Go Back
Bengali Khichuri
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

A kedgeree made of rice, lentils and vegetables (optional), it is comfort, health, warmth and nostalgia in a bowl.

Course: Main
Cuisine: Bengali (Indian)
Keyword: rice, lentil, khichdi, vegetables
Servings: 4
Author: Rapti B
  • 1 cup Yellow moong dal
  • 1 cup Rice
  • 4 cups Water
  • ½ cup Potato (cubed)
  • ½ cups Cauliflower florets
  • ½ cup Carrots (cubed)
  • ½ cup Green peas
  • ½ cup Tomato (chopped)
  • 2 Green chilli (slit lengthwise)
  • ½ teaspoon Grated ginger
  • 3 tablespoons Mustard oil
  • ½ teaspoon Cumin
  • 2 Dried red chilli
  • 3 Bay leaves
  • ½ teaspoon Turmeric powder
  • ½ teaspoom Sugar
  • Salt (to taste)
  1. Place the vessel on low flame and allow it to heat well. Lightly roast the lentil until they give out a mild fragrance and are light brown in colour. You need to keep a close eye on the lentil or they will be toasted instead of mildly roasted!

  2.  Remove from the vessel, allow to cool, wash and set aside. Wash the rice and set aside.

  3. In the same vessel, heat the mustard oil, sauté the potatoes, carrots and cauliflower and keep aside.
  4. Add the cumin, bay leaves, dried red chilli and sauté till they crackle. Pour in the water and quickly cover to trap the fragrance.

  5. Once the water comes to a boil, add the rice and lentils, mix well.
  6. Allow it to come to a boil again and then add all the vegetables and seasoning. 

  7. Cook till the rice, lentils and vegetables are cooked well. Sprinkle some sugar, mix and the khichuri is ready to be served.