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Khichuri

Name: Khichuri
Total time: 50 min
Yield: Serves 4
Cuisine: Bangladesh
Ingredients: 1 cup Raw rice; 100g Yellow split peas; 2 Potato; 1 Onion; 1 piece Ginger; 1 tsp Turmeric; 1 tsp Cumin powder; 2 Bay leaf; 2 Green Chili Pepper; 20g Butter; 1 1/2 tsp Salt; 2 tbsp Vegetable Oil

Rice

⏱ 50 min

👥 Serves 4

Difficulty ⭐

Rice and yellow split lentils cooked together with spices — the Bangladeshi home taste you crave on rainy days.

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📖 The Story Behind This Dish

Khichuri is a dish of rice and lentils simmered together, eaten across South Asia since ancient times. In Bangladesh it's the classic for rainy monsoon days, served with fried eggplant, omelet, or bhorta. Some families make it loose and porridge-like, while others cook it fluffy and separate.

🌆 Where it's eaten: On an afternoon of heavy rain drumming on the roof, the family gathers under the eaves to enjoy steaming khichuri with fried eggplant.

🥕 Ingredients (serves 4)

Raw rice 1 cup
Yellow split peas 100g
Potato 2
Onion 1
Ginger 1 piece
Turmeric 1 tsp
Cumin powder 1 tsp
Bay leaf 2
Green Chili Pepper 2
Butter 20g
Salt 1 1/2 tsp
Vegetable Oil 2 tbsp

👩‍🍳 Instructions

Dry-toast the split lentils in a frying pan until fragrant, then rinse together with the rice and drain.
Heat oil in a pot, fry the bay leaf and sliced onion, and add the grated ginger.
Add the turmeric and ground cumin, then the rice, lentils, and diced potato and stir-fry.
Add 900ml water, salt, and green chili, bring to a boil, cover, and simmer on low for 25 minutes.
Stir from the bottom occasionally, adding water if it gets dry.
Stir in the butter and serve.

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