Muharram’s Khichuri

Muharram’s Khichuri is a special variation of khichuri (rice and lentil dish) that is often prepared during Muharram, the first month of the Islamic calendar. Muharram is a time of mourning and remembrance, particularly for Ashura, the 10th day, which marks the martyrdom of Imam Hussain in the Battle of Karbala.
In many regions, especially in South Asia (India, Bangladesh, Pakistan), a special version of khichuri is made during Muharram as a part of the commemorations. This dish is considered symbolic of hospitality and community, and it is often shared among family, friends, and those who are observing the fast.
Here is a basic recipe to prepare Muharram’s Khichuri:
Ingredients:
1 cup rice
½ cup yellow moong dal (split yellow lentils)
1 medium onion (finely chopped)
1 medium tomato (chopped)
2-3 green chilies (slit)
2 tablespoons ghee (clarified butter)
1 tablespoon oil (optional)
1 teaspoon cumin seeds
1-2 bay leaves
1 cinnamon stick
2-3 cloves
1-2 cardamom pods
1 teaspoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder (optional)
1 teaspoon garam masala or biryani masala (optional)
Salt to taste
Water (about 3 cups)
Fresh coriander leaves (for garnish)
Instructions:
Rinse the rice and lentils: Wash the rice and moong dal under cold water until the water runs clear. Drain and set aside.
Heat the ghee and oil: In a large pot or pressure cooker, heat the ghee (and oil if using). Once hot, add the cumin seeds, bay leaves, cinnamon stick, cloves, and cardamom pods. Fry them for a few seconds until they release a fragrance.
Sauté the onions: Add the chopped onions and sauté until they turn golden brown. This adds a deep flavor to the khichuri.
Add ginger-garlic paste: Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
Tomatoes and spices: Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook for a few minutes until the tomatoes soften.
Combine rice and lentils: Add the rinsed rice and moong dal to the pot. Stir well to combine everything, ensuring the rice and dal are coated with the spices.
Add water: Pour in about 3 cups of water (adjust according to your preferred consistency). Stir everything, then bring to a boil.
Cook the khichuri:
If using a pressure cooker: Close the lid and cook for about 2-3 whistles on medium heat, then turn off the heat. Let the pressure release naturally.
If using a pot: Cover the pot with a lid and cook on low heat for 20-25 minutes, or until the rice and dal are soft and cooked through.
Final touches: Once cooked, gently fluff the khichuri with a fork to separate the rice and lentils. You can add a bit more ghee at this stage if desired for extra richness.
Serve: Garnish with freshly chopped coriander leaves and serve hot with a side of pickles, raita, or vegetables.
Optional variations:
Non-vegetarian versions: Some people add pieces of chicken or mutton to the khichuri for added flavor and richness.
More spices: You can adjust the spices to your liking, adding more garam masala or even a pinch of saffron for extra fragrance.
Muharram’s khichuri is often prepared to be shared with family and the community as a symbol of togetherness and spiritual reflection during this holy month. It can be made as a simple dish for fasting or as part of a larger meal.
Taste delicious letka khichuri