Bhuni Khichuri Or Bhoger Khichuri/Moong Dal Khichdi

Bhuni khichuri or bhoger khichuri/khichdi. A very aromatic and delicious one pot meal . This khichdi is usually prepared for offering as bhog prasad for Goddess with 5 types of vegetable fry, mixed vegetable or labra, dum aloo, chutney, rice kheer and sweets etc.

Now what is bhog? Food prepared to offer God called naivedyam or bhog. I had mentioned about bhog in my Durga Puja Or Sharad Utsab post. Not only khichdi but Luchi , Radhaballabhi, pulao , Misti doi suji or semolina halwa and different kinds of sweets also can be prepared for bhog. You can serve this khichdi with any no onion garlic curry. I had served it with papad, begun bhaja, dum aloo, mixed vegetable or labra, chutney and rice kheer.

And some salted vegetable fry to serve with this khichdi. Aloo bhaja or fried potato, fried cauliflower, begun bhaja or fried brinjal and pumpkin fry.

Here are some recipes that you can make with khichuri.

.Date raisin jaggery chutney with mango bar

.Mango raisin chutney

.No onion garlic makhana curry

.Potato curry

.Dum aloo

.Rice kheer with date palm jaggery or khajur gur

.Rice kheer or paesh

.Misti doi

You can call it moong dal khichdi. But let me tell you that its not light moong khichdi which normally served to sick people. But this khichdi or khichuri is taste like pulao. Usually fried cauliflower and potatoes are used to make this bhoger khichuri or bhuni khichuri. But you can also make it with only green peas if you want. You can add cashew nuts and raisins in the khichdi if you like. Normally gobindobhog rice is used to make this khichdi but I don’t have gobindobhog rice so used Indrayani rice. My daughter bought it from Pune. You can use any fragrant short grain rice.

Monday again and this week 277 #Foodiemonday bloghop theme is One Pot Wonder suggested by Archana Gunjikar Potdar who blog at Mad Scientist Kitchen. Archana is a wonderful blogger. I always love her authentic Goan recipes, different types of continental recipes and delicious bakes. Her Plum and apple cobbler and Goan-methi-che-polle-recipe are in my next to try recipes. Do visit her space for many more amazing recipes.

Now coming to the recipe. You can also make this khichdi in pressure cooker. If you are using pressure cooker add only 4 & 1/2 cup water. You need more water in open pot. But khichdi taste best in open pot, as I did. Fry the moong dal well or till you feel the aroma of fried moong dal and dal becomes golden brown. You can add less sugar according to your taste. But don’t skip it. To make the khichdi more aromatic and ghee and little Bengali garam masala powder at the end. You can add water according to your desired consistency but don’t make the khichdi runny. This khichdi or khichuri taste just like pulao. You can dry roast the dal and then wash and add with rice in the khichdi. You can add cumin powder and red chilli powder if you want. I am sharing my mother’s recipe here.


Moong dal – 1 cup

Rice – 3/4 cup

Potato – 2 large

Cauliflower florets- 13 – 14

Slit green chili – 2 – 3

Green peas – 3/4 cup

Grated ginger – 1 tablespoon

Cumin seeds – 1 teaspoon

Dry red chilli – 1

Bay leaf – 2

Green cardamom – 3, crushed

Cloves – 3 – 4

Cinnamon – 1 inch piece

Mustard oil – 4 – 5 tablespoon

Ghee or clarified butter – 2 tablespoon

Salt to taste

Turmeric powder – 1 teaspoon

Sugar – 1 tablespoon or to taste

Water – 6 – 7 cup


1. Wash the rice well and soak in water for 10-15 minutes. Drain the water and keep aside. Use gobindobhog rice or any fragrant short grain rice.

2. Wash the moong dal and drain well.

3. Peel the potatoes and cut into 4 pieces.

4. Heat mustard oil in a pan or wok. Fry the potato pieces till brown. Remove from oil.

5. In the same oil fry the cauliflower florets. When florets becomes brown remove from oil and place on a plate.

6. Now add 1 tablespoon ghee or clarified butter in the oil. Add cumin seeds, dry red chilli, crushed or broken green cardamom, cloves, cinnamon and bay leaf.

