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Bengali Bhuna Khichuri

Bethica Das
30 minutes
Prep Time
25 minutes
Cook Time
3 People
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ABOUT Bengali Bhuna Khichuri RECIPE

A simple and a hearty comfort food that tastes so delicious any time and every time I prepare. It is a wholesome and a balanced meal in itself with the rice, lentils and the veggies. Just a tsp. of ghee brings out the actual essence of this yummy dish. Nothing can beat having this humble khichuri along with some begun bhaja (fried eggplants) or aloo bhaja (potato fry).

Recipe Tags

  • Veg
  • Easy
  • Festive
  • West Bengal
  • Pressure Cook
  • Main Dish
  • Egg Free

Ingredients Serving: 3

  1. 1/2 cup basmati rice
  2. 1/2 cup moong dal
  3. 1 cup cauliflower florets
  4. 10-12 french beans, cut into 1" piece
  5. 1 carrot, cut into 1" piece
  6. 1 potato, chopped
  7. 3 tbsp. mustard oil
  8. 2 bay leaves
  9. 2 dry red chilies
  10. 1" cinnamon
  11. 2 green cardamoms
  12. 4-5 cloves
  13. 1 tsp. cumin seeds
  14. 2 green chilies, slit
  15. 1" ginger, julienne
  16. salt to taste
  17. 1/2 tsp. turmeric powder
  18. 1 tbsp. roasted coriander-cumin powder
  19. 1 tsp. ghee
  20. coriander leaves, green chilies and lime wedges to garnish
  21. begun bhaja / aloo bhaja (eggplant fry / potato fry) to serve


  1. Dry roast the moong dal till light brown. Soak the rice and dal for 30 minutes. Heat 2 tbsp. oil and saute the potatoes and cauliflower separately till light brown. Keep aside.
  2. Heat the remaining oil and fry the cumin seeds, bay leaves, ginger, dry red chilies, green chilies, cinnamon, cardamoms and cloves. Saute for a few seconds till the crackling stops.
  3. Add the soaked and drained rice and moong dal. Saute for 2 minutes. Add 2 cups water, salt, coriander-cumin powder, turmeric powder and the fried veggies, carrots and beans (Preserving few to garnish).
  4. Pressure cook for 2 whistles. Drizzle ghee and garnish with coriander leaves. Serve hot with begun bhaja (fried eggplants), lime wedges and green chilies.

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Ruchi Gaur
Ruchi Gaur   Dec-11-2017

Simple yet delicious...

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