Bengali Khichuri Rice Lentil

Method

1. 1

   Dry roast the moong dal: Place the moong dal in a dry pan on medium-low heat. Roast stirring continuously for 3 to 4 minutes until the dal turns slightly golden and smells nutty. Remove. Wash the roasted dal in water. This roasting step gives Bengali khichuri its distinctive flavour — most other khichdi recipes skip this.

2. 2

   Wash the rice: Wash 1 cup rice in several changes of water until mostly clear.

3. 3

   Heat ghee in a heavy pot: Place a heavy-bottomed pot on medium heat. Add 3 tbsp ghee. Let it melt and become hot.

4. 4

   Add whole spices: Add cumin seeds, bay leaves, crushed cardamom, cloves and cinnamon. They will sizzle in the ghee. Stir for 20 seconds until very fragrant.

5. 5

   Add ginger and chilli: Add the grated ginger and slit green chilli. Stir for 30 seconds.

6. 6

   Add rice and dal: Add the washed rice and washed roasted moong dal. Stir to coat with the spiced ghee. Cook stirring for 2 minutes.

7. 7

   Add turmeric, water and salt: Add turmeric. Pour in 4 cups water. Add salt. Stir once. Bring to a boil on high heat.

8. 8

   Cook covered: Once boiling, reduce heat to medium-low. Cover the pot. Cook for 20 minutes without lifting the lid.

9. 9

   Check consistency: After 20 minutes, open the lid and stir. The khichuri should be thick, porridge-like, with the rice and dal having broken down and merged into a cohesive mass. If it looks too dry, add 1/2 cup hot water and stir. Bengali khichuri is softer and more flowing than North Indian khichdi.

10. 10

    Finish and serve: Add a pinch of sugar. Stir. Taste and adjust salt. Serve hot in bowls with a generous spoonful of ghee drizzled on top. Serve alongside beguni (brinjal fritters), papad or pickle.

11. 11

    Note: Khichuri is the comfort food of Bengal — eaten on rainy days, during illness and at religious festivals. The Durga Puja bhog (the sacred meal offered to the goddess and shared among devotees) always includes khichuri. The word khichuri is the origin of the English word kedgeree (a British colonial breakfast dish of rice, fish and eggs adopted from Indian khichdi). In Bengali, khichuri is not considered a poor or plain dish — it is elevated by the ghee and whole spices into a celebration food.