recipe.
  • I generally cut 500g pork belly into around 14-15 pieces.
  • Wash and clean the pork belly properly.
  • Now marinate the pork belly with Garlic Paste, Green Chilli Paste, Salt, and Lemon Juice. 
  • I marinate and cook the pork beforehand (overnight) and use a part of it (around 350g) to make this khichuri for 4 people.
  • In case you have less time, just marinate and cook the pork and use it in your khichuri. However, for a better taste, marinate the pork overnight.
  • Keep 3 cups of boiling water ready while cooking the pork.
  • Heat a pressure cooker.
  • Now add the pork and stir continuously till the fat melts. 
  • Add the boiling water and place the lid on the cooker.
  • Upon attaching the vent weight cook on low flame till the cooker releases pressure 3 times (3 whistles).
  • Switch the flame off and let the pressure drop.
  • Open the cooker. 
  • The pork belly is now ready to be used in the Khichuri.
  • Keep the stock as well! 
  • It will make the Khichdi more flavorful.

Making the Khichuri with Pork Belly  chunks

  • Wash both Rice and Lentils separately 2-3 times and soak them separately in water for 10 minutes.
  • In the meantime, roughly chop the onion and tomato.
  • If using Potato, remove the skin and cut it into halves.
  • Now take a clean pressure cooker and heat it.
  • Add mustard oil and heat it.
  • Temper the oil with Bay Leaf, Cumin Seed, 2 Dry Red Chilies, Green Cardamom, 10 Black Peppers, and also Cinnamon Stick.
  • The remaining black pepper and red chilies along with chopped garlic will be used at the end.
  • Once the spices start emitting an amazing aroma, add chopped Onion followed by potato chunks.
  • Fry those together till the onion changes color.
  • Now add chopped tomatoes followed by garlic paste and mix the spices.
  • Add 1 Tbsp. water and keep cooking till the mixture starts releasing oil from the edges.
  • Now add 1 Tsp. Salt followed by Turmeric Powder, Red Chili Powder, Cumin Powder, Coriander Poder, and also Sugar.
  • Give a thorough mix and add another tablespoon of water.
  • Keep the flame low and cook for a minute.
  • Now discard the water from the soaked rice and Red lentil.
  • Add both and mix thoroughly.
  • Cook for around 3 minutes on low flame.
  • Now add boiled pork chunks and mix those.
  • Add the pork stock (after heating) and mix.
  • At this point adjust the water content if needed.
  • The mixture should be fully soaked in stock or else add boiling water.
  • After soaking the mixture there should be water 2 inches above.
  • If needed adjust the salt at this point. 
  • If you want the Khichuri spicy, add a few green chilies.
  • Now cover the cooker with a lid and put the vent weight.
  • On high flame cook till the cooker releases pressure one time (one whistle).
  • Now lower the flame and cook till the pressure cooker releases pressure one time (one whistle).
  • Switch the flame off and wait till the pressure drops completely.
  • Open the lid.
  • Check the consistency.
  • If you fill it in extra thick, add ½ cup or 1 cup hot water and cook for 2 minutes on high flame.
  • Lastly, heat Ghee in a pan and temper it with the chopped garlic and remaining dry red chilies, and black pepper. 
  • Add this tempering to the Pork Khichuri and give it a mix.
  • Serve the Khichuri hot!

Notes

  1. I top this khichuri it with a few Onion crisps aka Piyanj Birista, if available. 

Nutrition

Serving: 250g | Calories: 684kcal | Carbohydrates: 89.9g | Protein: 39.8g | Fat: 18.6g | Saturated Fat: 6.2g | Cholesterol: 82mg | Sodium: 1287mg | Fiber: 18.6g | Sugar: 11.8g
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