Bengali khichdi often known as Bhaja muger dal khichuri is a scrumptious one-pot meal of rice, moong lentils and blended greens. This Bengali khichuri recipe is all the time made throughout Durga puja pageant. It’s provided as bhog to Goddess Durga together with another Bengali delicacies. A satvik, vegan and no onion no garlic recipe.
The Bengali khichdi has an addition of blended greens that we typically add to Pulao like – cauliflower, inexperienced peas, potatoes, carrots and many others. I had potatoes, cauliflower and peas and therefore added them to the khichdi.
Including the greens to this rice and lentil preparation makes it a healthful one-pot meal. You possibly can even skip including greens in case you choose.
Once more just like the Cholar Dal, on this recipe, panch phoron (5 spice combine) shouldn’t be used. The khichuri is made aromatic by tempering complete garam masala or spices like tej patta, cinnamon, cloves and inexperienced cardamom.
The moong lentils are roasted first and this imparts a beautiful heat aroma and style to the khichdi. Additionally it is a no onion no garlic recipe. The consistency of the khichdi might be adjusted to at least one’s desire. The khichdi that’s made throughout Durga puja has a porridge like consistency. To go well with the household’s style buds, I didn’t make a porridge like khichdi.
I’ve loosely tailored this Bengali khichuri recipe from two of the Bengali cookbooks which I’ve. Combine and matched each of them to get one of the best recipe.
This roasted Bengali khichdi is served with Baingan Bhaja or Aloo Bhaja. A bowl of yogurt and a few roasted papads by the facet would additionally go very nicely with it. I had made each fried in addition to baked baingan bhaja to go along with the khichdi and the combo was actually scrumptious.
You may make this one pot meal for lunch or dinner.
Step-by-Step Information
Learn how to make Bengali Khichdi
1. Rinse 1 cup of basmati rice or Govind bhog rice a few instances in recent water. Right here I’ve used basmati rice. However often Govind bhog rice is used.
2. Soak the rice in sufficient water in a bowl for 20 to half-hour.
3. After 20 to half-hour drain the water utilizing a colander and set the soaked rice apart.
4. In a pan, take 1 cup moong lentils (cut up and husked moong dal). Roast the dal on low warmth stirring usually.
5. Whereas roasting or toasting stir moong dal usually on a low warmth. Steady stirring helps the lentils to be evenly roasted.
6. Roast until the lentils flip mild golden and aromatic. You will note that the lentils will start to vary coloration. As soon as the lentils are roasted nicely sufficient, take away them from the pan and switch to a bowl.
7. When the lentils settle down, then rinse them within the water a few instances. Then drain the water and set the moong lentils apart.
Making Bengali khichuri
8. Warmth 3 tablespoons ghee or oil in a 3 litre stovetop stress cooker.
9. Add 1 inch cinnamon, 2 inexperienced cardamoms, 3 cloves, 1 tej patta (Indian bay leaf) and 1 teaspoon cumin seeds. Fry the entire spices until they splutter and grow to be aromatic on a low warmth.
The cumin seeds must also crackle when frying the spices.
10. When the spices grow to be aromatic, add 1 inch grated ginger.
11. Fry for five to six seconds or until the uncooked aroma of the ginger goes away.
12. Then add ½ teaspoon turmeric powder, ½ to ¾ teaspoon pink chili powder and 1 pinch asafoetida (hing). The addition of asafoetida is non-compulsory.
13. Saute for two to three seconds on a low warmth.
14. Then add 2 small-sized chopped tomatoes. Additionally add 1 chopped inexperienced chili.
15. Saute stirring usually on medium-low warmth until the tomatoes soften and grow to be pulpy.
16. Add 1 to 1.5 cups chopped blended veggies like cauliflower, potato, carrots and inexperienced peas.
17. Stir and blend nicely. Saute the veggies for a minute.
18. Then add the roasted moong dal.
19. Saute for two minutes on a low warmth.
20. Subsequent add the soaked rice.
21. Stir and blend the rice grains gently with the remainder of the components.
22. Add ½ teaspoon sugar and salt as required.
23. Subsequent pour 5 cups water. Stir and blend nicely. You possibly can barely alter the quantity of water relying upon the consistency you favor.
