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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.
Preparation (10 minutes)
Roast Dal and Sauté Vegetables (10 minutes)
Tempering (Phoron) (2 minutes)
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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.
This bengali recipe takes 60 minutes to prepare and yields 4 servings. At 377.75 calories per serving with 6.55g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Cook (25 minutes)
Finishing Touches (3 minutes)
Add fried paneer cubes or boiled chickpeas along with the vegetables for an extra protein kick.
For a drier, more pulao-like version, reduce the water to 4 cups and sauté the rice and dal for longer with the spices before adding water.
Feel free to add other seasonal vegetables like pumpkin (kumro), sweet potato, or green beans for more variety.
This recipe is naturally 'niramish' (vegetarian without onion and garlic), making it suitable for festive or religious occasions.
The combination of rice (a cereal) and moong dal (a legume) provides all the essential amino acids, making it a complete protein source, which is especially beneficial for vegetarian diets.
Loaded with various vegetables and lentils, this khichuri is high in dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Khichuri is known for being light on the stomach and easy to digest. It's often recommended as a comfort food during illness or recovery, providing gentle nourishment to the body.
The use of traditional spices like turmeric (with curcumin) and ginger (with gingerol) provides anti-inflammatory and antioxidant properties that help strengthen the immune system.
Yes, it is a very healthy and balanced one-pot meal. The combination of rice and lentils provides a complete protein profile, while the various vegetables add essential vitamins, minerals, and dietary fiber. It is also easy to digest.
One serving (approximately 1.5 cups or 520g) of this Sobji Khichuri contains an estimated 480-550 calories, depending on the amount of ghee and types of vegetables used.
The most authentic and flavorful rice for Bengali Khichuri is Gobindobhog rice, a short-grain, aromatic variety from West Bengal. If you cannot find it, a good quality short-grain Basmati or any other short-grain rice will work.
Absolutely. Follow the steps until adding water. In a pressure cooker, use about 4.5 to 5 cups of water. Cook on high pressure for 3-4 whistles, then let the pressure release naturally. The texture will be slightly different but equally delicious.
Dry roasting the moong dal is a crucial step that imparts a deep, nutty aroma and flavor to the khichuri, which is characteristic of the Bengali style. It also helps the dal retain some texture and prevents it from becoming completely mushy.
Stickiness can be caused by overcooking, using too much water for the amount of rice/dal, or not roasting the dal properly. Ensure you follow the ratios and cooking times. A brief rest after cooking also helps the texture settle.