7. Add drained moong dal and fry for a minute. Add grated ginger and fry till dal becomes golden brown.

8. You can dry roast the dal before washing, dry roast till fragrant and golden brown. If you are dry roasting moong dal then wash when cool and add it with rice.

9. Add soaked and drained rice. Mix well. Add salt, turmeric powder, fried potato pieces, green peas and stir well. Saute for a minute. You can add 1 teaspoon cumin powder and 1/2 teaspoon red chilli powder if you want. I didn’t.

10. Add 5 cup water and slit green chili. Mix everything well. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes.

11. Stir in between. Check after 10 minutes and you can add more warm water if required. If you are using gobindobhog rice then you may need less water.

12. Now add sugar and fried cauliflower florets. You can also add some cashew nuts and raisins if you like.

13. Add 1 cup warm water and mix well. Cover and cook on simmer for 10 minutes more. I like my bhuni khichuri/khichdi dry. But if you like medium thick then you can add little more warm water. Khichdi shouldn’t be runny so add water carefully.

14. At last add 1 tablespoon ghee and switch off the heat. Add more ghee if you wish. I have added some more ghee before serving. You can add little Bengali garam masala powder at the end. Get the recipe of Bengali garam masala here.

15. Serve hot khichuri/khichdi with begun bhaja or beguni or baigan pakoda, labra, Dum aloo , tomato chutney or Khajur or date chutney, Mango-raisin-chutney papad, paesh or rice kheer and Misti doi.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Sabudana Or Tapioca Paratha With Sweet Corn, Green Peas And Paneer Or Cottage Cheese / Fasting Food

Sabudana or tapioca paratha or flatbread with sweet corn, green peas and paneer or cottage cheese. A delicious and easy to make fasting food. But you can also enjoy it without fasting. Serve it in breakfast or as a snack with tea or coffee. Make small sized paratha and fry on low heat till brown and crisp. Enjoy hot with any chutney or sauce, fasting or feasting. Sweet corn, green peas and paneer or cottage cheese and spices made this paratha lipsmackingly delicious. Normally sabudana or tapioca used on fasting days but I have made it without fasting and enjoyed in breakfast.

Monday again and this week’s 241 #Foodiemonday bloghop theme is Flatbread Fiesta suggested by Poonam Bachhav who blog at Annapurna. Poonam is a very talented blogger. I always love her different types of thali recipes and beautiful pictures. Visit her space for different types of mouthwatering recipes. Poonam already shared some different paratha or flatbread recipes like Mint and paneer stuffed paratha, Leftover dal paratha, Achari aloo paratha and many more.

Recipe is very simple and easy. Just mash the soaked sabudana well with all the ingredients. Make balls and flatten with your palm. Shallow fry with little ghee or oil till golden brown and crisp. To get crispy paratha shallow fry on low heat. And be careful while flipping the paratha upside down to avoid breaking. Use green chilli and crushed black pepper according to your taste. If you want your paratha more spicy, add some more finely chopped green chilli or freshly crushed black pepper powder. You can also use black pepper powder. Vegan people can skip paneer or use tofu.


Sabudana or tapioca – 1/4 cup

Potato – 1, boiled

Green peas – 1/3 cup, boiled or frozen

Sweet corn – 1/3 cup, boiled or frozen

Fresh coconut – 2 tablespoon, grated

Paneer or cottage cheese – 1/4 cup, grated or mashed

Green chilli – 1 – 2, finely chopped

Cilantro or coriander leaves – handful, chopped

Ginger – 1 inch piece, grated

Salt or rock salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon


Lemon juice – 1 teaspoon or to taste

Freshly crushed black pepper – 1/2 teaspoon

Oil or ghee/clarified butter to shallow fry


1. Soak the sabudana or tapioca in water for 3 hours. After 3 hours sabudana will be soft. Check by pressing with your finger tips. If its not soft then let it soak for 30 to 60 minutes more. I have soaked for 3 hours.

