Khichuri or Khichdi is a very popular one-pot-meal in India and its subcontinents. There are different kinds of varieties that are cooked and relished in different parts of the country. When it comes to Bengali style khichuri (and not khichdi), we mainly use either moong dal (yellow lentil) or masoor dal (red lentil) to prepare the same. While moong dal khichuri is typically prepared during puja and is considered to be satvik aahar, it is called Bhoger Khichuri or Niramish Khichuri, the masoor dal khichuri, on the other hand is a rainy day delicacy and also called Amish Khichuri or Patla Khichuri. Also, while moong dal khichuri is thick in consistency, the masoor dal khichuri is runny. Both are popular, both are highly delectable.
Coming to Bhuna Khichuri (also known as Bhuni Khichuri) is different. Although it uses the same moong dal, and yes, it is somewhat similar to Bhoger Khichuri, but it uses onion and garlic and thus cannot be considered as satvik aahar. Bhuna Khichuri can be prepared with vegetables of choice (the vegetarian version) or with chicken, mutton or beef (non-vegetarian version). Both Bhoger Khichuri and Bhuna Khichuri use dry roasted moong dal which gives it a fantastic aroma and taste. My version of today’s Bhuna Khichuri is non-vegetarian and I have used mutton for the same.
Mangshor Bhuna Khichuri is a wholesome, flavourful and super delicious one-pot-meal and is hugely consumed in India and Bangladesh. I have followed the Bangladeshi style to make the same. Though, the beef version is popular in Bangladesh, I have replaced beef with mutton. This is quite easy to make and is so soul satisfying. Here’s how I make my Mangshor Bhuna Khichuri.
- 500 gm curry cut mutton, with bone
- 1 cup gobindobhog rice (or any small grain rice)
- 1 cup moong dal (yellow lentil)
- 1 big sized onion, finely chopped
- 1 tomato, chopped
- 7 green chilli, slitted (adjust according to tolarance)
- 1.5 table-spoon ginger-garlic paste
- 1/2 tea-spoon turmeric powder
- 1/2 tea-spoon cumin powder
- 1/2 tea-spoon coriander powder
- 1/2 tea-spoon red chilli powder (optional)
- 3 table-spoon ghee
- warm water, as required
- salt, according to taste
- 1 bay leaf
- 1 cinnamon stick (1 inch)
- 4 green cardamom, crushed
- 5 clove, crushed
- 1 javitri
- 2 dry red chilli
- 1 tea-spoon cumin seed
- Wash and soak the gobindobhog rice in water for about an hour. Discard water before cooking.
- Meanwhile, dry roast moong dal till aroma starts coming. Remove, wash and soak the same in water for about an hour. Discard water before cooking.
- Add mutton and pour required water in a pressure cooker. The water should be just enough to boil the mutton. Add 1 tea-spoon salt and pressure cook for 4-5 whistles. Let the pressure release naturally.
- Keep the mutton and its broth aside. Do not discard the broth.
- Take a heavy bottom vessel and heat ghee. Temper with all the ingredients mentioned in For Tempering section and allow them to splutter.
- Add onion and sauté until golden.
- Add ginger-garlic paste and stir until the raw smell goes off completely.
- Add turmeric powder, cumin powder, coriander powder and red chilli powder and sprinkle little water. Stir for 2 minutes or so over low flame.
- Add tomato and stir until mushy.
- Now, add rice and moong dal and give a proper mix.
- Add mutton with its broth, salt and green chilli and mix again. Remember the mutton broth already contains salt, so, add salt accordingly.
- Cover the lid and over low to medium flame, cook until both rice and dal are nicely done and water gets absorbed.
- Please note that if your broth is not sufficient, you can add extra warm water.
- Make sure to check and stir in between so that khichuri does not stick to the vessel bottom and you can keep adding some warm water if needed.
- When rice and dal are well cooked and the water is absorbed, turn off the flame.
- Your Mangshor Bhuna Khichuri is ready to be served now.
Once it is done, you can add some more ghee from above and serve it hot. Although, adding extra ghee is totally optional but highly recommended. Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.