Food is ever so often about nostalgia and memories. It is often this combination of nostalgia and memories that shape and reshape food in our world, allowing us to often elavate childhood dishes to places of loftiness. This simple comfort food that is a one dish medley of lentils and rice is a classic dish from my childhood. It is one of my favorite recipes from my cookbook, The Bengali Five Spice Chronicles, it is my idea of comfort on my plate. This dish featured in our household on rainy days as a warming one dish comfort meal. It also feeds a crowd and therefore works well for community festive occasions, most notably religious festivals.
The first festival of the year on the calendar is what we celebrate as Saraswati Puja or the prayers to the goddess Saraswati or the Goddess of learning. She is also considered the spring goddess and is called Basanti Devi or the lady of spring.
Back to this amazingly homey and seductively comforting dish, I like to call this porridge a risotto because even though it does not really have a surplus of cream and cheese, the grains are cooked to creamy perfection with a fair amount of soft stirring until the mixture is a soft creamy pot of comforting goodness. It is what I enjoy on a cool nippy day and also what evens out my senses after a busy week. If you are like me, please feel free to give this recipe a try and be sure to tell me what you think. 
Khichuri – Bengali Red Lentil Porridge or Risotto
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
Description
A comforting Bengali dish of red lentils and rice cooked to creamy perfection, perfect for a cool day or a busy weeknight.
Ingredients
- 1 cup (240 ml) dried orange/red split lentils (masoor dal)
- 1/2 tsp turmeric
- 3/4 cup (180 ml) rice (preferably kala jeera)
- 1 tbsp (15 ml) ginger-cumin-coriander paste
- 2 tomatoes, finely chopped
- 3 or 4 green chilies, slit
- Salt, to taste
- 6 cups (1.44 L) water, divided
- 2 tbsp (30 ml) ghee or oil
- 1 tsp cumin seeds
- 1 tsp garam masala
- Fresh cilantro, chopped (for garnish)
Instructions
- In a large, heavy-bottomed pan, combine the red lentils and 3 cups of water. Bring to a simmer over medium heat.
- Add the turmeric and continue to simmer for about 20 minutes, stirring occasionally, until the lentils are partially cooked.
- Stir in the rice, ginger-cumin-coriander paste, tomatoes, green chilies, and salt. Add 3 more cups of water and bring back to a simmer.
- Reduce the heat to low and cover the pan. Cook for about 15-20 minutes, stirring occasionally, until the rice and lentils are soft and creamy.
- In a small pan, heat the ghee or oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Pour the tempered ghee and cumin seeds over the cooked lentil and rice mixture. Stir in the garam masala.
- Garnish with fresh cilantro before serving.
Notes
- This dish is perfect for rainy days and festive occasions.
- It can be served as a main course or a side dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove, adding a splash of water if needed to restore its creamy texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Bengali
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 5
- Carbohydrates: 45
- Fiber: 8
- Protein: 10
- Cholesterol: 0
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Frequently Asked Questions
Why does the author call this a risotto when it’s made with lentils and rice?
The article explains the comparison: like a risotto, this dish is cooked over low heat with steady stirring until the lentils and rice become a soft, creamy mass. There’s no cheese or cream — the creaminess comes entirely from the 6 cups of water absorbed gradually by the red lentils and kala jeera rice over 35 minutes of cooking.
What is kala jeera rice and can I use a different variety?
Kala jeera (also called kalijira or baby basmati) is a tiny, fragrant short-grain rice traditional in Bengali cooking. The recipe notes it is preferred but doesn’t name a strict substitute — a short- or medium-grain rice would replicate the creamy texture better than long-grain basmati.
Can leftovers be reheated without losing the creamy texture?
Yes — the notes say to reheat gently on the stove, adding a splash of water if needed to restore the creamy consistency, since the lentils and rice continue to absorb moisture as they sit.
Hi Ms Rinku,
I’m just wondering where to get the ginger-cumin-coriander paste recipe. I can’t seem to find a page 14 here. Can you help?
Thanks so much
Faye