Photo: Intodustin · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Breakfast

Khichuri

Traditional 14. Khichuri recipe

🧺 Ingredients

• 200g moong dal (shona moong if available), rinsed
• 200g gobindobhog rice or short-grain rice, rinsed
• 200g potatoes, diced small
• 100g cauliflower, small florets
• 100g green peas
• 100g carrots, diced small
• 1 tbsp ginger-garlic paste
• 3-4 green chillies, slit
• 1 tbsp fresh coriander leaves, chopped
• 50g grated coconut (optional)
• 3 tbsp mustard oil or ghee
• 1 tsp cumin seeds
• 1 bay leaf
• 1-inch cinnamon stick
• 3-4 cloves
• 2 green cardamom pods
• 1/4 tsp turmeric powder
• 1/2 tsp salt
• 1.8 liters water

👩‍🍳 How to make Khichuri

1. Dry-roast dal and rice (5 mins, medium): Heat 1 tbsp oil in large pot. Add moong dal, roast over medium heat for 2-3 mins, stirring constantly. Dal should turn pinkish-brown, smell nutty. Add rice, roast 2 mins more until grains turn slightly opaque. This roasting prevents mushy texture, adds nutty depth to final dish.
2. Heat oil and temper (2 mins, high): Add remaining 2 tbsp oil/ghee. Add cumin seeds (crackle in 3 secs), bay leaf, cinnamon, cloves, cardamom. Let sizzle 30 secs.
3. Add ginger-garlic and chillies (1 min, medium): Stir in paste, cook 30 secs until raw smell disappears. Add green chillies.
4. Add turmeric (30 secs, medium): Dust turmeric, stir for 20 secs.
5. Add water (2 mins, high): Pour 1.8 liters water. Bring to vigorous boil—you should see large bubbles breaking surface.
6. Add vegetables (1 min, high): Add potatoes, cauliflower, carrots, salt. Return to boil.
7. Reduce heat and simmer (35 mins, low): Reduce to gentle simmer, cover partially. Khichuri should bubble gently—each bubble takes 2-3 secs to break. At 20 mins, check: dal and rice should start breaking down. At 30 mins, stir gently. At 35 mins, khichuri should reach porridge-like consistency—grains broken down, creamy. If too watery, increase heat to medium 5 mins to evaporate excess water.
8. Add peas and coconut (5 mins, low): Add peas and coconut if using. Simmer 3-5 mins until peas soften.
9. Finish (1 min, low): Check salt, adjust spice. Khichuri should be creamy, soupy enough to pour but thick enough to mound on spoon.

Track the macros of Khichuri and 100s of Indian dishes with Nutri Macro India.