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Bengali Bhuni Khichdi is a traditional and flavorsome dish from the Bengali cuisine of Eastern India. It is a one-pot meal made with a combination of rice and lentils, cooked with aromatic spices and ghee (clarified butter). The word “bhuni” refers to the process of sautéing or roasting the ingredients, which adds a rich and nutty flavor to the dish.

Khichdi holds a special place in Bengali households, often prepared as a comforting meal during festivals, religious ceremonies, or even as a simple yet satisfying everyday dish. It is not only delicious but also known for its simplicity and ease of preparation.

The combination of basmati rice and split yellow moong dal (lentils) forms the base of this dish, providing a good balance of carbohydrates and protein. The spices used, such as cumin, cinnamon, cardamom, and cloves, infuse the khichdi with their aromatic essence, enhancing the overall taste.

Bengali Bhuni Khichdi is typically enjoyed with a dollop of ghee on top, which adds a rich and smooth texture to the dish. It is often served with a side of fried vegetables, papadums, or a tangy tomato chutney.

This wholesome and comforting Bengali Bhuni Khichdi is not only a delicious meal but also a great source of nutrition. Its simple yet delightful flavors make it a favorite among people of all ages.

Here are check more khichdi recipes: amish khichdi, ram khichdi, achari khichdi, urad dal khichdi and more.

Sure! Here’s a recipe for Bengali Bhuni Khichdi:

Ingredients:

1 cup basmati rice

1/2 cup split yellow moong dal (lentils)

2 medium sized potatoes, peeled and diced

1/4 cup green peas

1/2 cup cauliflower florets

2 tablespoons ghee (clarified butter)

1 tablespoon oil

1 teaspoon cumin seeds

2 whole dried red chilies

1 cinnamon stick

2-3 cardamom pods

2-3 cloves

1 bay leaf

1 onion, thinly sliced

1 tablespoon ginger paste

1 tablespoon garlic paste

1 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

Salt to taste

1/2 teaspoon garam masala

2 cups water

Fresh coriander leaves, chopped (for garnish)

Instructions:

Wash the rice and lentils together and soak them in water for about 30 minutes. Then drain and set aside.

Heat ghee and oil in a pressure cooker over medium heat.

Add cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for a minute until fragrant.

Add the sliced onions and cook until they turn golden brown.

Add ginger paste and garlic paste to the pan. Cook for a minute until the raw smell disappears.

Add turmeric powder, red chili powder, and salt. Mix well.

Add all vegetables and soaked rice and lentils to the pan. Stir-fry for a few minutes until they are well coated with the spices.

Add water to the pan and give it a good stir.

If using a pressure cooker, close the lid and cook for 2-3 whistles on medium heat. If using a regular pan, cover it and cook on low heat until the rice and lentils are cooked and the water has been absorbed (approximately 20-25 minutes).

Once the khichdi is cooked, let it rest for a few minutes. Fluff it up gently with a fork.

Garnish with fresh coriander leaves.

Enjoy your Bengali Bhuni Khichdi!