Khichudi : How to make the most comforting rice and lentil dish

Khichudi for Bengalis is synonymous with rainy days, Durga puja days and being sick. All in all, its the one comfort dish that fits many occasions because its ever so comforting and really easy to put together. Just boil your rice and lentils together and flavor it up with tempered oil spiced with all kinds of whole and ground spices. Now khichudi is eaten across India, commonly known as khichdi and it’s preparation differs from region to region. Today I am sharing a Bengali version.

A little note for my partner who’s learning Bengali. Since khichudi is such a melange of all these wonderful flavors from the grains and spices (focus on the word melange), the term ‘khichudi’ is often used in idioms in Bengali to describe a mix of everything, usually when you create a mess. For example, I was arranging clothes in my closet but I ended up making a mess.

Which grains to use for khichudi

Now this version khichudi tastes best when made with a rice variety local to West Bengal, India, called ‘gobindobhog’ or ‘kalijeera rice’. But I’ve been making it with Basmati for years because that rice variety is hard to find in the US and I’ve developed a liking for the taste now. Ofcourse, Basmati has a particular aroma that adds to the add.

Coming to the lentils, I used an equal mix of red and yellow lentils because it enhances the flavor. Typically, khichudi is made with either of the two. Dry roasting the grains before boiling creates a deeper flavor profile and helps the grains stay apart if you’re making a dryer version like “bhuna khichudi”.

Now if you’re like I was when I had started cooking and don’t recognize lentils, here is a photo for reference.

Ingredients

Directions

1. Wash the rice and dals together, fry roast for 5-7 mins until you can smell the fragrance and boil with 4 cups of water and turmeric until soft and mushy. You might need to mash the grains a bit to get the right texture.
2. Temper the mustard oil with the whole spices
3. Add onions and ginger garlic paste and sauté until the raw smell has gone. Add the dry spices.
4. Add mixture from step 3 to the boiled grains and mix well, add in the tomatoes and potatoes (optional)
5. At this point if you have homemade gorom moshla (garam masala) add that too
6. Finish with the ghee or butter
7. Serve hot with different kinds of bhaja (fritters) and papad (lentil chips)

The consistency of the khichudi depends on your preference. I like it soupy but a bhog-er khichudi i.e. the way it is served during an auspicious occasion will be drier. So, feel free to leave it as you wish.