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Bhaja Mung Dal Khichuri

Bhaja Mung Daal Khichuri (Roasted Lentil and Rice Stew)

Kankana Saxena
There is something deeply comforting about a bowl of Bengali Bhaja Mung Dal Khichuri. It is warm, soft, fragrant, and deeply satisfying. The rice and lentils melt together as they cook, the roasted moong dal lends a subtle nutty aroma, and the final drizzle of ghee brings everything together.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Bengali
Servings 4

Ingredients
 

  • ½ cup yellow spilt lentils (moong daal)
  • ½ cup short grain rice
  • 3 cups water
  • ½ teaspoon turmeric powder
  • salt to taste

For tempering

  • 2 tablespoon ghee
  • 2 bay leaves
  • 3 dry red chilies
  • 1 teaspoon panch phoron (Bengali five spice)
  • 1 inch ginger (finely chopped)
  • salt

Instructions
 

  • Roast the moong dal
    Add the dry moong dal to a dry skillet.
    Roast over medium-low heat, stirring frequently, until the dal becomes fragrant and lightly golden.
    Be careful not to burn it.
    Remove from the heat.
  • Rinse
    Allow the dal to cool slightly.
    Rinse the roasted dal gently.
    Wash the rice separately.
    Drain both.
  • Cook
    Place the rice and roasted moong dal in a saucepan.
    Add the water.
    Bring to a boil.
    Reduce the heat and simmer gently.
  • Season
    Add turmeric and salt.
    Continue cooking until the rice and dal are completely soft.
    Add additional hot water if necessary.
  • Make the tempering
    Heat ghee in a small pan.
    Add bay leaves, dried red chilies, panch phoron, and chopped ginger.
    Cook until fragrant.
    Do not burn the spices.
  • Finish
    Pour the hot tempering over the cooked khichuri.
    Stir gently.
    Taste and adjust salt.
    Rest for a couple of minutes.
  • Serve hot with begun bhaja, labra, papad, pickle, or your favorite Bengali sides.

Video

Notes

Rice: Short-grain rice is best. Gobindobhog rice is ideal but not essential.
Dal: Do not skip roasting the moong dal. It is the defining flavor of this recipe.
Water: You may need slightly more or less depending on the rice and your cooking pot.
Consistency: The khichuri will thicken as it rests.
Ghee: The final tempering is highly recommended for the best flavor.
Spice level: Adjust the dried red chilies according to your preference.
Vegetables: Potatoes, cauliflower, peas, carrots, beans, and pumpkin can be added for a more substantial vegetable khichuri.
Serving: For the classic Bengali experience, serve hot with begun bhaja, labra, papad, and pickle.

Nutrition

Serving: 1Serves 2
Keyword bengali dish, Bengali vegetarian dish, Durga Puja special, rice dish