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A fragrant Bengali one-pot meal made with roasted yellow lentils and aromatic Gobindobhog rice. This comforting khichuri is nutty, flavorful, and a beloved classic for rainy days or festive occasions.
For 4 servings
Roast Dal and Prepare Rice
Sauté Vegetables
Temper the Spices (Phoron)
A fragrant Bengali one-pot meal made with roasted yellow lentils and aromatic Gobindobhog rice. This comforting khichuri is nutty, flavorful, and a beloved classic for rainy days or festive occasions.
This bengali recipe takes 45 minutes to prepare and yields 4 servings. At 515.59 calories per serving with 18.45g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Sauté Aromatics and Masala
Combine Ingredients
Pressure Cook the Khichuri
Finish and Serve
Feel free to add other seasonal vegetables like carrots, green beans, or sweet potatoes. Add them along with the potatoes and cauliflower.
This recipe is naturally Satvik (no onion, no garlic), making it suitable for religious occasions and festivals.
If you don't have a pressure cooker, you can cook this in a heavy-bottomed pot with a tight-fitting lid. After adding water, bring to a boil, then cover and simmer on low heat for 20-25 minutes, or until the rice and dal are cooked through.
For a more indulgent khichuri, fry 10-12 cashew nuts and a tablespoon of raisins in ghee until golden and add them as a garnish before serving.
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.
This khichuri is light on the stomach and easy to digest. The fiber from the dal and vegetables promotes healthy bowel movements and supports overall gut health.
Rich in complex carbohydrates from rice and lentils, this dish offers a steady release of energy, keeping you full and energized for longer periods.
The use of various spices like turmeric, cumin, and ginger, along with vegetables, provides essential vitamins, minerals, and antioxidants that help boost immunity and fight inflammation.
The most authentic and best-tasting rice for this dish is Gobindobhog, a short-grain aromatic rice from Bengal. Its unique fragrance is key to the traditional flavor. If unavailable, you can use Basmati or any other short-grain rice.
Yes, it is a very healthy and balanced meal. The combination of lentils and rice provides a complete protein profile. It's also rich in fiber from the vegetables and dal, easy to digest, and provides sustained energy from complex carbohydrates.
A single serving of approximately 410 grams contains around 480-520 calories. The exact count can vary based on the amount of ghee and the specific vegetables used.
Khichuri can become mushy due to a few reasons: too much water, overcooking, or quick-releasing the pressure from the cooker. Following the water ratio and allowing the pressure to release naturally are crucial for the right texture.
Absolutely. You can cook it in a deep, heavy-bottomed pot (like a Dutch oven). Follow all steps until adding water. Then, bring the mixture to a boil, cover the pot with a tight lid, reduce the heat to low, and let it simmer for about 20-25 minutes until all the water is absorbed and the grains are tender.
Store leftover khichuri in an airtight container in the refrigerator for up to 2-3 days. To reheat, sprinkle a little water over it and microwave, or heat it in a pan on the stovetop over low heat until warmed through. The added water will help restore its texture.
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