Enjoy this Makar Sankranti with a regional speciality, the Bengali bhuni khichdi recipe. It’s a rich, cohesive, and slightly sticky mix that is often served with fried vegetables (bhaja). What sets it apart from other rice and lentil preparations is the use of roasted lentils in the mix. It's distinctly drier and grain-separated compared to regular, soft khichdi, but intensely aromatic and flavourful.
Ingredients
UNITSIngredients
½ cup Gobindobhog Rice
¼ cup Moong Dal
1-2 tbspGhee
1 tspCumin seeds
2Cloves
2Cardamom
11-inch Cinnamon
1-2Bay leaves
1 Onion, chopped
1-2Green chillies, chopped
½ tspTurmeric powder
½ tspRed chilli powder
to tasteSalt
2 cupsWater
for garnishCoriander leaves, chopped
Follow
Directions
Description - Step 1
Dry-roast the moong dal
Add the moong dal to a dry pan and roast on low–medium heat, stirring constantly, until it turns lightly golden and smells nutty. Remove from the heat and let it cool slightly.
Description - Step 2
Wash and soak rice and dal
Wash the Gobindobhog rice until the water runs clear. Wash the roasted dal once. Soak rice and dal separately for 30 minutes. Drain and keep aside.
Description - Step 3
Temper the spices and onions
Heat ghee/oil in a pressure cooker or heavy-bottomed pan on medium heat. Add the cumin seeds, cloves, cardamom, and cinnamon and sauté until fragrant (about 1-2 minutes). Add the chopped onions and green chillies and fry until golden brown.
Description - Step 4
Stir-fry the rice and lentils
Lower the heat slightly. Add the drained rice and roasted lentils to the cooker/pan. Add turmeric, red chilli powder (if using), and salt. Stir-fry continuously for 4–5 minutes until the grains look glossy and the mixture smells aromatic.
Description - Step 5
Cook the khichdi
Add water, mix well, and bring to a rolling boil. If using a pressure cooker, Cover and cook on medium heat for 2 whistles. Now, let the pressure release naturally. If using a pan, then reduce the heat to low. Now, cover and cook on low heat for 12-15 minutes. The khichdi should be moist, soft, and well-coated, not watery or dry.
Description - Step 6
Garnish and serve
Turn off the heat and let the khichdi rest for 5 minutes. Open the list, and gently fluff the mix with a fork. Garnish with chopped coriander and serve hot.
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Indian
Easy
Main Course
