Bengali rainy-day comfort · Roasted dal
Bengali Khichuri Recipe (Bhuna Moong Dal Khichdi)
Nutty roasted dal. Soft rice. Ghee on top.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenWhat makes Bengali khichuri different from plain khichdi is roasting the moong dal dry until it smells nutty and turns golden. Skip it and the khichuri tastes flat. This recipe dry-roasts the dal, tempers the spices in mustard oil and ghee, and simmers everything with vegetables to a soft, spoonable texture.
The 3 laws of khichuri
Why this recipe works
Raw dal
Dry-roast moong dal until golden and nutty.
Spices boiled
Bloom bay leaf, cumin and chilli in mustard oil and ghee.
Stiff khichuri
Bengali khichuri should be soft and spoonable.
Shopping and prep list
Ingredients
Rice and dal
Tempering
Vegetables and finish
The NineFoods dal roast guide
Is the moong dal roasted enough?
Stir the dal in a dry pan on medium. Tap the colour.
Method · 4 stages
Step by step
Dry-roast the dal
- Roast the moong dal in a dry pan, stirring, until golden. Use the gauge above.
- Rinse with the rice.
Temper the spices
- Heat mustard oil until it smokes lightly, then add ghee.
- Add bay leaves, cumin seeds and red chillies, then ginger and potato.
Simmer
- Add the rice and dal and stir 2 minutes.
- Add hot water, turmeric, cumin, salt, sugar and cauliflower.
- Simmer covered, stirring now and then, adding peas in the last 5 minutes.
Finish
- Stir in ghee and garam masala.
- Serve hot.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Dal was not roasted.
Fix next time
Dry-roast to golden before cooking.
Why
Khichuri thickens as it stands.
Fix next time
Stir in hot water before serving.
Why
Not stirred.
Fix next time
Stir every 5 minutes on low.
Why
Oil not heated enough.
Fix next time
Heat mustard oil until it just smokes, then cool slightly.
Why
No sugar or ghee.
Fix next time
A little sugar and a spoon of ghee round out the flavour.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Gobindobhog rice | Fragrant, short grain | Any short-grain or broken basmati |
| Moong dal | Classic dal | Red lentils (no roasting needed) |
| Mustard oil | Bengali flavour | Ghee |
| Cauliflower | Body | Carrots or pumpkin |
| Sugar | Bengali balance | Leave out |
After the meal
Serve, store, reheat
Serve with
Begun bhaja (fried eggplant), papad, fried fish or an omelette.
Store
Fridge 2 days.
Reheat
Stir in hot water and warm on low.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the moong dal roasted enough) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Bengali khichuri FAQ
What is bhuna khichuri?
Bhuna khichuri is made with dry-roasted moong dal, giving a nutty flavour and golden colour.
Why do Bengalis eat khichuri on rainy days?
It is warm, comforting and quick, and is traditionally eaten with fried snacks during the monsoon.
Which rice is best for khichuri?
Gobindobhog, a small fragrant Bengali rice. Short-grain rice works too.
Is khichuri the same as khichdi?
Yes, it is the Bengali version of khichdi, usually spicier and made with roasted moong dal.