2. Peel and grate or mash the boiled potato.

3. Drain the water of sabudana completely.

4. In a bowl mix soaked and drained sabudana, mashed or grated boiled potato, green peas, sweet corn, mashed or grated paneer or cottage cheese, grated coconut, ginger, green chilli, chopped cilantro or coriander leaves, cumin powder, freshly crushed black pepper, salt, chaat masala powder or lemon juice.

5. Mix and mash well. Taste and adjust salt and lemon juice if using.

6. Make balls to make paratha. Small or large as you want to make your paratha. I have made 4 paratha out of this dough.

7. Take a ball and press with your palm. If your dough is sticky grease your palm with little oil. Or keep the dough in refrigerator for 30 to 60 minutes. I kept the dough in refrigerator for an hour.

8. Make a round disc by pressing gently with your palm. Heat a pan and brush little oil or ghee in the pan. Place the circle on the pan and reduce the heat. Drizzle little oil or ghee over the paratha.

9. Shallow fry on simmer till edges becomes brown. Flip carefully to avoid breaking. Fry the other side too till brown.

10. Serve hot with any chutney or yogurt.


1. Use chilli according to your taste. Add more chilli if you want your paratha spicy.

2. You can use 1 – 2 tablespoon more coconut if you want.

3. Vegan people can omit paneer or use tofu.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Dahi Aloo Or Potatoes In Yogurt Curry

Dahi aloo or potatoes in yogurt curry.
A very simple and easy yet delicious no onion garlic recipe.
You can also make it for fasting days. Just replace the salt with rock salt.

This week our 165 #Foodiemonday bloghop theme is #Navratri special recipe. Sharing this easy, simple and lip-smacking potato curry with yogurt.

For Navratri fasting you may like different kinds of smoothies. Get the recipes here.
I am not in home this time. So sharing an easy and delicious potato curry with yogurt. I have made it in a very simple way. If you like you can add 1 small tomato 1/2 inch piece grated ginger and 1 chopped green chilli
After adding mustard seeds, cumin seeds and hing. Fry the tomato, ginger and green chilli till the tomatoes becomes mushy then add boiled potatoes and follow the recipe. But I didn’t need to add these. Curry tastes too good. Everyone love this simple yet delicious curry in my home. If you are making this for fasting you can omit asafoetida or hing if it not allowed in fasting food.


Potatoes – 4, boiled

Cumin seeds – 1 teaspoon

Mustard seeds – 1/4 teaspoon

Hing or asafoetida – 1/4 teaspoon

Salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon


Red chilli powder – 1/2 teaspoon

Yogurt – 1 cup

Water – 1 cup

Cilantro or coriander leaves – 1 tablespoon, chopped

Ginger julienne and slit green chilli to garnish


1. Peel and cut the boiled potatoes in small cubes.

2. Whisk the yogurt well and keep aside.

3. Heat oil or ghee in a pan. Add mustard seeds.

4. Add cumin seeds and when the seeds splutter add hing or asafoetida.

5. Now add the potatoes and salt. Fry till the potato slightly changed it’s colour.

6. Add turmeric powder, cumin powder, coriander powder, garam masala powder and red chilli powder. I have used kashmiri red chilli powder.
Fry for a minute.

7. Reduce the flame to low. Add whisked yogurt and water. Mix well.

8. Add chopped cilantro or coriander leaves. Cook on low heat for 6 – 7 minutes. Stir to avoid curdling.

9. Dahi aloo or potatoes in yogurt curry is ready. Taste and adjust the seasoning.

10. Garnish with cilantro, ginger julienne and slit green chilli. Serve hot with bread, puri, paratha, barnyard millet pulao, jeera rice, pulao or steamed rice.

1. If you are making this for fasting days, you can omit hing and garam masala powder if not allowed. And replace salt with rock salt.

2. If don’t want to use red chilli add chopped green chilli after adding cumin seeds and hing.
You can add 1 chopped tomato with green chilli if you want. Fry till the tomato becomes mushy then add the potatoes.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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