A fragrant, comforting one-pot meal from Bengal. Dry-roasted moong dal and aromatic gobindobhog rice are slow-cooked with ghee and whole spices into a delicious, porridge-like consistency. Perfect for a rainy day or festive occasions.
Prep15 min
Cook35 min
Servings4
Serving size: 1.5 cups
457cal
16gprotein
74gcarbs
11g
Ingredients
1 cup Moong Dal (Also known as yellow split lentils)
1 cup Gobindobhog Rice (If unavailable, use Basmati or any short-grain aromatic rice)
3 tbsp Ghee (Divided into 2 tbsp for cooking and 1 tbsp for finishing)
2 pcs Bay Leaf
1 inch Cinnamon Stick
3 pcs Green Cardamom (Lightly crushed to release flavor)
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 Bhaja Moong Dal Khichuri, Begun Bhaja and Roasted Papad
Soul-satisfying Moong Dal Khichuri with crispy eggplant fry – a protein-packed, homestyle comfort meal.
This bengali dish is perfect for dinner. With 693.92 calories and 24.4g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 pcs Green Chili (Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Roasted Cumin Powder
1 tsp Sugar (Balances the flavors, characteristic of Bengali cuisine)
1.5 tsp Salt (Adjust to taste)
5 cup Water (Hot, plus more if needed for desired consistency)
Instructions
1
Roast Dal and Prepare Rice
Place a heavy-bottomed pot or kadai over low-medium heat. Add the moong dal and dry roast, stirring continuously for 5-7 minutes until it turns golden brown and emits a nutty aroma. Be careful not to burn it.
Transfer the roasted dal to a bowl and let it cool for a minute.
Add the rice to the same bowl. Wash the rice and dal together under cool running water until the water runs clear. Drain thoroughly and set aside.
2
Temper the Spices (Tadka)
Heat 2 tablespoons of ghee in the same pot over medium heat.
Once the ghee is hot, add the bay leaves, cinnamon stick, crushed green cardamoms, cloves, and cumin seeds.
Allow the spices to sizzle and become fragrant, which should take about 30-40 seconds.
3
Sauté Aromatics and Rice-Dal Mixture
Add the grated ginger and slit green chilies to the pot. Sauté for about a minute until the raw smell of ginger dissipates.
Add the washed and drained rice and dal mixture. Gently sauté for 2-3 minutes, coating the grains with the ghee and spices.
4
Cook the Khichuri
Pour in 5 cups of hot water. Add the turmeric powder, roasted cumin powder, sugar, and salt. Stir everything well to combine.
Bring the mixture to a vigorous boil over high heat.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20-25 minutes.
Stir gently every 5-7 minutes to prevent sticking. Cook until the rice and dal are soft and have reached a porridge-like consistency.
If the khichuri becomes too thick, add another 1/2 to 1 cup of hot water to adjust.
5
Finish and Serve
Once the khichuri is cooked to your desired consistency, turn off the heat.
Drizzle the remaining 1 tablespoon of ghee over the top.
Keep the pot covered and let the khichuri rest for 5-10 minutes. This allows the flavors to meld beautifully.
Stir gently before serving hot with traditional Bengali accompaniments like begun bhaja (fried eggplant), papad, or a simple potato fry.
139cal
2gprotein
15gcarbs
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.
