Traditional Bengali Khichuri – Cooking Process
Step 1: Prepare Dal & Rice
Dry roast the moong dal until lightly golden and aromatic.
Wash the roasted dal and rice together and keep aside.
Step 2: Fry the Vegetables
Heat mustard oil or ghee in a pan.
Add potatoes, cauliflower, carrots, and peas.
Fry for 2–3 minutes and keep them aside.
Step 3: Temper the Spices
In the same pot, add more oil if needed.
Add bay leaf, dry red chilies, cumin seeds, cloves, cardamom, and cinnamon.
Sauté until the spices release aroma.
Add ginger paste and lightly sauté.
(Optional) Add sliced onion and cook until golden.
Step 4: Add Rice, Dal & Masalas
Add the washed rice and dal mixture.
Stir gently for 1–2 minutes.
Add turmeric, cumin powder, coriander powder, salt, and a pinch of sugar.
Step 5: Add Water & Vegetables
Pour in 3 to 4 cups of warm water.
Add the fried vegetables and green chilies.
Mix well and cover the pot.
Step 6: Slow Cook
Let everything simmer on low to medium heat.
Cook until rice and dal become soft and slightly mushy.
Add garam masala and a spoon of ghee on top for flavor.
Adjust water if you prefer a thinner or thicker consistency.
Step 7: Serve
Serve hot with:
Aachar
Papad
Beguni or fries
A side of chutney or salad
Main Ingredients
- 1 cup Gobindobhog rice (or any short-grain rice)
- ½ cup Moong dal (dry-roasted)
- 1 cup mixed vegetables (potato, cauliflower, peas, carrots)
- 3–4 cups water (adjust as needed)
- 2 tbsp mustard oil or ghee
- 1 medium onion (optional, as bhog khichuri is without onion)
- 1–2 green chilies (slit)
- 1-inch ginger (grated or paste)
- Salt to taste
- Sugar (½ tsp, optional)
Whole Spices
- 1 bay leaf
- 1–2 dry red chilies
- 1 tsp cumin seeds
- 2–3 cloves
- 1 small cinnamon stick
- 2 cardamom pods
Ground Spices
- ½ tsp turmeric powder
- 1 tsp cumin powder
- ½ tsp coriander powder
- ½ tsp garam masala
- A pinch of red chili powder (optional)
