Bhuna Khichuri is a rich and aromatic Bengali-style dish made with rice and lentils, slow-cooked with spices to create a thick, flavorful consistency that can also be enjoyed as a hearty soup. Unlike regular khichuri, this version is “bhuna” (fried) first, giving it a deeper taste and slightly dry yet comforting texture when cooked. It is often prepared during rainy days or special occasions and pairs beautifully with fried vegetables, pickles, or yogurt.
Dry roast the moong dal until lightly golden and aromatic, then wash and drain.
Wash the rice thoroughly and keep aside.
Heat mustard oil or ghee in a pan and sauté sliced onions until golden brown.
Add ginger paste and cook for a minute.
Add turmeric powder and mix well.
Add rice and roasted dal, then sauté for 2–3 minutes to enhance flavor.
Pour in water (about 3–4 cups) and bring to a boil.
Cover and cook on low heat until rice and lentils are soft and slightly mushy.
Sprinkle garam masala and mix gently.
Adjust salt and consistency (add water if you prefer a soup-like texture).
Serve hot with fried vegetables or pickle.
Basmati rice – 1 cup
Turmeric powder – 1 tsp
Moong dal (yellow lentils) – ½ cup
Garam masala – 1 tsp
Onion (sliced) – 1 medium
Mustard oil or ghee – 2 tbsp
Ginger paste – 1 tbsp
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