Indian Recipes

Bengali Khichdi | Khichuri recipe

Bengali Khichdi, also known as Bhaja Muger dal Khichuri, is a delicious stew made from rice, moong lentils, and mixed vegetables. This Bengali khichuri recipe is always made during the Durga puja festival. It is offered as a bhog to the goddess Durga along with some other Bengali delicacies. A satvik, vegan recipe without onions and garlic.

Bengali Khichdi served with Baingan Bhaja and Papad

The Bengali khichdi has an addition of mixed vegetables that we usually add to pulao – cauliflower, green peas, potatoes, carrots, etc. I had potatoes, cauliflower and peas so I added them to the khichdi.

Adding the vegetables to this rice and lentil preparation makes it a healthy one-pot meal. You can even skip adding vegetables if you prefer.

In this recipe, too, as with Cholar Dal, no Panch Phoron (5 spice mixture) is used. The khichuri is made fragrant by tempering whole garam masala or spices such as tej patta, cinnamon, cloves and green cardamom.

The moong lentils are roasted first and this gives the khichdi a nice warm aroma and taste. It is also a recipe without onions without garlic. The consistency of the khichdi can be adjusted as desired. The khichdi that is made during Durga puja has a mushy consistency. To suit the family’s taste buds, I didn’t make a porridge like Khichdi.

I loosely adapted this Bengali khichuri recipe from two of the Bengali cookbooks I own. Mix the two together for the best recipe.

This roasted Bengali khichdi is served with baingan bhaja or aloo bhaja. A bowl of yogurt and a couple of toasted papads on the side would go very well with this too. I had both fried and baked baingan bhaja made for khichdi and the combination was really tasty.

You can make this stew for lunch or dinner.

Step by step instructions

How to Get Bengali Khichdi. power

1. Rinse 1 cup of basmati rice or govind bhog rice in fresh water a couple of times. Here I used basmati rice. But usually govind bhog rice is used.

Rinse water

2. Soak the rice in enough water in a bowl for 20 to 30 minutes.

soaked rice in water

3. After 20 to 30 minutes, drain the water with a sieve and set the soaked rice aside.

Soaked rice water

4. Take 1 cup of moong lentils (split and peeled moong dal) in a pan. Roast the dal over low heat, stirring frequently.

Roast Moong Dal

5. While roasting or toasting moong dal, stir often over low heat. Constant stirring will roast the lentils evenly.

Roast Moong Dal

6. Roast until the lentils are light golden and fragrant. You will see the lenses begin to change color. Once the lentils are well toasted, remove them from the pan and place them in a bowl.

roasted moong dal

7. When the lenses have cooled, rinse them a few times with water. Then drain the water and set the moon lenses aside.

roasted moong dal.  rinse off

Bengali Khichuri. produce

8. Heat 3 tablespoons of ghee or oil in a 3 liter pressure cooker.

Put the ghee in the pressure cooker

9. Add 1 inch of cinnamon, 2 green cardamoms, 3 cloves, 1 tej patta (Indian bay leaf), and 1 teaspoon of cumin. Fry all the spices until they burst and smell over low heat.

The cumin seeds should also crackle when frying the spices.

Frying spices

10. When the spices smell nice, add 1 inch of grated ginger.

added grated ginger

11. Fry for 5 to 6 seconds or until the raw flavor of the ginger wears off.

Fry the ginger

12. Then add ½ teaspoon turmeric powder, ½ to ¾ teaspoon red chili powder and 1 pinch of asafoetida (hung). The addition of asafoetida is optional.

Spice powder and hung added

13. Fry for 2 to 3 seconds over low heat.

Fry 2 to 3 seconds longer

14. Then add 2 chopped tomatoes. Also add 1 chopped green chili.

chopped tomato and green chilli added

15. Fry, stirring frequently, over medium heat until the tomatoes are soft and mushy.

Steam the tomatoes until soft

16. Add 1 to 1.5 cups of chopped mixed vegetables like cauliflower, potatoes, carrots, and green peas.

Mix vegetables added

17. Stir and mix well. Fry the vegetables for a minute.

Stir and fry vegetables

18. Then add the toasted moong dal.

Roasted Moong Dal added

19. Fry for 2 minutes over low heat.

sauté vegetables and moong dal

20. Next, add the soaked rice.

Rice added

21. Stir the rice grains and mix them gently with the remaining ingredients.

Mix rice with vegetables and dal mixture

22. Add ½ teaspoon of sugar and salt as needed.

Added sugar and salt

23. Next, pour 5 cups of water. Stir and mix well. Depending on the desired consistency, you can easily change the amount of water.

