Moong Dal Khichuri

Moong Dal Khichuri is a timeless Bengali comfort food, loved for its simplicity, wholesome goodness, and heartwarming flavors. Whether enjoyed on a rainy afternoon or as a light homemade lunch, this classic one-pot meal never fails to satisfy. The rich aroma of roasted moong dal, combined with soft rice and delicately spiced vegetables, creates a dish that is both nourishing and comforting.

Prepared with everyday ingredients and a mild blend of spices, Moong Dal Khichuri is easy to cook yet full of flavor. It is often served with crispy fritters, papad, pickles, or a dollop of ghee, making it a complete and satisfying meal. Light on the stomach and packed with nutrition, this traditional Bengali favorite is perfect for family lunches, cozy dinners, and monsoon gatherings alike.

Ingredients

• 1 cup atap rice (short-grain rice)

• 1 cup moong dal (split yellow gram)

• 2 potatoes, cut into cubes

• 1 tomato, finely chopped

• 1 tsp ginger paste

• 3–4 green chillies

• 2 bay leaves

• 1 tsp cumin seeds

• ½ tsp Shalimar's Chef Spices Turmeric Powder

• 1 tsp Shalimar's Chef Spices Cumin Powder

• 1 tsp Shalimar's Chef Spices Coriander Powder

• 2 tbsp Shalimar's Sunflower Oil

• 1 tbsp ghee

• Salt, to taste

• ½ tsp sugar

• 5 cups hot water

  
  

Method

Dry roast the moong dal in a pan over medium heat until it turns light golden and releases a nutty aroma. Rinse well and set aside.

Heat Shalimar's Sunflower Oil in a heavy-bottomed pan or kadai. Add the bay leaves and cumin seeds, allowing them to splutter and release their aroma.

Add the ginger paste and sauté for a minute. Stir in the chopped tomato, Shalimar's Chef Spices Turmeric Powder, Cumin Powder, and Coriander Powder. Cook until the tomatoes soften and the spices are well blended.

Add the cubed potatoes and cook for 2–3 minutes. Then add the rice and roasted moong dal, stirring gently to coat them evenly with the spices.

Pour in the hot water and season with salt and sugar. Add the green chillies, bring the mixture to a boil, then cover and cook over medium-low heat until the rice and lentils are tender and the khichuri reaches a soft, creamy consistency.

Finish by stirring in the ghee and let the khichuri rest, covered, for 2–3 minutes before serving.

Serve hot with crispy vegetable fritters, papad, pickle, or a dollop of ghee for a comforting and wholesome Bengali meal.