Bengali Khichdi

Name: Bengali Khichdi with Moong Dal (Durga Puja Recipe)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 1 cup basmati rice (or govind bhog rice ); 1 cup dhuli moong dal ((split and husked moong dal)); 3 tablespoon ghee (or 2.5 tablespoon oil); 1 inch cinnamon; 2 green cardamom; 3 cloves; 1 tej patta ((Indian bay leaf)); 1 teaspoon cumin seeds (or cumin powder); 1 inch grated ginger; ½ teaspoon turmeric powder; ½ to ¾ teaspoon red chili powder; 1 pinch asafoetida ((hing) - optional); 2 small tomatoes, (chopped (optional)); 1 green chili, (chopped); 2 small to medium potatoes, ½ cup cauliflower and ½ cup green peas; ½ teaspoon sugar (or as required - optional); rock salt (edible and food grade) (or sendha namak as required); 5 cups water

Bengali khichdi is a one-pot meal of basmati rice, split moong dal, and aromatic spices—a satvik (pure, light) dish traditionally prepared during Durga Puja that is both nourishing and easy to digest.

🌍Bengali 🌍Indian 🏷️Bengali khichdi 🏷️Khichuri recipe

Total

45 min

Servings

4

Difficulty

Expert

Est. Cost

$32–$53

Recipe Source

View original recipe

From Vegrecipesofindia · by Dassana Amit

Ingredients

1 cup basmati rice (or govind bhog rice )
1 cup dhuli moong dal ((split and husked moong dal))
3 tablespoon ghee (or 2.5 tablespoon oil)
1 inch cinnamon
2 green cardamom
3 cloves
1 tej patta ((Indian bay leaf))
1 teaspoon cumin seeds (or cumin powder)
1 inch grated ginger
½ teaspoon turmeric powder
½ to ¾ teaspoon red chili powder
1 pinch asafoetida ((hing) - optional)optional
2 small tomatoes, (chopped (optional))optional
1 green chili, (chopped)
2 small to medium potatoes, ½ cup cauliflower and ½ cup green peas
½ teaspoon sugar (or as required - optional)optional
rock salt (edible and food grade) (or sendha namak as required)
5 cups water

18 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Rinse the rice in fresh water couple of times. Then soak the rice in water for 20 to 30 minutes. After 20 to 30 minutes drain all the water and set the soaked rice aside.
2
In a pan slow roast the moong lentils till they turn light golden and fragrant.
3
Keep on stirring to get uniform and even roasting and browning. Once well roasted then transfer the lentils to a bowl and let them cool at room temperature.
4
When the lentils cool, rinse them in fresh water a few times. Drain all the water and set the lentils aside.
5
Heat ghee or oil in a 3 litre stovetop pressure cooker.
6
First fry the whole spices on low heat stirring often till they become fragrant - cinnamon, cardamom, cloves, bay leaf and cumin seeds.
7
The cumin seeds should also crackle when frying the spices.
8
Now add the grated ginger and saute for a 5 to 6 seconds or till the raw aroma of the ginger goes away.
9
Add turmeric, red chili powder and asafoetida and saute for 2 to 3 seconds on a low heat.
10
Then add chopped tomatoes and chopped green chilies and saute stirring often till the tomatoes become soft.
11
Add the chopped mixed veggies like potato, cauliflower and peas.
12
Stir and mix well. Saute for a minute on low heat.
13
Add the roasted moong dal and saute for 2 minutes.
14
Next add the soaked rice and stir gently to mix.
15
Pour 5 cups water and add sugar and salt as required.
16
Stir and then pressure cook for 4 to 5 whistles on medium to high heat.
17
Once the pressure settles down on its own, then only open the lid of the cooker.
18
Serve the khichuri hot or warm with baingan bhaja or yogurt and some roasted papads by the side.

Was this recipe helpful?

Tips & Notes

Pro tips

Toast the rice and dal separately in ghee for 1–2 minutes before adding water to enhance nutty flavor and prevent mushiness.
Add whole spices to hot ghee first to release their oils, then add rice and dal for maximum aroma.
Simmer on medium-low heat uncovered for the first 10 minutes, then cover to retain steam and cook through evenly.
Stir gently once halfway through cooking to prevent sticking at the bottom, but avoid excessive stirring which breaks down grains.

Substitutions

Basmati rice → Govind bhog rice (more aromatic, softer grain)
Ghee → Coconut oil or vegetable oil (use equal amount)
Dhuli moong dal → Whole green mung beans (soak 30 minutes, add 10–15 min cooking time)
Tej patta → Dried curry leaves (reduces cooking time to final 2 minutes only)

Storage & make-ahead

Store cooled khichdi in an airtight container in the refrigerator for up to 3 days; reheat on the stovetop with a splash of water to restore creamy consistency.

Common Questions

Can I use regular rice instead of basmati or govind bhog?

Yes, but basmati and govind bhog rice cook to a fluffier texture. White or brown rice will work but may result in a softer, more porridge-like khichdi.

What is dhuli moong dal and can I substitute it?

Dhuli moong dal is split and husked mung beans. You can use whole green mung beans, but soak them longer and increase cooking time by 10–15 minutes.

How do I know when the khichdi is done?

Rice and dal should be fully tender and break easily between your fingers, and most water should be absorbed. The consistency should be creamy but not mushy.

Is this recipe vegan?

No, it uses ghee. Substitute with coconut oil or vegetable oil in equal measure to make it vegan while keeping authentic flavor.

Can I make this ahead and reheat?

Yes. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water to restore creaminess.