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Bengali Masoor Dal Khichdi / Khichuri – for rainy days

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Bengali Masoor Dal Khichdi

Can a simple bowl of rice and lentils bring comfort to the distressed soul ? Yes, Bengali Masoor Dal Khichdi is like that, primitive in form and yet so nourishing and comforting.

The golden pot of khichdi in which rice and lentils cooked together till they loss some of their individualistic character and become one are like that. The true comfort food ever known to man. Comfort foods are different for different people yet they serve the same purpose in life, that is to bring comfort to the body, mind and soul.


Indian khichdi recipe

Is Khichdi, the national food of India ?

Recently khichdi has been termed as National food of India. And why not? The only one food that truly reflects the diversity of our culture, khichdi takes on different flavours as it transverse through our coast to land and to interiors.

Khichdi means different things to different people in India, for some it is the mourning food, for some it is prescribed soft food eaten only during illness and for some it is the most relishing and soulfood.

And for us it is God’s own comfort food. So in Bengali ritual and pujas, the offerings made to God are, this quintessential golden pot of khichdi, lovingly called as “bhoger khichuri”. Pure and divine. But our love for khichuri does not ends there. While bhoger khichuri is best served during Lakshmi / Saraswati puja or Durga puja, we have this festival special Bengali Bhuni Khichuri that we enjoys during particular festival.

How To Prepare Bengali Bhoger Khichuri (Moong Dal Khichdi)?

What Is Bengali Bhuni Khichdi / Khichuri?

This Bengali masoor dal khichdi however is perfect for Monsoon days. Yes, it has to be during monsoon season when rivers are in full spate. When the dark clouds permanently veiled the green Earth. When the rains flooded the streets, villages, turning them into a chaotic world but everything seems to be in perfect order with a bowl of piping hot khichdi in hand.

bengali musoor dal khichdi

Why this Bengali Musoor Dal khichdi is different ?

Bengali Musoor dal khichdi is different from other variants of khichdi. The red lentils are cooked together with par-boiled rice (which is common in Bengali homes), big chunks of potatoes, sliced onions and whole garam masala.

In Bengali culture, this type of khichdi which uses liberal dose of onions and garlic are termed as “aamish” or non-veg khichdi, in compare to the bhoger khcihdi which is cooked without onions and garlic and hence known as “niramish” or satvik khichdi.


How Bengali Musoor Dal khichuri / khichdi is served ?

You can use any other rice variety but that gooey, oozy, taste and gelatinous texture like risotto is possible only with the par-boiled rice which lends a completely different aroma to the dish. It is then devoured with ilish maach bhaja or fried hilsa, the prized fish from the Ganges.

And Monsoon is the season when rivers in Bengal are full of ilish, hence this marriage of liquid or runny masoor dal khichuri with ilish mach bhaja. Sometimes with dim bhaja or Indian omelette, assorted vegetable fritters like begun bhaja (fried eggplants), aloo bhaja (thinly sliced crispy fried potatoes), potol bhaja (fried pointed gourds) and so on. Pappad (poppadum) and chilli pickle as side to complete the khichuri platter.

I use Hawkins Contura Pressure Cooker to cook my dals and khichdi.

Bengali masoor dal khichdi / khichuri

Bengali musoor dal khichdi - rice and lentil one pot meal with warm aromatic spices
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Bengali
Keyword: bengali musoor dal khichdi
Servings: 2
Author: Sukanya Ghosh


  • 1 cup Red lentils / musoor dal, skinned
  • Par-boiled rice : 1 1/4 cup
  • Potatoes : 1 big cut into chunks
  • 1 Onions, sliced
  • 3-4 Garlic cloves
  • 1 tbsp Ginger paste
  • 1 Tomatoes chopped
  • 2-3 Green chillies
  • 2-3 Whole garam masala (cloves , cinnamon , cardamom ) each
  • 1 tsp Cumin powder
  • ½ tsp Turmeric powder
  • ½ tsp Red chilli powder , optional
  • 1-2 Bay leaf
  • Salt and sugar to taste
  • 2 tbsp Ghee


  • Wash and soak the rice for half an hour.
  • Wash the lentils properly.
  • Cut the vegetables as mentioned above
  • In a pressure cooker, heat one tablespoon ghee.
  • Temper it with whole spices, bay leaf.
  • Fry the onion slices till translucent. Fry the garlic and ginger paste too.
  • Add the lentils and rice, potatoes, tomatoes, green chillies and other spices.
  • Fry or saute them for a while.
  • Add salt and four cups water.
  • Pressure cook till done.
  • This khichdi will be runny in texture.
  • Adjust salt, seasonings and add sugar.
  • Add remaining ghee, give a nice stir and serve hot.




  • Reply
    January 19, 2018 at 5:02 pm

    Tried it.turned out beautifully ☺️..with tomatokhejurer chaatni….

    • Reply
      Sukanya Ghosh
      January 20, 2018 at 6:34 pm

      Thank you or loving it and sharing your feedback.

    • Reply
      Sukanya Ghosh
      January 20, 2018 at 6:36 pm

      Thank you for loving it and sharing your feedback.

  • Reply
    February 26, 2018 at 7:55 pm

    Enjoying your blog. The description of rainy chaos countered with a comforting bowl of lentils and rice is so poetic. I don’t even have a bowl of khichri in my hands yet felt calm and serene at the mere thought.
    Will definitely make this asap and report how it went.

    • Reply
      Sukanya Ghosh
      February 26, 2018 at 11:07 pm

      Thank you so much Irma for checking out my blog. Your beautiful words are enough to brighten up any soul. Please try the recipe and share your feedbacks. Would love to hear from you.

  • Reply
    Lavleen Sachdev
    June 17, 2018 at 12:44 pm

    Nice recipe.will definitely try it

  • Reply
    Manidipa Mandal
    March 10, 2020 at 1:09 pm

    How long is ’till done’?

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