Khichuri - Bengali Red Lentil Porridge or Risotto
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6-8
This simple comfort food is a one dish medley of lentils and rice and a classic dish from my childhood.
  • 1 cup dried orange/red split lentils (masoor dal)
  • ½ teaspoon turmeric
  • ? cup rice (preferably kala jeera)
  • 1 tablespoon ginger-cumin-coriander paste (page 14)
  • 2 tomatoes, finely chopped
  • 3 or 4 green chilies, slit halfway lengthwise
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 tablespoons oil
  • 1 medium red onion, finely chopped
  • 2 tablespoons chopped cilantro
  • 1 tablespoon ghee (clarified butter)
  • 1 teaspoon cumin seeds
  1. In a large, heavy-bottomed pan put the red lentils and about 3 cups water and bring to a simmer over medium heat.
  2. Add the turmeric and simmer for about 20 minutes.
  3. Add the rice, 3 more cups water, ginger-cumin-coriander paste, green chilies, sugar, and salt and simmer for about 25 minutes on medium heat, stirring occasionally. The rice and lentil mixture should be a porridge-like consistency (add more water if too thick).
  4. While this is cooking, heat the oil in a wok or skillet and add the onion and cook on medium heat until soft and pale golden.
  5. Stir the onions into the rice and lentil mixture and cook for about 5 minutes.
  6. Turn off the heat and stir in the cilantro.
  7. Heat the ghee in a small skillet and add the cumin seeds and cook for about 40 seconds until the cumin seeds darken and turn fragrant.
  8. Pour the spice mixture over the rice and lentils.
  9. Stir lightly and serve the mixture hot.
Recipe by Honest Cooking at