Bhaja Moong Daler Khichuri

Bhaja Moong Daler Khichuri


½ cup rice
1 cup moong' beans (roasted)
1 tbsp ghee
tbsp mustard oil
bay leaves
2 green cardamoms
4 cloves
1-inch stick cinnamon
1 tsp cumin
3 cups water
1 tsp turmeric
1-inch piece ginger (sliced)
½ cup peas (shelled)
1 tsp sugar
salt to taste


1. Heat the ghee and the mustard oil together to smoking in a deep pan. Reduce heat and fry the bay leaves, green cardamoms, cloves, cinnamon and cumin for 2 minutes. Add the roasted moong beans (available in grocery stores) and rice. Stir fry for 3 minutes; add the water, the turmeric and the sliced ginger. Let it come to the boil, take off the scum and add the sugar and salt to taste and the shelled peas. Cook until the water has been absorbed and the khichuri is soft but not thin.
2. Fried wax gourd (potol), brinjal and potatoes cut in thick discs and fried in ghee are good accompaniments to this khichuri on a rainy day.

Bangla Ranna: An Introduction to Bengali Cuisine: Satarupa Banerjee
Publisher: Orient Longman