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A comforting one-pot Bengali meal made with fragrant Gobindobhog rice, roasted moong dal, and mixed vegetables. This wholesome, mushy rice and lentil dish is seasoned with ginger and spices, perfect for a rainy day.
For 4 servings
Prepare Rice and Dal (Approx. 8 minutes)
Sauté Vegetables (Approx. 5 minutes)
Temper Spices (Approx. 2 minutes)
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A comforting one-pot Bengali meal made with fragrant Gobindobhog rice, roasted moong dal, and mixed vegetables. This wholesome, mushy rice and lentil dish is seasoned with ginger and spices, perfect for a rainy day.
This bengali recipe takes 45 minutes to prepare and yields 4 servings. At 547.26 calories per serving with 18.7g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Pressure Cook (Approx. 12 minutes)
Final Tempering and Serving (Approx. 3 minutes)
Add other seasonal vegetables like carrots, sweet potatoes, or pumpkin along with the potatoes and cauliflower for a more nutritious 'Sabji Khichuri'.
You can make this recipe with masoor dal (red lentils) instead of moong dal. Note that masoor dal does not require roasting and cooks faster.
This recipe is naturally a 'Niramish' (vegetarian, no onion/garlic) version, which is traditional for festive occasions. For a variation, you can add 1 finely chopped onion after the whole spices and sauté until golden brown.
The combination of rice (a cereal) and moong dal (a lentil) provides all essential amino acids, forming a complete protein. This is especially beneficial for vegetarian and plant-based diets.
The soft, soupy consistency and the use of digestive-friendly spices like ginger and cumin make Khichuri very gentle on the stomach. It's an ideal comfort food and is often recommended during recovery from illness.
The inclusion of moong dal and mixed vegetables provides a good amount of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps in regulating blood sugar levels.
As a balanced meal with complex carbohydrates and protein, Khichuri provides a steady release of energy, keeping you full and energized for longer without causing sharp spikes in blood sugar.
Yes, Khichuri is considered a very healthy and balanced meal. It provides a good mix of carbohydrates from rice, protein from lentils, and vitamins and minerals from vegetables. The use of ghee provides healthy fats, and spices like turmeric and ginger have anti-inflammatory properties.
One serving of this Khichuri (approximately 1.5 cups or 435g) contains around 450-500 calories. The exact count can vary based on the amount of ghee and types of vegetables used.
Absolutely. You can cook it in a heavy-bottomed pot or Dutch oven. Follow all steps until adding water. Then, bring the mixture to a boil, cover the pot with a tight-fitting lid, reduce the heat to low, and simmer for 20-25 minutes, or until the rice and dal are completely cooked and soft. You may need to stir occasionally to prevent sticking.
The traditional and best choice is Gobindobhog rice, a short-grain, aromatic rice from West Bengal. Its unique fragrance is key to the authentic taste. If unavailable, you can use any other short-grain rice like Kalijeera or even Basmati, though the flavor profile will be different.
A sticky texture can result from not washing the rice and dal enough to remove excess starch. If it's too dry, it means not enough water was used. You can always adjust the consistency after cooking by stirring in some hot water until you reach the desired soupy texture.
Khichuri is a complete meal, but it pairs wonderfully with classic Bengali side dishes like Begun Bhaja (fried eggplant), Aloo Bhaja (fried potato strips), Papad (poppadoms), and a dollop of ghee on top. A simple tomato chutney or pickle also complements it well.