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Bhuna Khichuri

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45min

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4 servings

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Bhuna Khichuri is a comforting Bengali rice and lentil dish that's both hearty and flavorful. This one-pot meal combines rice and split yellow mung lentils with aromatic spices and ghee for a rich, satisfying texture. Unlike regular khichdi, the bhuna (roasted) version has less water, creating a drier, more intensely flavored result. Perfect for rainy days or whenever you need a nourishing meal, this simple dish delivers complex flavors with minimal ingredients, making it a beloved staple in Bengali cuisine.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
2 g
Allergen Content

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Ingredients

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Steps

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1
Wash the rice and lentils

Rinse rice and lentils separately until water runs clear. Soak both together in water for 15 minutes. Drain well.

2
Prepare the vegetables

Peel and finely chop the onion. Peel and grate or mince the ginger. Slit the green chilies lengthwise.

3
Heat the ghee

Heat ghee in a heavy-bottomed pot over medium heat.

4
Add whole spices

Add cumin seeds, bay leaf, and cinnamon stick to the hot ghee. Cook until cumin seeds start to splutter, about 30 seconds.

5
Sauté the aromatics

Add chopped onion to the pot. Sauté until golden brown, about 3-4 minutes. Add grated ginger and green chilies. Cook for another minute until fragrant.

6
Add the rice and lentils

Add drained rice and lentils to the pot. Stir to coat with ghee and spices. Sauté for 2-3 minutes, stirring gently.

7
Add turmeric and salt

Add turmeric and salt. Stir to combine.

8
Add water and cook

Pour in water. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until rice and lentils are cooked and water is absorbed.

9
Rest the khichuri

Remove from heat. Let stand, covered, for 5 minutes.

10
Prepare the final ghee drizzle

Heat the remaining tablespoon of ghee in a small pan until hot.

11
Serve

Fluff the khichuri gently with a fork. Drizzle with the hot ghee. Serve hot, traditionally with a side of begun bhaja (fried eggplant) or aloo bhaja (fried potatoes).

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