Bengali Moong Dal Khichuri (Rice & Yellow Lentil One‑Pot)
A simple, comforting Bengali khichuri — rice and split yellow moong dal cooked with potato, mild whole spices and onions. Very cheap to make, filling for four and easy in a single pot.
AI image50 min
start to finish
15 min
hands on
Easy
difficulty
4
servings
Ingredients
Optional: Begun bhaja (fried eggplant) to serve with khichuri
Roughly, per serving
475 kcal15g protein70g carbs11g fat
An estimate, not a lab analysis.
Method
Rinse the moong dal in cool water until the water runs almost clear, then drain.
Rinse the rice until the water is clear and drain.
Heat 1 tablespoon oil in a heavy 3‑4 quart pot over medium heat.
Add the bay leaf, cumin seeds and cinnamon stick to the oil and let them sputter for about 20–30 seconds.
Add the sliced onion and sauté, stirring occasionally, until the onion is soft and beginning to brown at the edges.
Add the garlic (if using), grated ginger and split green chilies and cook, stirring, for 1 minute.
Add the potato cubes and turmeric powder, stir to coat the pieces and cook for 2–3 minutes so the potatoes start to sear.
Add the drained rice and moong dal to the pot and stir for 1 minute to combine with the spices and oil.
Pour in 4 cups water and add the salt, then bring the pot to a rolling boil over high heat.
Reduce heat to low, cover the pot with a tight lid and let the khichuri simmer gently until rice and dal are tender and most of the water is absorbed.
Turn off the heat and leave the pot covered to rest so the khichuri finishes steaming and flavors meld.
Remove the lid, discard the bay leaf and cinnamon stick, fluff the khichuri gently with a fork and check seasoning; stir in chopped cilantro and lemon juice if using.
If you are making the optional begun bhaja: sprinkle salt on both sides of the eggplant slices and let them sit 10 minutes to draw moisture.
Pat the eggplant slices dry, heat 3 tablespoons oil in a skillet over medium-high heat and fry the slices in batches until golden and tender, 3–4 minutes per side; transfer to paper towels.
Serve the khichuri hot in bowls with a side of begun bhaja or pickles and a drizzle of oil or ghee if you like.
Worth knowing
- Use equal parts rice and moong dal for a soft, porridge-like khichuri. For firmer grains, reduce water by 1/2 cup.
- Soaking the dal and rice for 20–30 minutes before cooking reduces simmer time and makes the khichuri creamier.
- Leftover khichuri refrigerates well and reheats with a splash of water; it also makes a good base for stir-ins like leftover vegetables.
- If you want more Bengali aroma, brown a small spoon of ghee in the tempering instead of oil at the start.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
VegetarianVeganGluten-freeBudgetOne panMeal prep
More Bengali cooking
An original Restaurant Pro recipe — our own composition in the idiom of Bengali cooking, not any restaurant's recipe. Written to be vegetarian and vegan and gluten-free as listed.