Khichdi is one of the easiest and healthy recipe in India. Rice and lentil or dal are the main ingredients of khichuri. In West Bengal, khichdi is called Khichuri. Bhuni Khichuri is very popular among Bengalies.We use Gobindobhog rice to make this khichuri. This rice is small , white coloured having a nice aroma,mostly cultivated in the northern districts of West Bengal. To make this khichdi we roast moong dal (preferably sona moong dal, easily available moong dal in West Bengal which has a nice flavour) in a pan or kadai. As we roast or bhuno moong dal that’s why we call this khichdi Bhuni khichdi.
Specially this khichdi along with Labra(Bengali mixed vegetable curry)bhajas,chutney and payesh or kheer are offered to Goddess like Durga, Kali, Lakshmi, Sarswati as prasad as it is pure vegeterian dish . We do not use onion and garlic to make it.
This khichdi is very popular in a rainy day also with some bhaja or fries like Begun or Brinjal, Parwal, Aloo, Papad and tomato chutney.
You can make it also in the chilled evening of winter adding winter fresh vegetables like cauliflower, peas, beans and carrots.
The most important part of making ‘Bhuni Khichuri’ is the measurements of rice,dal and water. If you take 1 cup rice,you have to take 1 cup moong dal and 4 and 1/2 cups warm water.This khichuri or khichdi will not be watery like others khichuri or khichdi.