A comforting one-pot Bangladeshi dish of rice, red lentils, and mixed vegetables gently spiced and enriched with aromatic tempering-perfect as a hearty meal on its own.
Khichuri
Ingredients
- 3 cups red lentils washed
- 2 cups rice washed
- 3 cups mixed vegetables e.g., carrot, peas, potato, chopped
- ½ tsp turmeric powder
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 bay leaves
- ½ cup oil
- ½ cup sliced onions for tempering
- 5 green cardamom pods
- 4-5 small cinnamon sticks
- ½ tsp garlic paste for tempering
- ½ tsp ginger paste for tempering
- Salt to taste
- 4-5 fresh green chillies slit
- 2 tbsp fresh coriander leaves chopped
- 2-3 tsp butter or ghee
Instructions
- In a large pot, combine the red lentils with ¼ tsp turmeric, ¼ tsp ginger paste, ¼ tsp garlic paste, two bay leaves, and salt. Add enough hot water to cover by about 2 inches. Bring to a boil, then reduce heat and simmer until the lentils are half-cooked (about 15 minutes).
- Stir in the washed rice and the mixed vegetables. Add additional hot water as needed so the ingredients are just submerged. Return to a gentle boil.
- Meanwhile, heat the oil in a separate pan over medium-low heat. Add the sliced onions and cook until they begin to brown. Stir in the cardamoms, cinnamon sticks, and the remaining ½ tsp each of garlic and ginger paste. Sauté until the spices are fragrant and the onions are fully golden.
- Pour this aromatic tempering into the pot of lentils and rice. Season with salt, stir gently to combine, and continue cooking uncovered for 5 more minutes.
- Scatter the green chillies and chopped coriander over the top, dot with butter or ghee, then cover the pot and let stand off the heat for 5 minutes to marry the flavours.
Notes
Khichuri’s signature comfort comes from the lentils and rice cooking together until creamy yet separate; adjust the water level to achieve your preferred consistency. The split cooking—first the lentils, then the rice and vegetables—ensures both elements cook perfectly without becoming mushy. The final tempering of browned onions and whole spices infuses a rich aroma, while butter or ghee adds a luxurious finish. Serve hot with a simple chutney or salad for a nourishing, all-in-one meal. Khichuri is served during religious gatherings, Iftar during Ramadan and in temples and shrines as prasad. It’s a staple during Muharram and often served as “ niyaz “ or offering.