bhaja muger dal or moong dal khichdi recipe with step by step photos. bengali moong dal khichdi is always made during durga puja festival. this khichdi is served as bhog to ma durga along with some other bengali delicacies.
the khichdi has an addition of mixed vegetables that we generally add to pulao like – cauliflower, green peas, potatoes, carrots etc. i just had potatoes and peas and hence added these to the khichdi.
adding vegetable to this rice and lentil preparation, makes it a wholesome one pot meal. you can even skip adding vegetables if you prefer.
again like the cholar dal, in this recipe, panch phoron is not used. the moong dal khichdi is made fragrant by tempering whole garam masala or spices like bay leaf, cinnamon, cloves and cardamom.
the moong dal is roasted first and this imparts a lovely warm aroma and taste to the khichdi. this is also a no onion no garlic recipe. the consistency of the khichdi can be adjusted to one’s preference. the khichdi that is served during durga puja has a porridge like consistency. to suit the family’s taste buds, i did not make a porridge like khichdi.
few more khichdi recipes on the blog – moong dal khichdi which is made during ganesh chaturthi festival and is specially prepared to be offered as naivedyam to lord ganesha. in this recipe also onions and garlic are not used. if you want to use onions to make khichdi then check this veg masala khichdi recipe.
i have adapted the recipe from two of the bengali cookbooks which i have. mix and matched both of them to get the best recipe.
this roasted moong dal khichdi is served with baingan bhaja or aloo bhaja. a bowl of yogurt and some roasted papads by the side would also go very well with the khichdi. i had made both fried as well as baked baingan bhaja to go with the khichdi.
bengali moong dal khichdi recipe card below:
bhaja muger dal khichuri recipe - one pot meal of rice, moong dal, vegetables that is made during durga puja.
- 1 cup basmati rice or govind bhog rice (basmati chawal ya govind bhog chawal)
- 1 cup dhuli mung dal (split and husked moong dal)
- 1 inch grated ginger (adrak kisa hua)
- 2 small tomatoes, chopped (optional)
- 1 green chili, chopped (hari mirch)
- ½ teaspoon turmeric powder (haldi powder)
- ½ to ¾ teaspoon red chili powder (lal mirch powder)
- 2 small to medium potatoes, ½ cup caulifower and ½ cup green peas, or 1 to 1.5 cups of chopped mix vegetables like cauliflower, peas, potatoes.
- 1 pinch asafoetida (hing) - optional
- 1 inch cinnamon (dalchini)
- 2 green cardamom (choti elaichi)
- 3 cloves (laung)
- 1 tej patta (indian bay leaf)
- 1 teaspoon cumin seeds (jeera) or cumin powder (jeera powder)
- 2 tablespoon ghee or 2.5 tablespoon oil
- ½ teaspoon sugar or as required - optional
- 5 cups water
- rock salt or sendha namak as required
rinse and soak rice in water for 30 mins.
in a pan slow roast the moong dal till some of the lentils turn light golden and aromatic.
keep on stirring to get uniform roasting and browning.
when the lentils cool, rinse them in water. sprinkle some water on them and keep aside.
just before you begin tempering, drain both the moong dal as well as rice and keep aside.
heat ghee or oil in the pressure cooker.
first fry the whole spices till they become aromatic - cinnamon, cardamom, cloves, bay leaf and cumin.
the cumin should also crackle when frying the spices.
now add the grated ginger and saute for a 5-6 seconds or till the raw aroma of the ginger goes away.
add turmeric, red chili powder and asafoetida and saute for 2-3 seconds.
then add the tomatoes and green chilies and saute till the tomatoes become soft.
add the chopped veggies - potato, cauliflower and peas.
stir and saute for a minute.
add the roasted moong dal and saute for 2 minutes.
add the drained rice and stir well.
pour 5 cups water and add salt & sugar.
stir and then pressure cook for 4-5 whistles on medium to high flame.
once the pressure settles down on its own, open the lid of the cooker.
serve the bengali khichdi with baingan bhaja or yogurt and some roasted papads by the side.
to get a porridge like consistency in the khichdi you can add an additional 1/2 to 1 cup water.
how to make bengali moong dal khichdi recipe:
1. rinse 1 cup of basmati rice or govind bhog rice couple of times in water.
2. soak rice in water for 30 minutes.
3. after 30 minutes drain the rice.
4. in a pan slow roast 1 cup dhuli moong dal (split and husked moong dal).
5. roast and stir the moong dal till some of the lentils turn light golden and aromatic.
6. just keep stirring on low flame for 2 to 3 minutes more, till they get uniform roasting and browning.
7. soon the dal will begin to change color.
8. when the lentils cool, rinse them in water.
9. sprinkle some water on them and keep aside.
10. just before you begin tempering, drain both the moong dal as well as rice and keep aside.
11. heat 2 to 2.5 tablespoons ghee or oil in the pressure cooker.
12. add 1 inch cinnamon (dalchini), 2 green cardamom (choti elaichi), 3 cloves (lavang), 1 bay leaf (tej patta) and 1 teaspoon cumin seeds (jeera). fry the whole spices till they become aromatic.
13. the cumin should also crackle when frying the spices.
14. now add 1 inch ginger which is grated.
15. saute for a 5-6 seconds or till the raw aroma of the ginger goes away.
16. add ½ teaspoon turmeric powder (haldi), ½ to ¾ teaspoon red chili powder (lal mirch powder) and 1 pinch asafoetida (hing).
17. saute for 2 to 3 seconds.
18. then add 2 small tomatoes which is chopped along 1 chopped green chili.
19. saute till the tomatoes become soft.
20. add 1 to 1.5 chopped mix veggies – cauliflower, potato and peas.
21. stir and saute for a minute.
22. add the roasted moong dal.
23. saute for 2 minutes.
24. add the drained rice.
25. mix well.
26. add salt & sugar.
27. next pour 5 cups water.
28. stir well.
29. then pressure cook for 4-5 whistles on medium to high flame.
30. once the pressure settles down on its own, open the lid of the cooker.
31. serve the bengali khichdi with baingan bhaja or yogurt and some roasted papads by the side.