A heartwarming one-pot Bengali meal of rice, roasted moong dal, and mixed vegetables, slow-cooked with aromatic spices and a generous dollop of ghee. Perfect comfort food for a rainy day or festive occasions.
Prep20 min
Cook40 min
Servings4
Serving size: 1 serving
372cal
6gprotein
55gcarbs
14g
Ingredients
1 cup Gobindobhog Rice (If unavailable, use short-grain Basmati rice)
1 cup Sona Moong Dal (Also known as petite yellow lentils)
4 tbsp Ghee (Divided for different stages of cooking)
1 medium Potato (Peeled and cut into 1-inch cubes)
Thick slices of eggplant marinated in simple spices and shallow-fried until golden and tender. This classic Bengali side dish is crispy on the outside, melt-in-your-mouth soft inside, and pairs perfectly with dal and rice.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Bengali Sobji Khichuri, Begun Bhaja and Roasted Papad
Crispy eggplant with gut-friendly, energy-giving khichuri. A soul-satisfying, homestyle comfort food!
This bengali dish is perfect for lunch. With 593.9399999999999 calories and 14.14g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Broken in half)
1 tsp Panch Phoron (Bengali five-spice blend)
1 tbsp Ginger Paste
2 pcs Green Chilli (Slit lengthwise)
1 tsp Turmeric Powder
1 tsp Cumin Powder
0.5 tsp Red Chilli Powder (Adjust to your spice preference)
1 tsp Sugar (Balances the flavors)
1.5 tsp Salt (Adjust to taste)
6 cup Water (Must be hot)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Preparation (10 minutes)
Wash the Gobindobhog rice and Sona Moong dal separately under running water until the water runs clear. Drain completely and set aside.
Prepare all the vegetables: peel and cube the potato, cut the cauliflower into small florets, and dice the carrot.
2
Roast Dal and Sauté Vegetables (10 minutes)
Place a heavy-bottomed pot or kadai over medium-low heat. Add the washed moong dal and dry roast, stirring continuously for 4-5 minutes until it turns a light golden color and releases a nutty aroma. Remove from the pot and set aside.
In the same pot, heat 2 tablespoons of ghee over medium heat. Add the potato cubes and cauliflower florets. Sauté for 5-6 minutes until they develop light brown spots. Remove with a slotted spoon and keep aside.
3
Tempering (Phoron) (2 minutes)
Add the remaining 1 tablespoon of ghee to the pot. Once hot, add the bay leaves, dried red chillies, and panch phoron. Allow them to crackle for about 30 seconds until fragrant.
Add the ginger paste and slit green chillies. Sauté for another minute until the raw smell of ginger disappears.
4
Combine and Cook (25 minutes)
Add the washed rice and roasted moong dal to the pot. Sauté for 2-3 minutes, ensuring they are well-coated with the ghee and spices.
Stir in the turmeric powder, cumin powder, and red chilli powder. Cook for 30 seconds.
Pour in 6 cups of hot water. Add the salt and sugar, and stir well to combine everything. Bring the mixture to a vigorous boil.
Add the sautéed potato and cauliflower, along with the diced carrots and green peas. Give it a gentle stir.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20-25 minutes. Stir gently once or twice in between to prevent sticking at the bottom. Cook until the rice and dal are soft and have reached a thick, porridge-like consistency.
5
Finishing Touches (3 minutes)
Once cooked, turn off the heat. Drizzle the final 1 tablespoon of ghee over the top. This step is crucial for the authentic aroma and flavor.
Cover the pot again and let the khichuri rest for at least 5 minutes. This allows the flavors to meld together.
Garnish with freshly chopped coriander leaves and serve hot with accompaniments like Begun Bhaja (fried eggplant), papad, or a simple tomato chutney.
124cal
2gprotein
11gcarbs
9gfat
Ingredients
1 large Brinjal (About 400-500g, also known as eggplant)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, but adds a classic Bengali flavor balance)
2 tbsp Rice Flour (For a crispy coating)
0.5 cup Mustard Oil (For shallow frying, essential for authentic flavor)
Instructions
1
Prepare the Eggplant
Wash the eggplant thoroughly and pat it completely dry with a kitchen towel.
Trim the stalk but you can leave the green cap on for a traditional look.
Slice the eggplant into uniform rounds, about 1/2-inch (1.25 cm) thick. This should yield about 8 slices.
2
Marinate the Slices
In a small bowl, combine the turmeric powder, red chili powder, salt, sugar, and rice flour. Mix well.
Generously rub this dry spice mix onto both sides of each eggplant slice, ensuring an even coating.
Let the marinated slices rest on a plate for at least 10 minutes. This step is crucial as it allows the spices to penetrate and draws out excess moisture, resulting in a crispier fry.
3
Shallow Fry the Begun
Heat the mustard oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil is ready when a pinch of the spice mix sizzles upon contact.
Carefully place 3-4 marinated eggplant slices in the pan in a single layer. Do not overcrowd the pan, as this will lower the oil temperature and make the bhaja soggy.
Fry for about 3-4 minutes on the first side, until it's deep golden brown and crisp.
Flip the slices gently and fry for another 3-4 minutes on the other side until tender and cooked through.
Repeat the process in batches for the remaining slices, adding a little more oil if the pan becomes too dry.
4
Drain and Serve
Once cooked, use a spatula to remove the fried eggplant slices from the pan.
Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
Serve immediately while hot and crispy with steamed rice and dal for a classic Bengali meal.
