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Bengali vegetable khichuri
सब्ज़ी खिचुड़ी
A softer, more festive cousin of the everyday khichdi, with roasted moong dal and extra vegetables.
This is Ayurvedic wellness guidance, not medical advice. Consult your doctor before making health changes.
40 minServes 3DinnerSuits Vata, KaphaChildren eat itVegan
You'll need
- 1/2 cup rice
- 1/2 cup moong dal, dry roasted until fragrant
- 1 cup mixed vegetables (cauliflower, peas, potato), diced
- 1/2 tsp turmeric
- 1 bay leaf
- 1 dried red chilli
- 1 tsp ghee
- Salt, to taste
- 4 cups water
Method
- Warm the ghee, add the bay leaf and red chilli, then the vegetables, and sauté 3 minutes.
- Add the rice, roasted dal, turmeric and water, and bring to a boil.
- Simmer, covered, until everything is soft and slightly porridge-like, about 25 minutes.
- Season with salt and serve hot.
Why this dish
Roasting the dal before cooking is what gives khichuri its particular lightness, a dish warming enough for Vata and soft enough that Kapha's evening digestion doesn't have to work hard.