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%Pork khichuri recipe with Masoor Daal debjanir rannaghar
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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.

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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