Green Acorn Squash Khicdi
"Green Acorn squash cooked in a quintessential Bengali way. Its a super healthy, nutritious and tasty meal and can be eaten on its own. You can substitute with any kind of seasonal squash."
-- @sarchakra
More from @sarchakra


Prep time 5mins
Cook time 20mins
Serves or Makes: 5


  • 1 cup chopped green acorn squash
  • 1 moong dal, (split husked mung beans)
  • 1 cup basmati rice
  • 2 teaspoons ground turmeric
  • 1 bay leaf
  • 2 tablespoons cumin seeds
  • 2 green chilies, chopped
  • 1 tablespoons ginger paste
  • 2 whole red chilies
  • Salt
  • 4 whole green cardamom
  • 1 cinnamon stick
  • 5 cloves
  • 1 tablespoon ghee
  • 4 cups water


  • Step 1

    Heat pressure cooker and dry roast moong daal till lightly browned and aromatic (take care not to burn it).

  • Step 2

    Wash daal and add in rice, chopped squash, 1 tablespoon cumin seeds, turmeric, ginger, green chilies, salt and 4 cups of water. Pressure cook for 1 whistle.

  • Step 3

    Add 1 tablespoon ghee, temper bay leaf, whole red chilies, 1 tablespoon cumin seeds, cinnamon, cardamom, and cloves for a few seconds.

  • Step 4

    Add cooked khichdi, check salt and add additional water according to desired consistency if needed. Cook a couple of mins and serve.