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Bhuna Khichuri
45min
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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Wash the rice and lentils
Rinse rice and lentils separately until water runs clear. Soak both together in water for 15 minutes. Drain well.
Prepare the vegetables
Peel and finely chop the onion. Peel and grate or mince the ginger. Slit the green chilies lengthwise.
Heat the ghee
Heat ghee in a heavy-bottomed pot over medium heat.
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.
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.
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.
Add turmeric and salt
Add turmeric and salt. Stir to combine.
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.
Rest the khichuri
Remove from heat. Let stand, covered, for 5 minutes.
Prepare the final ghee drizzle
Heat the remaining tablespoon of ghee in a small pan until hot.
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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