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Beguni Recipe

Bengali Bhuni | Bhoger Khichuri | Bhuna Khichuri

★★★★★

5 from 3 reviews
  • Author: Sanchita Dey
  • Total Time: 40 minutes
  • Yield: 4 people 1x

Description

Bengali Bhuni | Bhoger Khichuri | Bhuna Khichuri | Bengali Bhoger Khichuri | Niramish Khichuri | Bengali Moong Dal Khichdi is a special bhog recipe offered to Goddess Durga in the Durga Puja festival. Here, moong dal, gobindo bhog rice are cooked together with a few Indian spices and vegetables.

Ingredients

Units Scale
  • 1 cup – Gobindobhog chal/Basmati rice/any fragrant rice Wash and soak the rice for 15 minutes
  • 1 cup – Moong Dal
  • 2 medium – Potatoes washed, peeled, and cut into quarters
  • 1/2 cup Green peas
  • 2 small – Carrots washed and cut into cubes
  • 3 to 4 – green chilly silted 100 gms Green beans washed and cut
  • 1 tbsp – Ginger grated
  • 2 bay – leaves
  • 2 – dried red chilies
  • 2 – Cinnamon sticks
  • 3to4 – cardamoms
  • 3to4– cloves
  • 1 tsp – Cumin seeds
  • 1/2 tsp – Turmeric powder
  • 1 tsp – Chili powder (I used Kashmiri red chili powder)
  • 1 tsp – Bengali Garam masala powder
  • 1to2 tsp – Sugar/ sweetener/jaggery
  • Salt to taste
  • 3to4 tbsp – Ghee/mustard oil I used ghee or vegan butter or vegetable oil

Instructions

  1. Set the pressure cooker on sauté mode and heat for a min or so. Now add the moong dal and dry roast stirring frequently to uniformly roast the dal. Dry roast until the lentils turn golden brown and aromatic. Take it off the heat and let it cool. When cooled downwash the roasted moong dal and soak for 15 minutes. After 15 minutes drain the rice and the moong dal and set them aside.
  2. Set the Instant pot on sauté mode and add ghee.
  3. Heat ghee for a minute and add bay leaves, dry red chilies, cinnamon, cardamoms, cloves, and cumin seeds and sauté for 10 to 20 seconds.
  4. Then add the chopped vegetables and sauté for 5 minutes.
  5. Next, add the grated ginger and sauté.
  6. Now add the drained rice to the veggies and sauté for 2 minutes.
  7. After a couple of minutes toss in the moong dal along with turmeric powder, Kashmiri Red chili powder, Bengali garam masala powder, sugar, and salt to taste.
  8. Stir fry everything together for 1-2 minutes.
  9. Then add hot water. Remember this is of pulao consistency so add enough hot water to cook the lentil and rice. Check the seasoning. Add salt and sugar if required. Now close the lid of the Instant Pot. Set the low-pressure mode setting manually for 6-7 minutes.
  10. When the cooking time is complete, let it naturally release the pressure for 10-15 minutes. Once the pressure settles down, open the lid.
  11. Serve it hot with beguni, labra, chatni, and some papad.

Notes

  • The addition of whole spices in khichdi gives it a nice taste, so don’t miss them.

  • To achieve a healthier filling, add more vegetables, but not too many, just enough to make it a healthy filling.
  • Only add cauliflower after frying separately at the end otherwise if you fry them in a pressure cooker they will become soggy.
  • If you prepare Khichdi only as a meal, it is best to add vegetables to stay full for longer.
  • If you want your khichdi to be slightly moist, add more water.
  • You can add coriander leaves to add a very nice flavor.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stove-Top
  • Cuisine: Bengali, Indian

Nutrition

  • Serving Size: 4
  • Calories: 320 Kcal
  • Sugar: 3g
  • Fat: 16g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 8g
  • Protein: 12g
  • Cholesterol: 2mg

Keywords: bhuna khichuri, bhuni khichuri recipe, khichuri recipe, moong dal bhuna khichuri, vegetable bhuni khichuri recipe, one pot recipes

Find it online: https://pinchofflavours.com/bengali-bhuni-bhoger-khichuri-bhuna-khichuri/