Moong Dal & Gobindobhog Rice Khichdi – Durga Puja Style
Prep Time: 15 mins
Cook Time: 40–45 mins
Serves: 4–6 people
INGREDIENTS
Main Grains & Lentils:
- 1 cup Gobindobhog rice (or substitute with small-grain fragrant rice like jeera samba)
- 1/2 cup yellow moong dal
Vegetables (optional but traditional):
- 1/2 cup cauliflower florets
- 1/2 cup potatoes, peeled and diced
- 1/2 cup green peas (fresh or frozen)
- 1/2 cup carrots, chopped (optional)
Spices & Aromatics:
- 2–3 tbsp ghee (clarified butter)
- 2 tbsp mustard oil (optional, for aroma)
- 1 tsp cumin seeds (jeera)
- 1–2 bay leaves (tej patta)
- 2–3 green cardamoms
- 4–5 cloves
- 1 small cinnamon stick
- 2 dry red chilies
- 1 tsp grated ginger (fresh)
Powdered Spices:
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1/2 tsp red chili powder (optional)
- Salt to taste
- Sugar – 1 tsp (to balance flavors)
Others:
- 4 cups hot water (adjust for consistency)
- Ghee for finishing – 1 tbsp extra
INSTRUCTIONS
1. Dry Roast the Moong Dal
- In a dry kadhai or pan, dry roast the moong dal on medium heat until it turns golden brown and gives a nutty aroma.
- Be careful not to burn it. Set aside and wash thoroughly.
2. Wash and Soak the Rice
- Wash Gobindobhog rice 2–3 times and soak it for 15–20 minutes. Drain before cooking.
3. Prep and Lightly Fry Veggies (Optional)
- In mustard oil or ghee, lightly sauté cauliflower and potatoes with a pinch of turmeric and salt. Set aside.
4. Tempering
- In a deep-bottomed pan or kadhai, heat ghee.
- Add cumin seeds, bay leaves, dry red chilies, cardamom, cloves, and cinnamon.
- Let them crackle.
- Add grated ginger and sauté for a few seconds.
5. Add Moong Dal & Spices
- Add the roasted moong dal.
- Stir for a minute with the spices.
- Add turmeric, cumin powder, and salt.
6. Add Rice and Sauté
- Now add the soaked Gobindobhog rice and mix gently to coat with ghee and spices.
7. Add Water and Veggies
- Add 4 cups of hot water.
- Bring to a gentle boil.
- Add sautéed vegetables and green peas.
8. Simmer Until Cooked
- Cover and cook on low-medium heat for 25–30 minutes.
- Stir occasionally to avoid sticking. Add more hot water if needed.
- The texture should be soft, slightly mushy, not like pulao.
9. Finish with Ghee & Sugar
- Once everything is cooked and the khichuri has a creamy consistency, add 1 tsp sugar and 1 tbsp more ghee.
- Mix gently and let it sit covered for 5 minutes.
SERVING SUGGESTIONS
Serve hot with:
- Labra (mixed veg curry)
- Begun Bhaja (fried eggplant slices)
- Tomato khejur chutney
- Papad
- Payesh or Mishti Doi
For an authentic feel, serve on a banana leaf or shaal leaf plate!
BURASU TIP:
Use Gobindobhog rice for its short-grain texture and sweet aroma. It’s what makes Bengali khichuri truly divine and bhoger-worthy.
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