Bhaja Moong Dal Khichuri
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
5 steps. 35 minutes total.
- 1
Step 1
- a.Roast Dal and Prepare Rice
- b.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.
- c.Transfer the roasted dal to a bowl and let it cool for a minute.
- d.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
Step 2
- a.Temper the Spices (Tadka)
- b.Heat 2 tablespoons of ghee in the same pot over medium heat.
- c.Once the ghee is hot, add the bay leaves, cinnamon stick, crushed green cardamoms, cloves, and cumin seeds.
- d.Allow the spices to sizzle and become fragrant, which should take about 30-40 seconds.
- 3
Step 3
- a.Sauté Aromatics and Rice-Dal Mixture
- b.Add the grated ginger and slit green chilies to the pot. Sauté for about a minute until the raw smell of ginger dissipates.
- c.Add the washed and drained rice and dal mixture. Gently sauté for 2-3 minutes, coating the grains with the ghee and spices.
- 4
Step 4
- a.Cook the Khichuri
- b.Pour in 5 cups of hot water. Add the turmeric powder, roasted cumin powder, sugar, and salt. Stir everything well to combine.
- c.Bring the mixture to a vigorous boil over high heat.
- d.Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20-25 minutes.
- e.Stir gently every 5-7 minutes to prevent sticking. Cook until the rice and dal are soft and have reached a porridge-like consistency.
- f.If the khichuri becomes too thick, add another 1/2 to 1 cup of hot water to adjust.
- 5
Step 5
- a.Finish and Serve
- b.Once the khichuri is cooked to your desired consistency, turn off the heat.
- c.Drizzle the remaining 1 tablespoon of ghee over the top.
- d.Keep the pot covered and let the khichuri rest for 5-10 minutes. This allows the flavors to meld beautifully.
- e.Stir gently before serving hot with traditional Bengali accompaniments like begun bhaja (fried eggplant), papad, or a simple potato fry.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting the moong dal is the most crucial step; it imparts the signature nutty, irresistible aroma to the dish. Do not skip it.
- 2Using Gobindobhog rice provides the most authentic Bengali flavor and aroma. If unavailable, Basmati or any short-grain rice is a good substitute.
- 3The small amount of sugar is characteristic of Bengali cuisine and helps to balance the savory flavors. It is highly recommended for an authentic taste.
- 4The consistency of khichuri is a personal preference. For a runnier, porridge-like texture, add more hot water during the final stages of cooking.
- 5Khichuri thickens considerably as it cools. Adjust the consistency with hot water just before serving if needed.
- 6For extra flavor, you can add vegetables like cauliflower florets and green peas along with the rice and dal mixture.
Adapt it for your goals.
Vegetable Khichuri (Niramish)
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.
Pressure Cooker MethodPressure Cooker Method
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.
Spicier VersionSpicier Version
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.
Why this is on our healthy list.
Complete Protein Source
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.
Easy to Digest
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.
Rich in Dietary Fiber
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.
Frequently asked questions
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.