24. Then stress cook dinner for 4 to five whistles on medium to excessive warmth.
25. As soon as the stress settles down by itself, then solely open the lid of the cooker.
30. Serve the Bengali khichdi scorching or heat with baingan bhaja or yogurt and a few roasted papads by the facet. You possibly can garnish it with coriander leaves in case you like. It makes for a wholesome and healthful meal.
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Bengali Khichdi
Bhaja muger dal khichuri is one pot meal of rice, moong dal, greens that’s made throughout durga puja. Wholesome, satvik and healthful recipe.
Prep Time 30 minutes
Prepare dinner Time 15 minutes
Whole Time 45 minutes
Stop your display screen from going darkish whereas making the recipe
preparation
Rinse the rice in recent water couple of instances. Then soak the rice in water for 20 to half-hour. After 20 to half-hour drain all of the water and set the soaked rice apart.
In a pan sluggish roast the moong lentils until they flip mild golden and aromatic.
Carry on stirring to get uniform and even roasting and browning. As soon as nicely roasted then switch the lentils to a bowl and allow them to cool at room temperature.
When the lentils cool, rinse them in recent water a number of instances. Drain all of the water and set the lentils apart.
Making khichuri
Warmth ghee or oil in a 3 litre stovetop stress cooker.
First fry the entire spices on low warmth stirring usually until they grow to be aromatic – cinnamon, cardamom, cloves, bay leaf and cumin seeds.
The cumin seeds must also crackle when frying the spices.
Now add the grated ginger and saute for a 5 to six seconds or until the uncooked aroma of the ginger goes away.
Add turmeric, pink chili powder and asafoetida and saute for two to three seconds on a low warmth.
Then add chopped tomatoes and chopped inexperienced chilies and saute stirring usually until the tomatoes grow to be gentle.
Add the chopped blended veggies like potato, cauliflower and peas.
Stir and blend nicely. Saute for a minute on low warmth.
Add the roasted moong dal and saute for two minutes.
Subsequent add the soaked rice and stir gently to combine.
Pour 5 cups water and add sugar and salt as required.
Stir after which stress cook dinner for 4 to five whistles on medium to excessive warmth.
As soon as the stress settles down by itself, then solely open the lid of the cooker.
Serve the khichuri scorching or heat with baingan bhaja or yogurt and a few roasted papads by the facet.
- To get a porridge like consistency within the khichdi you may add a further ½ to 1 cup water.
- You possibly can combine greens like carrots, potatoes, cauliflower, capsicum, inexperienced peas, eggplant, french beans, child corn, broccoli.
- You possibly can scale this recipe to make a small serving or a big serving.
- The mung lentils ought to be of their shelf interval. Be sure they’re recent and never aged.
Diet Info
Bengali Khichdi
Quantity Per Serving
Energy 507 Energy from Fats 117
% Day by day Worth*
Fats 13g20%
Saturated Fats 7g44%
Polyunsaturated Fats 1g
Monounsaturated Fats 3g
Ldl cholesterol 29mg10%
Sodium 651mg28%
Potassium 363mg10%
Carbohydrates 81g27%
Fiber 9g38%
Sugar 3g3%
Protein 19g38%
Vitamin A 3584IU72%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 15mg18%
Vitamin E 1mg7%
Vitamin Ok 6µg6%
Calcium 78mg8%
Vitamin B9 (Folate) 30µg8%
Iron 4mg22%
Magnesium 42mg11%
Phosphorus 108mg11%
Zinc 1mg7%
* % Day by day Values are primarily based on a 2000 calorie weight-reduction plan.
This Bengali Khichdi put up from the weblog archives first revealed in October 2013 has been republished and up to date on 12 January 2022.
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