Bengali Recipes
Bengali Moong Dal Khichdi Recipe
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| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
- 1 cup basmati rice or govind bhog rice/basmati chawal ya govind bhog chawal
- 1 cup split and husked moong dal/dhuli mung dal
- 1 inch Ginger grated/adrak kisa hua
- 2 small tomatoes/tamatar chopped (optional)
- 1 green chili / hari mirch chopped
- ½ tsp turmeric powder/haldi powder
- ½-¾ tsp red chili powder/lal mirch powder
- 2 cup small to medium potatoes and ½green peas or 1 to 1.5 cups of chopped mix vegetables like cauliflower peas, potatoes.
- a pinch of asafoetida (hing) optional
- 1 inch cinnamon (dalchini)
- 2 green cardamom (choti elaichi)
- 3 Cloves (Laung)
- 1 Bay leaf (tej patta)
- 1 tsp cumin seeds/jeera or cumin powder/jeera powder
- 2 tbsp ghee or oil
- ½ tsp sugar or as required optional
- 5 cups Water
- rock salt or sendha namak as required
Ingredients
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Instructions
- rinse and soak rice in water for 30 mins.
- in a pan slow roast the moong dal till some of the lentils turn light golden and aromatic.
- keep on stirring to get uniform roasting and browning.
- when the lentils cool, rinse them in water. sprinkle some water on them and keep aside.
- just before you begin tempering, drain both the moong dal as well as rice and keep aside.
- heat ghee or oil in the pressure cooker.
- first fry the whole spices till they become aromatic - cinnamon, cardamom, cloves, bay leaf and cumin.
- the cumin should also crackle when frying the spices.
- now add the grated ginger and saute for a 5-6 seconds or till the raw aroma of the ginger goes away.
- add turmeric, red chili powder and asafoetida and saute for 2-3 seconds.
- then add the tomatoes and green chilies and saute till the tomatoes become soft.
- add the chopped veggies - potato and peas.
- stir and saute for a minute.
- add the roasted moong dal and saute for 2 minutes.
- add the drained rice and stir well.
- pour 5 cups water and add salt & sugar.
- stir and then pressure cook for 4-5 whistles on medium to high flame.
- once the pressure settles down on its own, open the lid of the cooker.
- serve the bengali khichdi with baingan bhaja or yogurt and some roasted papads by the side.
Recipe Notes
To get a porridge-like consistency in the khichdi you can add an additional ½ to 1 cup water.
Products we recommend with this Recipe:
Pressure Cookers Online India
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