Name: Bengali Moong Dal Khichdi Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup basmati rice; 1 cup yellow lentil (moong dal); 1 1/2 cup mixed vegetables; 1 potato (diced); 1 tomato (chopped); 1/2 tsp ginger (grated); 1 inch cinnamon; 2 green cardamom; 3 cloves; 1 bay leaf; 1/2 tsp cumin seeds; 1/4 tsp turmeric powder; 3/4 tsp red chili powder; 1 green chili (sliced lengthy ); 5 cup water; 2 tbsp vegan ghee (or olive oil); salt to taste

If you are looking for a delicious one-pot meal of rice, look no further than this roasted dal recipe prepared with protein-packed moong lentils.

Bengali-style moong dal khichdi, also known as bhaja muger dal khichuri or Bhoger Khichuri, is a popular dish in Bengal cuisine.

A bowl of Bengali khichdi is on the table.

It is a simple and comforting meal made with moong dal (yellow lentils) and rice and is often enjoyed during Indian festivals and vrat days.

I have prepared oats khichdi, Instant Pot khichdi, and dalia khichdi, but all these have onions, which may not be suitable for special occasions.

So, I decided to recreate this classic Bengali khichdi recipe without using onion, and with vegan ingredients.

Jump to:

Why I love this
Ingredients
Instructions
Serving suggestions
Storage
How to make in Stovetop pressure cooker
How to make in a regular pot
Tips and substitutions
Related recipes
📖 Recipe
Comments

Why I love this

The Bengal Khichuri recipe is a one-pot meal that is easy to make and requires minimal preparation.
The combination of moong dal and rice makes it a complete meal, perfect for vegetarians or those looking for meatless options.
The absence of onions and garlic makes it suitable for Jain cuisine and vrat days (fasting).
Making this dish vegan did not compromise on the taste or flavor.
My kids love the mild flavors and creamy texture of this khichdi paired with roasted papads. That makes it a great option for picky eaters.

Ingredients

Moong dal (yellow lentils)
Basmati rice: Soak the rice for 30 minutes before cooking to ensure even cooking.
Vegan Ghee
Red chilli powder and turmeric powder
Mixed Vegetables
Whole spices: Cloves, cardamom, cinnamon, and bay leaves.
Ginger paste or finely minced ginger
Green chillies

See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.

Instructions

Soak the basmati rice for 30 minutes. Drain and rinse well before using.

Dry roast the moong dal on medium flame until fragrant, about 4-5 minutes. Remove and set aside. (This part is optional)

An instant pot has whole spices and heated oil.

Turn on the Instant Pot and press saute.

As it heats up, add vegan ghee and wait a couple of minutes for it to melt.

Add cumin seeds. As they start to sizzle, add cloves, cardamom, bay leaf, and cinnamon. Fry for 30 seconds.

An instant has spices and chopped tomatoes.

Add chopped ginger, green chilies, and tomatoes. Cook until the tomatoes are soft.

Add the spices, mixed vegetables, and salt. Mix well.

A pot is full of bengali khichdi mixture.

Add the soaked and drained rice and roasted moong dal. Mix well.

An instant pot is full of moong dal khichdi mixture.

Add 5 cups of water. Stir well.

Close the lid, seal the valve, and set to Manual/Pressure Cook for 8-10 minutes at high pressure.

Once the timer goes off, use the natural pressure release for 10-12 minutes before releasing any remaining pressure using the quick release method.

Open the lid carefully, fluff the khichdi with a fork, and serve hot.

Serving suggestions

This khichdi is often served with a side of papad (papadum), pickles, and yogurt to balance out the flavors.
Top it with fried onions and cashews for a crunchy texture.
You can also serve it with some vegan ghee drizzled on top for added richness.

Storage

This khichdi can be stored in an airtight container in the fridge for up to 3 days. Reheat it on the stovetop or microwave with a splash of water to prevent it from drying out. It may thicken upon refrigeration, so add a little water if needed while reheating.

How to make in Stovetop pressure cooker

If you don't have an electronic pressure cooker like an Instant Pot, you can still make this Bengali khichdi in a stove pressure cooker.

Follow the above-mentioned steps but adjust the cooking time to 3-4 whistles over medium heat.

How to make in a regular pot

To make this khichdi on the stovetop, follow all the steps until adding rice and dal with water.
Bring it to a boil, cover, and cook for 20 -25 minutes over low heat or until the rice and dal are fully cooked and have absorbed all the water. Add more water for your desired consistency.
Once cooked, let it rest for 5 minutes before fluffing with a fork and serving.

Tips and substitutions

Use any variety of short-grain rice or lentils for this recipe. However, the cooking time may vary depending on the type of rice/lentils used. Yellow moong dal or red lentils give the best results.
If you are preparing this over a stovetop, be sure not to saute the ingredients over high heat to avoid losing the flavors.
You can swap vegetables according to your preference. Some popular additions are carrots, potatoes, cauliflower florets, green peas, and beans.
Traditionally, Gobindo bhog rice is used in this recipe, but I have used basmati rice and moong dal for a more easily accessible option.
To make this dish spicier, add more red chili powder or green chilies. You can also top it with ghee-roasted dry red chilies for an extra kick of heat.