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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.
For 4 servings
Roast Dal and Prepare Rice
Temper the Spices (Tadka)
Sauté Aromatics and Rice-Dal Mixture
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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.
This bengali recipe takes 50 minutes to prepare and yields 4 servings. At 457.17 calories per serving with 15.95g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
Cook the Khichuri
Finish and Serve
Add 1 cup of mixed vegetables like cauliflower florets, green peas, and diced potatoes. Sauté the vegetables for a few minutes after the ginger and chilies, before adding the rice and dal mixture.
For a faster version, follow the steps in a pressure cooker. After sautéing the rice and dal, add 4 cups of hot water, secure the lid, and cook for 3-4 whistles on medium heat. Let the pressure release naturally before opening.
For more heat, add 1/2 teaspoon of red chili powder along with the turmeric powder. You can also increase the number of green chilies or add a slit dried red chili to the tempering.
The classic combination of lentils (dal) and rice creates a complete protein, providing all nine essential amino acids necessary for muscle repair and overall body function.
Moong dal is known for being one of the most easily digestible lentils. This makes the khichuri a comforting and nourishing meal, especially when feeling unwell or for those with sensitive digestive systems.
The lentils in this dish are an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, supporting weight management.
Yes, it's considered a very healthy and balanced meal. The combination of moong dal (lentils) and rice provides a complete protein profile. It's rich in fiber, easy to digest, and packed with essential nutrients. Using ghee in moderation adds healthy fats.
A typical serving of Bhaja Moong Dal Khichuri (around 310g) contains approximately 380-450 calories. The exact count can vary based on the amount of ghee and any additional vegetables used.
The key difference is the 'Bhaja' (roasted) moong dal. In this recipe, the dal is dry-roasted until aromatic and golden before cooking, which imparts a unique nutty flavor and rich aroma that sets it apart from regular khichuri where the dal is used raw.
Absolutely. To make it vegan, simply replace the ghee with a neutral-flavored vegetable oil or coconut oil. The rest of the ingredients are plant-based.
This khichuri is traditionally served with Bengali side dishes like Begun Bhaja (fried eggplant), Aloo Bhaja (potato fry), papad (poppadoms), and a dollop of more ghee. A simple mixed vegetable stir-fry or a side of plain yogurt also pairs well.
Yes. While Gobindobhog rice is traditional for its unique aroma, you can substitute it with Basmati rice for a different fragrant quality, or any other short-grain rice like Sona Masoori.