About the Dish
Khichudi (or Khichuri) is a hearty rice and lentil dish that is often seen as a symbol of purity and simplicity. Its comforting flavors make it a staple during Durga Puja and other religious occasions, where it is offered as bhog (prasad) to Maa Durga. The dish’s humble ingredients — rice, moong dal (yellow lentils), ghee, and spices — reflect the balance between nourishment and devotion. During the Navaratri or Durga Puja, when fasting and prayers are common, khichudi is a wholesome meal that provides the energy needed for the celebrations.
Labra, a mixed vegetable dish, is traditionally served alongside khichudi. It is made from seasonal vegetables, often cooked with subtle spices and sometimes flavored with ghee. Labra, too, symbolizes nourishment and abundance, harmonizing perfectly with the simplicity of khichudi.
Finally, the tomato chutney adds a burst of tangy sweetness to the meal, balancing the savory richness of the khichudi and labra. It’s a delightful contrast that brings the whole meal together, making it not just a meal but an experience.
The connection of khichudi, labra, and chutney to Maa Durga and its holiness lies in its role as bhog during the Durga Puja. It is a dish offered to the Goddess, as it is believed to be pure and satisfying, both physically and spiritually. The preparation of this meal involves love and devotion, making it an important part of the rituals, symbolizing the idea of offering one’s best to the divine.For Bengalis, khichudi is not just food; it’s an emotional connection to family, faith, and festivity. It brings people together, serves as a reminder of their roots, and fosters feelings of warmth, devotion, and togetherness — especially during the vibrant and sacred Durga Puja celebrations.
Recipe
First let’s make the Khichudi – (Lentil Rice)
Ingredients
Directions to Make
- 1 cup rice (preferably short-grain or basmati)
- 1/2 cup moong dal (yellow lentils)
- 1 tablespoon ghee (clarified butter)
- 1 medium-sized onion, finely chopped
- 1-2 green chilies, slit
- 1-inch piece of ginger, grated
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1-2 bay leaves
- 1/4 teaspoon asafoetida (hing) (optional)
- Salt to taste
- 4 cups water
- Ghee for tempering (optional)
- Coriander leaves for garnish
Step 1 : Wash and Soak the Rice and Dal ‘Lentil )
- Wash the rice and moong dal thoroughly under cold water until the water runs clear.
- Soak them together in water for about 15-20 minutes. Drain the water before cooking.
Step 2 : Cooking the Khichudi (Lentil Rice)
- In a large pot or pressure cooker, heat 1 tablespoon of ghee on medium heat.
- Add cumin seeds, and once they splutter, add bay leaves and a pinch of asafoetida (hing) if using.
- Add the chopped onions, ginger, and green chilies. Sauté until the onions turn golden brown.
- Add the turmeric powder and stir well.
- Add the soaked and drained rice and moong dal mixture to the pot. Stir gently to combine with the spices.
- Pour in 4 cups of water and add salt to taste. Stir everything together.
- If using a pressure cooker, close the lid and cook on medium heat for about 3-4 whistles, then turn off the heat. Let the pressure release naturally.
- If using a pot, bring the mixture to a boil, then lower the heat and cook covered for about 20-25 minutes, or until the rice and dal are soft and fully cooked.
- Once the Khichudi is cooked and the consistency is to your liking, drizzle with some extra ghee for added richness and flavor.
- Garnish with freshly chopped coriander leaves.
Let’s cook our Labra (Mixed Vegetables)
Ingredients
Directions to make
- 1/2 cup carrot, diced
- 1/2 cup potato, diced
- 1/4 cup peas (fresh or frozen)
- 1/4 cup cauliflower florets
- 1/2 cup pumpkin, diced (optional)
- 1 tablespoon oil (vegetable or mustard oil)
- 1 teaspoon cumin seeds
- 1/4 teaspoon asafoetida (hing)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon fennel seeds (optional)
- 1-2 green chilies, slit
- 1/2 teaspoon salt (adjust to taste)
- 1 teaspoon sugar (optional, for sweetness)
- 1/4 cup water (adjust as needed)
- Coriander leaves for garnish
Step 1 : Prepare the Vegetables
- Wash and peel the carrot, potato, and pumpkin (if using), and dice them into bite-sized pieces.
- Separate the cauliflower florets into small pieces.
- Keep the peas ready (if frozen, thaw them).
- Heat 1 tablespoon of oil in a pan or wok on medium heat.
- Add cumin seeds and let them splutter.
- Add asafoetida (hing) and fennel seeds (if using) to the pan and sauté for a few seconds until fragrant.
- Add the prepared carrot, potato, cauliflower, peas, and pumpkin (if using) into the pan.
- Stir to mix the vegetables well with the tempering.
- Sprinkle turmeric powder, salt, and sugar (optional) over the vegetables. Mix well.
- Add 1/4 cup water and cover the pan. Let the vegetables cook on low heat for about 10-12 minutes, stirring occasionally.
- If the vegetables are sticking to the pan, add a little more water. The vegetables should become tender but not mushy.
- After the vegetables are cooked, check for seasoning and adjust the salt or sugar if needed. You can also add more water to reach your desired consistency. Labra is typically served as a slightly dry vegetable medley, but you can make it more stewy if you prefer.
- Once the vegetables are cooked through, garnish with freshly chopped coriander leaves.
- Serve the Labra hot alongside Khichudi for a comforting and traditional meal. You can also enjoy it with roti, paratha, or rice.
Lastly Let’s make the Tomato Chutney
Ingredients
Directions to make
- 3-4 ripe tomatoes, chopped
- 1 tablespoon oil (mustard oil preferred)
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon asafoetida (hing)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon ginger paste
- 1 tablespoon sugar (adjust to taste)
- Salt to taste
- 1 tablespoon tamarind pulp or 1 teaspoon tamarind concentrate (optional, for a tangy flavor)
- 1/4 cup water (adjust for consistency)
- Coriander leaves for garnish
Step 1 : Heat Oil and Add Tomatoes
- In a pan or wok, heat 1 tablespoon of oil over medium heat.
- Once the oil is hot, add mustard seeds and let them splutter.
- Add asafoetida (hing) and sauté for a few seconds to release the flavor.
- Add the chopped tomatoes to the pan. Stir well to mix them with the tempering.
- Cook the tomatoes on medium heat for about 5-7 minutes, stirring occasionally, until they start to soften and break down.
- Add turmeric powder, red chili powder, and ginger paste to the tomatoes. Stir and cook for another 2-3 minutes until the spices release their aroma and the tomatoes become mushy
- Once it becomes thick, add sugar to the tomato mixture. This will help balance the tangy flavor of the tomatoes and enhance the chutney’s sweetness.
- If you want a more tangy flavor, you can add tamarind pulp or tamarind concentrate. This step is optional but adds an extra layer of flavor.
- Stir everything well and let it cook for another 5 minutes on low heat.
- Once the chutney has thickened and all the flavors have come together, remove it from the serve.
- Garnish with freshly chopped coriander leaves.
- Let the chutney cool slightly before servin
There you have it the complete dish ready ! Serve, the Khichudi along with Labra and the Tomato Chutney. Top everything off with freshly chopped onions and squeeze a lemon just for that extra Zing !
