Bengali Khichuri – Rice and Lentil kedgree | Vegan-friendly | Gluten free recipe | A recipe from Bengal

This is my second entry to Sandeepa‘s (Of Bong Mom’s cook book)RCI Bengal.
The few things that come to my mind on seeing ‘Bengal’ are –

Babumoshai – as in ‘Anand‘, Rajesh Khanna in ‘Amar Prem‘ – ‘Pushpa, I hate tears’, Calcutta Kali, Durga Pooja, Aparna Sen, Sandesh, Rasgulla, Bengal tigers, Swami Vivekananda and of course Sabita Aunty!

When my father was posted at Chennai, we had Bengali neighbours – Mr. & Mrs.Das a.k.a Sabita Aunty. She would speak Hindi with a heavy Bengali accent. On one occasion she called me to taste khichdi. I wondered what could be special about ‘khichdi’ of all things – I hate moong dal khichdi! I did not want to appear rude so I just had a little , and it was so tasty that every time after that whenever she made khichdi she would let us have some.

Das Uncle received his transfer orders some months later. Their things were all packed and sent off except for a few essentials. The evening before they left, I mentioned how much I would miss their ‘khichdi’. Aunty was such a sweet lady, she actually cooked it that night and invited us over for dinner!

Today’s post is dedicated to Sabita Aunty. I looked up the recipe in ‘Special Vegetarian Delights’ by Kamal Mehta, but reduced the quantity of spices and changed the recipe just a little to adapt it my taste.

Recipe: Bengali Khichuri – Rice and Lentil kedgree | Vegan-friendly | A recipe from Bengal

Carrot – 1 big
Potatoes – 2 medium
Peas – 1 cup
Cauliflower (I used broccoli) – About 10 flowerets
(Any other pulav veggies you have)
Onions – Sliced thin – 1 big

Rice – 1 and 1/2 cups
Moong dal – 1 cup (Oven roasted till aroma emanates)
Masur dal / tuvar dal – 1/2 cup

Cinnamon / Dalchini – 2 sticks
Bay leaves – 2 big (I did not have them)
Badi elaichi (Black cardamoms) – 2
Chhoti elaichi (Green cardamoms) – 3

Turmeric powder / Haldi – 1tsp.

Grind together:
Green chillies – 1 small (Add more if you like)
Ginger – 1″
Coriander seeds – 2 tbsp.
Cumin seeds – 1 tbsp.


Clean, wash and soak the dals and rice separately for 10 to 15 minutes.

Heat 2tbsp. ghee in a pressure cooker or open heavy bottomed vessel. Add all the dry spices. Fry for a minute and add the onions. Fry till it is golden brown.

Add drained rice and dals. Fry tossing well for about 4 to 5 minutes. Add 6 cups water.

When the water boils add the vegetables and open cook for 5 minutes. Cover with the lid, put the weight on.

After two whistles, reduce to sim and let cook for 5 minutes.

Put off fire. Let the cooker cool completely.

Add 2 more spoons of ghee/oil. Mix well without breaking the vegetables and garnish with coriander.

Serve with chips and raita. It is a filling and nourishing meal by itself.

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Have your say

  1. Thanks, cooker, I visited your blog too but havent had time to browse much. I am enjoying my time here.

  2. The kichuri looks delicious.
    You are quite the prolific blogger 🙂
    Enjoyed reading all your posts.

  3. When my co-sis mentioned abt this kichuri first time, I was thinking its venpongal with some veggies added. But when I tasted I knew it wsa different. But have never tried it myself.

  4. Jayashree, it tastes very different perhaps closer to bisi bele bath but has a distinct taste…do try it!

  5. Was just going through your blog looking for a one pot rice dish when I came across this recipe. Totally loved it and it is now on the boil. Thank you!

  6. My pleasure! Please share your feedback on the taste later.

  7. when is the ground masalamixed

  8. That will go in before the onions are fried.

  9. It’s so wonderful to see someone who is originally not from bengal with such a beautiful write up on Khichuri which we bongs are quite attached to. Have you tried to pair Khichuri with Aubergine Fritters known as Beguni or simply the pointed gourd fry? Also the Khichuri which is served in Durga Pooja Pandals stringently use only Shona Moong Dal and the supremely fragrant Gobindo Bhog Rice. The one I have grown up on Ma used to dry roast the Moong Dal till it became fragrant and then add it to the hot ghee in the Kadai. But as they say a recipe is not a bible but simply a guideline which should be filled up with your own creativity. I loved this take of the Bengali Khichuri too. ???? And it is a pleasure reading the stories which lead to the recipe.

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