Bengali-style moong dal khichdi, also known as bhaja muger dal khichuri or Bhoger Khichuri, is a popular dish in Bengal cuisine. It is a simple and comforting meal made with moong dal (yellow lentils) and rice and is often enjoyed during Indian festivals and vrat days. I agree to be sent email.
I have prepared oats khichdi, Instant Pot khichdi, and dalia khichdi, but all these have onions, which may not be suitable for special occasions. So, I decided to recreate this classic Bengali khichdi recipe without using onion, and with vegan ingredients.
Why I love this
The Bengal Khichuri recipe is a one-pot meal that is easy to make and requires minimal preparation. The combination of moong dal and rice makes it a complete meal, perfect for vegetarians or those looking for meatless options. The absence of onions and garlic makes it suitable for Jain cuisine and vrat days (fasting). Making this dish vegan did not compromise on the taste or flavor. My kids love the mild flavors and creamy texture of this khichdi paired with roasted papads. That makes it a great option for picky eaters.
Ingredients
Moong dal (yellow lentils) Basmati rice: Soak the rice for 30 minutes before cooking to ensure even cooking. Vegan Ghee Red chilli powder and turmeric powder Mixed Vegetables Whole spices: Cloves, cardamom, cinnamon, and bay leaves. Ginger paste or finely minced ginger Green chillies
Instructions
Serving suggestions
This khichdi is often served with a side of papad (papadum), pickles, and yogurt to balance out the flavors. Top it with fried onions and cashews for a crunchy texture. You can also serve it with some vegan ghee drizzled on top for added richness.
Storage
This khichdi can be stored in an airtight container in the fridge for up to 3 days. Reheat it on the stovetop or microwave with a splash of water to prevent it from drying out. It may thicken upon refrigeration, so add a little water if needed while reheating. As it heats up, add vegan ghee and wait a couple of minutes for it to melt. Add cumin seeds. As they start to sizzle, add cloves, cardamom, bay leaf, and cinnamon. Fry for 30 seconds. Once the timer goes off, use the natural pressure release for 10-12 minutes before releasing any remaining pressure using the quick release method. Open the lid carefully, fluff the khichdi with a fork, and serve hot.
How to make in Stovetop pressure cooker
If you don’t have an electronic pressure cooker like an Instant Pot, you can still make this Bengali khichdi in a stove pressure cooker. Follow the above-mentioned steps but adjust the cooking time to 3-4 whistles over medium heat.
How to make in a regular pot
To make this khichdi on the stovetop, follow all the steps until adding rice and dal with water. Bring it to a boil, cover, and cook for 20 -25 minutes over low heat or until the rice and dal are fully cooked and have absorbed all the water. Add more water for your desired consistency. Once cooked, let it rest for 5 minutes before fluffing with a fork and serving.
Tips and substitutions
Use any variety of short-grain rice or lentils for this recipe. However, the cooking time may vary depending on the type of rice/lentils used. Yellow moong dal or red lentils give the best results. If you are preparing this over a stovetop, be sure not to saute the ingredients over high heat to avoid losing the flavors. You can swap vegetables according to your preference. Some popular additions are carrots, potatoes, cauliflower florets, green peas, and beans. Traditionally, Gobindo bhog rice is used in this recipe, but I have used basmati rice and moong dal for a more easily accessible option. To make this dish spicier, add more red chili powder or green chilies. You can also top it with ghee-roasted dry red chilies for an extra kick of heat.
Related recipes
Bengali Masoor Dal RecipeInstant Pot KhichdiInstant Pot KhichdiInstant Pot Oats KhichdiDalia Khichdi
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