Healthy Bengali khichadi recipe

This recipe has a mix of veggies and khichadi which makes is quite healthy and nutritious.

healthy_bengali_khichdiA dish with a combination of stuffed vegetables and khichadi, which are mixed together and pressure cooked till done. You can use vegetables of your choice or whatever is available at home. Not only is this dish colourful and palatable, the horde of ingredients makes it nutritious too. Masoor dal enhances the iron content of this dish whereas rice and potatoes contribute to its zinc content.

Preparation Time:
Cooking Time:
Makes 4 servings


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For The Stuffed Vegetables
4 small sized potatoes , peeled
4 small sized brinjals (baingan / eggplant) , stems removed
6 to 8 tendli , ends removed
1 small sized sweet potato (shakarkand)
1 small sized purple yam (kand)
1/4 cup besan (bengal gram flour)
1/2 cup chopped coriander (dhania)
1 tbsp grated coconut
2 1/2 tbsp coriander-cumin seeds (dhania-jeera) powder
1 tsp turmeric powder (haldi)
2 tsp chilli powder
1 tbsp sesame seeds (til)
1/2 tsp garam masala
1 tbsp lemon juice
1 tsp ginger-green chilli paste
1 1/2 tbsp sugar
salt to taste

Other Ingredients
3/4 cup long grained rice (basmati)
1/4 cup masoor dal (split red lentil)
50 mm (2") stick of cinnamon (dalchini)
4 cloves (laung / lavang)
3 cardamoms (elaichi)
1/2 cup chopped onions
2 bayleaves (tejpatta)
1 green chilli , slit lenghtwise
1/2 tsp turmeric powder (haldi)
2 tsp garlic (lehsun) paste
2 tbsp chopped coriander (dhania) for garnishing


For the stuffed vegetables

  • Make criss-cross slits on the potatoes and brinjals, taking care not to separate the segments. Keep aside.
  • Slit the tendli breadth wise taking care not to separate the segments. Keep aside.
  • Cut the sweet potatoes and yam into big cubes. Keep aside.
  • Combine all the remaining ingredients in a bowl and mix well to make the stuffing. Keep aside.
  • Stuff the potatoes, sweet potatoes, brinjal, yam and tendli with the prepared stuffing.
  • Keep the remaining stuffing aside.

How to proceed

  • Clean, wash and soak the rice and masoor dal for 15 minutes. Drain and keep aside.
  • Put 3 cups of water to boil.
  • Crush the cinnamon, cloves and cardamoms lightly and keep aside.
  • Heat the pressure cooker on a medium flame and when hot, add the onions and dry roast till they turn light brown in colour.
  • Add the crushed spices and bayleaves and dry roast for a few seconds.
  • Add the rice, dal, green chilli, turmeric powder and garlic paste and mix well.
  • Add the stuffed vegetables, the remaining stuffing and hot water and mix gently.
  • Replace the pressure cooker lid and pressure cook for 3 whistles.
  • Allow the steam to escape before opening the lid.
  • Serve hot garnished with coriander.

Here is the original recipe source: Healthy Bengali khichdi by Tarla Dalal

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