Khichuri Recipe
Khichuri - Bengali Lentils And Rice is a comforting classic that brings together the nutty flavour of roasted moong dal, soft rice, fragrant spices, and the richness of ghee. Whether you're preparing a simple weekday lunch, recreating traditional Bengali flavours, or making bhoger khichuri for a festive occasion, this recipe is a lovely way to enjoy a timeless favourite.Serve it hot with crispy begun bhaja, aloo bhaja, papad, or tangy tomato chutney for a complete Bengali-style meal. With a few everyday ingredients and the simple step of roasting the dal, you can bring the warmth of a Bengali kitchen straight to your table.Give this Bengali khichuri recipe a try, and let the comforting flavours speak for themselves. Don't forget to save the recipe, share it with fellow food lovers, and explore more traditional Bengali recipes for your next homemade feast! 💛
Servings: 4
Calories: 156kcal
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
You can add sliced onions, cauliflower florets, carrot, etc.
Use Gobindo bhog rice to enhance flavour
Use Gobindo bhog rice to enhance flavour