Bengali masoor dal khichuri

Bengali Khichuri-1-1

Bengali vegetable Khichuri


Bhuna Khichudi-1

Bhuna Khichadi





Doi sorshe Ilish

Doi sorshe Ilish

Prep Time: 30 minutes to 1 hour soaking time

Cook time: 15 minutes

Serves: 4 -5


  • ⅓ cup Basmati or Kalijeera rice
  • 1 cup Red lentils or masoor dal
  • Approx.  5 ½ cups of water
  • 1 cup Chopped red onion
  • ½ chopped tomato
  • 2-3 chopped green chillies
  • 4 tbsp. mustard oil/ vegetable oil

For seasoning:

  • 1 ½ tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp   turmeric powder
  • ½ tsp red chilli powder
  • sugar to taste( I added 2 tsp)
  • salt to taste

For tempering:

  • ½ tsp cumin seeds
  • 1 dry red chilli
  • 1 big bay leaf / 2 small bay leaves
  • 3 green cardamom
  • a tiny bark of cinnamon
  • 2 cloves


  1. Add rice and lentil in 2 separate bowls, wash under cold water and soak into the water for at least 30 minutes, to reduce cooking time soak for 1 hour then drain extra water.
  2. Add all seasoning in a small bowl, add little water to make a paste
  3. Fill a large cooking pot with 4 ½ cups of water and bring to a boil.
  4. Add washed lentils and sprinkle a generous amount of salt, bring to a boil, when froth appears on top, with a help of ladle clean it.
  5. Add turmeric powder, stir well, reduce the temperature to medium to medium low and let it allows to boil for 5-6 minutes or until half cooked.
  6. Add soaked rice, give a good stir with a spatula, when rice and dal bubble up together, turn off the heat, cover with a lid and keep aside for at least 15 minutes.
  7. Over high heat place a Kadai or dutch oven, pour oil and heat it up.
  8. Reduce the temperature to low, add tempering to the hot oil and stir with a spatula for few seconds to get the flavour from whole spices.
  9. Add chopped onion, sprinkle salt to taste and sauté for few minutes or until the raw flavour has gone.
  10. Add ginger-garlic paste, chopped tomatoes and over medium heat cook for few minutes.
  11. Add spice paste and a little bit of water, if you want heat add chopped green chillies now or you can add at the end.
  12. Add sugar and continue cooking until oil releasing from the mixture.
  13. Add cooked rice -dal and add the rest of the water.
  14. Over high heat cook for few minutes, when khichuri starts bubbling up, bring the temperature to medium, cover with a lid and cook for further 3-4 minutes.
  15. Turn off the heat and give 10 -15 minutes standing time before serve.

If you want you can add ghee on top while you are serving and Enjoy!!

Recipe by: Shyamali Sinha