Bengali Khichidi Recipe

Name: Bengali Khichidi Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Rice, (washed and soaked 30 min); 1 c. Masoor dal, (washed and soaked 30 min); 1 Tbsp. Channa dal, (washed and soaked 30 min); 1 x Bay leaf; 3 x Green cardamoms; 1 x 1 inch stick cinnamon; 3 x Cloves; 1/2 tsp Cumin seeds; 10 x Tiny onions peeled or possibly, (10 to 12); 1/2 c. Sliced onions; 10 x Baby potatoes washed clean, (10 to 12); 1/2 c. Peas shelled; 1 x Carrot diced; 1 tsp Ginger grated; 1 tsp Garlic grated; 3 x Green chillies finely minced, (3 to 4); 1 Tbsp. Coriander finely minced; 1/2 tsp Turmeric pwdr; 1/2 tsp Garam masala pwdr Salt to taste; 5 c. Water; 4 Tbsp. Ghee

Servings: persons

1 c. Rice, (washed and soaked 30 min)
1 c. Masoor dal, (washed and soaked 30 min)
1 Tbsp. Channa dal, (washed and soaked 30 min)
1 x Bay leaf
3 x Green cardamoms
1 x 1 inch stick cinnamon
3 x Cloves
1/2 tsp Cumin seeds
10 x Tiny onions peeled or possibly, (10 to 12)
1/2 c. Sliced onions
10 x Baby potatoes washed clean, (10 to 12)
1/2 c. Peas shelled
1 x Carrot diced
1 tsp Ginger grated
1 tsp Garlic grated
3 x Green chillies finely minced, (3 to 4)
1 Tbsp. Coriander finely minced
1/2 tsp Turmeric pwdr
1/2 tsp Garam masala pwdr Salt to taste
5 c. Water
4 Tbsp. Ghee

1
Drain dals, rice in a colander and keep aside.
2
Save this water for adding later.
3
Semicrush spices (cardamom, cinnamon, cloves)
4
Heat 3 Tbsp.
5
ghee in a large heavy skillet.
6
Add in cumin seeds, bayleaf, crushed spices, splutter.
7
Add in ginger, garlic, chillies, stirfry for a moment.
8
Add in onion, potato (with skin), sitrfry for 2 min.
9
Add in carrots, peas, turmeric, garam masala, salt.
10
Add in dals, rice and gently stirfry for 1 minute.
11
Add in water to make liquid removed water 5 c..
12
Heat well and add in to skillet.
13
Stir, bring to a boil, cover and simmer until done.
14
Rice and dals should be done but not overdone.
15
Veggies will get soft and water should be absorbed.
16
Add in more water if required in between.
17
When done, pour remaining ghee and sprinkle coriander.
18
Serve piping warm with gravied veggies or possibly kadhi (refer 'khichidis').
19
Making time: 45 min
20
Makes: 7 servings

624

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 c. Rice, (washed and soaked 30 min), 1 c. Masoor dal, (washed and soaked 30 min), 1 Tbsp. Channa dal, (washed and soaked 30 min), 1 x Bay leaf, and more.

Yes, Bengali Khichidi Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!