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A fragrant, one-pot Bengali delicacy made with roasted moong dal, gobindobhog rice, and assorted vegetables. This no-onion, no-garlic khichuri is a comforting meal, traditionally offered as 'bhog' (religious offering) during pujas.
For 4 servings
Roast Dal and Prepare Grains
Sauté Vegetables
Temper the Spices (Phodon)
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A fragrant, one-pot Bengali delicacy made with roasted moong dal, gobindobhog rice, and assorted vegetables. This no-onion, no-garlic khichuri is a comforting meal, traditionally offered as 'bhog' (religious offering) during pujas.
This bengali recipe takes 55 minutes to prepare and yields 4 servings. At 376.02 calories per serving with 6.4g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Khichuri
Finish and Serve
Feel free to add other seasonal vegetables like carrots, sweet potatoes, or green beans. Sauté them along with the potatoes and cauliflower.
For a richer, more festive flavor, add 2-3 tablespoons of freshly grated coconut or small fried coconut pieces (narkel bhaja) towards the end of cooking.
To save time, follow steps 1-4 in a pressure cooker. After adding water and bringing to a boil, close the lid and cook for 2-3 whistles on medium heat. Let the pressure release naturally.
The combination of rice (cereal) and moong dal (lentil) provides a complete protein profile, supplying all essential amino acids necessary for muscle repair, growth, and overall body function.
Moong dal is known to be light and easy to digest. This khichuri, prepared without onion or garlic and with digestive spices like ginger and cumin, is gentle on the stomach and promotes good gut health.
The inclusion of vegetables like cauliflower, peas, and potatoes adds significant dietary fiber, which promotes satiety, aids in regular bowel movements, and helps maintain stable blood sugar levels.
As a balanced source of complex carbohydrates from rice and vegetables, this dish provides a steady and sustained release of energy, making it a wholesome and fulfilling meal that keeps you energized for longer.
'Bhog' refers to a food offering made to a deity. This specific khichuri is prepared without onion or garlic (making it 'sattvic') and is traditionally offered to gods and goddesses during religious festivals in Bengal, like Durga Puja and Saraswati Puja, before being distributed to devotees.
Yes, it is considered a very wholesome and balanced meal. The combination of rice and lentils provides complete protein, vegetables add fiber and vitamins, and spices like ginger and turmeric have digestive and anti-inflammatory properties. The use of ghee provides healthy fats, but should be consumed in moderation.
A typical serving of Bhoger Khichuri (around 420g or 1.5 cups) contains approximately 450-550 calories. The exact count can vary based on the amount of ghee and the specific vegetables used.
Absolutely. A pressure cooker is a great way to speed up the process. Follow all the steps in the pressure cooker pot. After adding water and bringing it to a boil, secure the lid and cook on medium heat for 2-3 whistles. Allow the pressure to release naturally for the best texture.
The traditional consistency is soft, mushy, and somewhat like a thick porridge or risotto. It should not be dry or have separate grains like a pulao or biryani. It should flow slightly when served on a plate.
It is a complete meal in itself, but is traditionally served with a variety of Bengali side dishes like 'Begun Bhaja' (fried eggplant slices), 'Labra' (a mixed vegetable curry), 'Aloo Bhaja' (crispy fried potatoes), and a sweet tomato chutney.