Water added

24. Then cook 4 to 5 pipes under pressure over medium to high heat.

Pressure cooking Bengali khichdi

25. When the pressure has settled by itself, just open the lid of the cooker.

Pressure cooked Bengali Khichdi

30. Serve the Bengali khichdi hot or warm with baingan bhaja or yogurt and some toasted papads on the side. Garnish with coriander leaves if you like. It ensures a healthy and complete meal.

Bengali Khichdi served with Baingan Bhaja and Papad

A few more rice recipes for you!

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bengali khichdi recipe, bhaja muger khichuri, bengali khichuri recipe

Bengali Khichdi

Bhaja Muger Dal Khichuri is a stew meal made from rice, moong dal, vegetables that is made during Durga Puja. Healthy, satvik and healthy recipe.

Preparation time 30th Minutes

cooking time fifteen Minutes

total time 45 Minutes

Cooking modePrevent your screen from going dark while preparing the recipe

preparation

  • Rinse the rice in fresh water several times. Then soak the rice in water for 20 to 30 minutes. After 20 to 30 minutes, drain off all of the water and set aside the soaked rice.

  • Slowly toast the moong lentils in a pan until they are light golden and fragrant.

  • Keep stirring for even and even roasting and browning. Once well roasted, place the lentils in a bowl and let them cool at room temperature.

  • When the lentils cool, rinse them a few times in fresh water. Drain all the water and set the lentils aside.

Kichuri. produce

  • Heat the ghee or oil in a 3 liter pressure cooker.

  • First, fry all the spices over low heat, stirring frequently, until they smell fragrant – cinnamon, cardamom, cloves, bay leaves and cumin.

  • The cumin seeds should also crackle when frying the spices.

  • Now add the grated ginger and cook for 5 to 6 seconds or until the raw flavor of the ginger wears off.

  • Add turmeric, red chilli powder and asafoetida and sauté for 2 to 3 seconds over low heat.

  • Then add chopped tomatoes and chopped green chilies and sauté, stirring frequently, until tomatoes soften.

  • Add the chopped mixed vegetables like potatoes, cauliflower, and peas.

  • Stir and mix well. Fry for a minute over low heat.

  • Add the roasted moong dal and fry for 2 minutes.

  • Next, add the soaked rice and stir gently to blend.

  • Pour 5 cups of water and add sugar and salt as needed.

  • Stir, then cook 4 to 5 pipes under pressure over medium to high heat.

  • Once the pressure has settled on its own, just open the lid of the cooker.

  • Serve the khichuri hot or warm with baingan bhaja or yogurt and some toasted papads on the side.

  1. To get a pulpy consistency in the khichdi, you can also add ½ to 1 cup of water.
  2. You can mix vegetables like carrots, potatoes, cauliflower, peppers, green peas, eggplant, beans, baby corn, broccoli.
  3. You can scale this recipe to make a small serving or a large serving.
  4. The mung lenses should be in their storage time. Make sure they are fresh and not aged.

Nutritional information

Bengali Khichdi

Amount per serving

Calories 507
Calories from Fat 117

% Daily Value *

fat 13g20%

Saturated fat 7g44%

Polyunsaturated fat 1g

Monounsaturated fat 3g

cholesterol 29mg10%

sodium 651 mg28%

potassium 363mg10%

carbohydrates 81g27%

Fiber 9g38%

Sugar 3g3%

protein 19g38%

Vitamin A 3584IE72%

Vitamin B1 (thiamine) 1mg67%

Vitamin B2 (riboflavin) 1mg59%

Vitamin B3 (niacin) 2mg10%

Vitamin B6 1mg50%

vitamin C 15mg18%

Vitamin E. 1mg7%

Vitamin K 6µg6%

calcium 78mg8th%

Vitamin B9 (folic acid) 30 µg8th%

iron 4mg22%

magnesium 42mg11%

phosphorus 108mg11%

zinc 1mg7%

* The daily percentage values ​​are based on a 2000 calorie diet.

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This Bengali Khichdi post from the blog archives, first published in October 2013, was republished and updated on January 12, 2022.

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