Go Back Email Link
Bengali Khichuri 1

Bhogar Khichuri [ Bengali Durga puja special]

Khichuri is the Bengali variant of Indian one pot meal, khichdi pepared using roasted moong dal and fragrant gobindobhog rice. This is completely a niramish khichdi (vegetarian) as it is a Bhog / prasad, also known as 'bhaja mug daler khichuri'.
5 from 6 votes
Prep Time 15 mins
Cook Time 30 mins
Soaking Time 1 hr
Total Time 1 hr 45 mins
Course Main Course
Cuisine Bengali
Servings 4


  • 1 cup Gobindbhog rice
  • 1 cup Moong dal
  • 1 cup Potato cube (1 inch)
  • ½ cup Green pea
  • 1 no. Tomato (finely chopped) (big)
  • 1 inch Ginger (grated)
  • 2 no. Bay leaf
  • 2-3 no. Green cardamom
  • 1 inch Cinnamon stick
  • 5-6 no. Clove
  • 1 tsp Cumin seed
  • ½ tsp Turmeric powder
  • 1 tsp Red chili powder
  • 1 tsp Garam masala powder
  • 1 tbsp Mustard oil
  • 1 tbsp Ghee
  • Salt as needed
  • Water as needed


  • Rinse and clean the rice thoroughly, keep aside.
  • Dry roast the moong dal till light brown in color.
  • Transfer to a bowl, wash and clean properly.
  • Soak in enough water for 1 hour. Drain and keep aside.
  • Heat oil in a kadhai.
  • Add the cumin seeds, bay leaf, cloves, cinnamon stick and green cardamom and saute for few seconds over low-medium heat.
  • Then add grated ginger along with chopped tomatoes, saute till tomatoes are mushy.
  • Add the spice powders along with salt, saute for 1 minute more.
  • After that add potato cubes (1/2 inch) and green peas.
  • Mix well with the masala and saute for 3-4 minutes.
  • Then add the moong dal and rice into the pan.
  • Gently mix everything and cook for 2 minutes.
  • Pour 4 cup of warm water and stir well, but gently.
  • Over medium heat, allow to get a boil.
  • Then simmer it and cook for 15-20 minutes, stirring in between.
  • When all the ingredients are completely cooked, turn off the heat.
  • Drizzle ghee on top and allow the khichuri to rest for 5-10 minutes.
  • Then serve with beguni bhaja (eggplant fries) or any no-onion-no-garlic curry !


  • The Bengali khichuri is prepared without adding any vegetables. But I have added potato and green peas here. You may add some cauliflower florets too.
  • You can also make the khichuri runny by adding more water, but if you prefer a drier version, go with just 4 cups of water as I did here.
  • Always use Gobindo bhog rice (aromatic small grain rice) for the recipe. Don’t replace it with Basmati rice.
  • The proportion of rice and dal for the khichuri here is 1:1 always.
  • Dry roast the moong dal separately for some time and then wash the dal. It gives a better flavour to the khichuri.
  • Roasted moong dal always takes longer to get cooked than rice. So, soak the moong dal for at least 1 hour.
  • Fry the rice into the masala for some time before adding water. It gives a better texture to the khichuri and lasts longer as well.
  • Mustard oil is used to cook the khichuri. It gives a better flavour to the khichuri, so do not skip it.
  • Ghee gives incredible flavour to the khichuri, so at the end drizzle on top.
Keyword Festival Recipe, Khichdi Recipe, No Onion No Garlic Recipe, One Pot Meal, Vegetarian