Khichuri or Khichdi is an Indian rice and lentils preparation. Bhaja Moong Dal Khichuri made with rice and roasted mung beans is very popular in North India, especially during the monsoons or winter-time.
Steaming vegetable khichdi made of roasted moong dal and Gobindobhog rice, with a fine layer of roasted and ground garam masala and desi ghee on top, with some crunchy beguni (eggplant fritters) on the side, is pure ecstasy! Dal khichdi made in a pressure cooker is the ultimate comfort food for cold wintery days or rainy days.
Seasonal vegetables such as potato, fresh green peas and cauliflower are commonly added to this Indian rice and lentils dish. Khichdi rice is made in a single pot and served with a variety of fries (bhaja). This hearty vegetarian main course dal khichdi dish is truly satisfying and delicious! The soft gooey khichuri accompanied by crisp batter-coated fries is sheer indulgence.
In Bengal, moong dal khichdi is a delicacy, commonly prepared on rainy days or during the winter months. Bhoger Khichdi is a staple offering to the Goddess on Durga puja/Saraswati puja/ festival days. Bengali Bhog er Khichuri or Niramish Khichdi when prepared with pure devotion and faith is a divine offering.
When Bhaja Mung Dal er Khichuri, a one pot rice and lentil dish is cooked on any other day with a mix of vegetables and spices, it’s comfort food for the soul.
The nutritious, soft, mushy rice and dal combo, lightly seasoned and cooked with vegetables is easily digestible and perfect for infants or the sick. A hot bowl of freshly made nourishing khichuri does your body a world of good!
Khichuri Recipe Bengali Style:
There’s a sharp nip in the air lately and I have this craving for some piping hot moong dal khichdi, crispy fritters and papad. This delicious one-pot dish, a soothing mélange of lentils, gobindobhog rice and seasonal vegetables, flavoured with desi ghee, is just the perfect foil for the dreary weather outside.
- Heat a kadai and dry roast the moong dal till it turns slightly brown. Cool. Then wash the rice and dal and keep aside.
- Peel and quarter the potatoes and slit the green chilli.
- Heat 2 tbsp oil in a pressure cooker. Add bay leaf, cinnamon, cardamoms and cloves.
- Once they start to pop, add cumin seeds and green chilli. Sauté and add ginger paste.
- Fry for 30 seconds for the raw smell of ginger to go. Now toss in the cubed potatoes and green peas. Mix well and sauté for a minute.
- Next add the rice and roasted mung dal. Combine well.
- Sprinkle turmeric powder, cumin powder, salt and sugar. Stir everything together till the spices are uniformly spread. Pour 4 cups of water and mix everything well.
- Close the lid and pressure cook for 1 high and 2 low whistles.
- Meanwhile roast the paanch phodon (five spice mix of mustard seeds, cumin seeds, fenugreek seeds, fennel seeds and nigella seeds). Cool and grind to powder.
- Once the pressure releases, add a spoon of ghee and some freshly roasted and powdered paanch phodon or garam masala. (If the rice dal mixture is too dry, add a little water and mix well)
- Serve Bengali Khichuri with papad and begun bhaja or fried eggplant fritters.
If you are searching for more moon dal recipes, then do try out Moong Dal Dosa
Moong Dal Khichdi Recipe details below:
Khichuri Recipe
Ingredients
- Rice – ½ cup
- Sona Moong Dal – ½ cup
- Potato – 3 medium
- Peas ½ cup
- Ginger paste – ½ tsp
- Green chilli -1
- Bay leaf – 1
- Cinnamon – ½ inch
- Cloves -2
- Cardamom – 2
- Cumin seeds – ½ tsp
- Turmeric – ¼ tsp
- Salt - 2 tsp
- Sugar - 1 tsp
- Cumin powder – ½ tsp
- Water - 4 cups
- Oil – 2 tbsp
- Ghee – 1 tbsp
- Paanch phodon powder or garam masala (optional) – ¼ tsp
Instructions
- To prepare the Bengali Khichuri, dry roast moong dal in a saute pan on a low flame till it turns a golden brown. Cool and wash with water. Drain the dal and keep aside.
- Wash the rice with fresh water and keep aside.
- Peel the potatoes and cut them into big cubes. Slit the green chilli.
- Heat some oil in a pressure cooker. Toss in the whole garam masala - bay leaf, cinnamon, cloves and cardamoms. Saute for about 15 seconds.
- Next add cumin seeds and slit green chilli. Fry for a few seconds and then add the ginger paste.
- Fry till the raw smell of ginger goes away. Add the cubed alu and green peas. Combine all the ingredients well and sauté for about a minute.
- Transfer the washed rice and yellow moong dal to the pressure cooker. Mix gently.
- Lower the flame and season with salt, sugar, haldi, and jeera powder. Mix everything together so that the rice, dal and veggies are well coated with the spices.
- Add four cups of water. Give everything a good mix.
- Put on the pressure cook lid and cook on high for one whiste. Lower flame and cook on low for two whistles.
- In the meantime, dry roast paanch phodon consisting of cumin, mustard, fenugreek, fennel and nigella seeds. Allow to cool and then grind to powder.
- Once the pressure drops, open the pressure cooker and drizzle a spoon of fresh ghee. Sprinkle some of the freshly made paanch phodon powder or add a little garam masala. (If the rice moong dal khichdi is too thick, pour a little water and combine well).
- Serve Bhaja Moong Dal Khichdi with aloo bhaja or begun bhaja.
Notes
Use Gobindo bhog rice to enhance flavour
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