Moong Dal Bhuna Khichuri

Moong Dal Bhuna Khichuri

It’s been raining a lot lately. When it pours on the outside with dark cloud surrounding the environment, Bengalis crave for khichuri. A piping hot plate of khichuri is just what the heart desires when a Bengali come home soaked from the rains. Some Tagore songs on the background, and a quick nap if someone can squeeze it in is the definition of a classic rainy day for Bengalis.

Rain is almost synonymous with eating khichuri for Bengalis. It is the ultimate comfort food for rainy days or any days as a matter of fact. Bengalis have a very soft spot for this down home one-pot rice dish. The aromas of rice, dal flavored with ghee is intricately intertwined with the smell of the wet earth fresh from the raindrops. In Bangladesh, khichuri is mainly served with fried Hilsha, or an egg curry and alu bhorta. A simple omelette served with khichuri can also be a simple delicious soul food for Bangladeshis. A quick pickled onion may serve with kichuri.


1 cup Mung bean
2 cup Basmati rice
½ cup ghee or butter
½ cup onion, sliced
2 green chilies
2 teaspoons garlic paste
1 teaspoon ginger paste
1 teaspoon turmeric powder
1 teaspoon roasted cumin powder
1 bay leaf
2-3 cloves
2-3 cinnamon, about 1” each
5 cups boiled water
1 tablespoons salt


1. Wash rice and mung bean. Strain all the water. Set aside.
2. Add ghee/butter in a pan on medium heat. Add onion and saute until slightly golden.
3. Add everything from chilies to cinnamon. Fry for 2-3 minutes or until fragrant.
4. Add salt and boiled water. At the sight of bubbles, put a lid on the pan and cook for 20-22 minutes or until rice and bean is done.
5. Serve with pickled onion.