How to make Bengali Khichuri- a simple guide for a perfect recipe

This resource provides a detailed recipe of the famous Bengal delicacy. It can be made in two ways- using a pressure cooker and without using a pressure cooker. Both the versions are provided here. It is completely a vegetarian item made without onion and garlic. However, you can also make Bhuna Khichuri made with mutton or beef. In this resource, only the vegetarian version is provided.


The mere mention of the word "Khichuri" makes every Bengali hungry. One cannot imagine a meal without Khichuri during heavy monsoon and pujas. It is a combination of Dal and Rice. Moong Dal is commonly used for this item. However, you can also use Masoor Dal or Toor(Arhar) Dal. It tastes best with Begun Bhaja and Chutney. If you are running short of time, you can prepare it in a pressure cooker. However, it tastes better when cooked without pressure cooker. Both the process are mentioned below.

Items required as follows (Serves 4):

  • Rice- 1 cup

  • Moong Dal/yellow coloured lentil- 1 to 1.5 cup

  • Peas- 1/2 cup

  • Cauliflower- cut into big 7-8 florets

  • Ginger- 1/2 inch grated

  • Tomato- 1 big

  • Potato- 2 cut into big pieces

  • Bay Leaves- 1 or 2

  • Whole Red Chilli- 1 or 2

  • Turmeric Powder- 1 tsp

  • Cumin Powder- 1/2 tsp

  • Salt- according to taste

  • Sugar- 1 tbsp or according to taste

  • Garam Masala Powder- 1 tsp

  • White oil- 2 tbsp

  • Paanch foron- 1 tsp

  • Ghee- 1 tsp for flavor (optional)

Dry roast the moong dal in a sauca pan or kadai until golden brown. When its done, you will get a beautiful aroma of roasted moong dal. Be very careful while roasting because moong dal gets burnt very easily. Then, wash it properly with water several times. In the same manner, wash and rinse the rice. Now its time to prepare the masala. In a frying pan, add oil and heat it. When the oil is hot, add bay leaves, whole red chilli, paanch foron (or paanch puran), ginger paste, cauliflower, potato and green peas in the above order. Fry the mixture properly and then add tomato cut into small chunks, turmeric powder, cumin powder, salt and sugar.

Pressure Cooker Method:
In the pressure cooker, add the washed rice, dal, water (the amount of water should be approximately double the total amount of rice and dal), the prepared masala, ghee and garam masala powder in the given order. Close the lid of the pressure cooker tightly and give 4 to 5 whistles to it. Then remove from heat and let it stand till the pressure is gone completely. Later, when you open the lid, khichuri is done and is ready to eat.

Non-pressure cooker method:
In this method, take a large heavy bottom pan (dekchi) and pour dal and rice to it. Then add water upto half and boil the dal and rice in high flame. If any white froth is formed due to the moong dal, remove it with spatula. Keep the pan uncovered while boiling. If needed, add more water. It will take about 20 minutes for the mixture to boil. When it is 90 percent cooked, add the prepared masala and cook it in medium flame and cover the pan. Make sure the khichuri doesnot become too dry. Before removing from the flame, add garam masala powder and ghee for taste. Now it is ready to be served.

You can add more veggies to this item like beans, carrots, broccoli to make it tastier and healthier. It is best enjoyed when piping hot.
Enjoy cooking delicious Khichuri and invite all your Bengali friends and relatives.

Additional Tip: Make sure that the amount of dal is slightly greater than the amount of rice


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