The Bengali variant of the South Asian ‘khichdi’, made with nutty, roasted moong dal and fragrant gobindobhog rice.

Roasted moong dal with fresh, winter veggies

A quick and delicate dal tempered with radhuni, a type of seed that is quite unique to Bengal.

A spectacular polao-like khichuri

An easy and hearty Bengali moog-mosur dal with ripe winter tomatoes and fresh coriander

Moog dal with bitter melon and bottle gourd

Roasted moong dal with a medley of summer vegetables

A fried mood-dal 'pithe' with a coconut-jaggery stuffing