Wednesday, 29 March 2017

Recipe of the day: Bhuni Khichdi

Hello lovely foodies! Today is a very auspicious day for many religions in India. Gudi Pawda, Cheti Chand, ugadi – all fall today. So, I want to share a very special recipe today to celebrate this day.

Bhuni Khichdi is an authentic dish of West Bengal. Mostly in religious occasions, this khichdi is made to offer the deities.

Bhuni Khichdi


  1. Rice (Basmati, Gobinda Bhog etc.): -     2 cups
  2. Yellow moong dal (split yellow gram):- 11/2 cups

  3. Cauliflower (Sliced):-                            1 cup
  4. Carrot (chopped):-                                1
  5. Beans (chopped):-                                 5-6 pieces
  6. Peas:-                                                    1/2Cup
  7. Ginger paste:-                                       ½ teaspoon
  8. Cashew nut:-                                         10-12
  9. Raisins:-                                                15-16
  10. Bay Leaf:-                                             2
  11. Cloves:-                                                 2
  12. Green Cardamom:-                                 2
  13. Cinnamon:                                              2
  14. Turmeric powder:-                                1 teaspoon
  15. Refined Oil:-                                         1/2Cup
  16. Ghee:-                                                   2 tablespoon
  17. Sugar:-                                                  2 teaspoon
  18. Salt:-                                                     to taste


  • Wash and soak the rice.
  • Toast the moong dal, wash and keep aside.
  • Heat the oil in a deep pan and when hot, add the bay leaf and garm mashala and fry  on a medium flame for a few seconds.
  • Add cauliflower, carrot, beans, ginger paste, turmeric powder and salt. Mix well and fry on a medium flame for 1 to 2 minutes.
  • Add the drained rice, moong dal and mix well. Cook for 3 whistles.
  • Now, add 3 cups of water, cover the pan and cook in low flame.
  • Off the flame when the rice and dal well cooked. Add the Ghee and mix well. Cover it for 5 minutes, and then serve.