Patla Khichuri is a comforting Bengali rice and lentil dish known for its soupy texture and mild flavor. Perfect for rainy days or light dinners, this one-pot meal blends rice, yellow lentils, and spices like bay leaves and dried red chilies for a soothing aroma. Served with fried eggplant, boiled eggs, or pickles, Patla Khichuri is both nutritious and easy to digest. Its simplicity and heartiness make it a staple in many South Asian homes during monsoon seasons and family gatherings.
Patla Khichuri
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Cook Time
1 hour 30 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- rice – 2 Cups
- Yellow Lentils – 1 Cup
- bay leaf – 2 Pieces
- ginger paste – 1 Tbsp
- Turmeric Powder – 1 Tsp
- Salt – 2 Tsp
- Green Chili – 4 Pieces
- Mustard Oil – 3 Tbsp
- Dry Red Chili – 2 Pieces
- Cumin Seeds – 1 Tsp
Nutrition
Per Serving
320 Kcal
Calories
12 g
Protein
56 g
Carbohydrates
3 Mg
Iron
720 Mg
Sodium
Directions
Step 1
Wash the rice and yellow lentils thoroughly under running water and soak for 30 minutes.
Step 2
Heat mustard oil in a deep pan until it reaches smoking point, then reduce the heat.
Step 3
Add bay leaves, dry red chilies, and cumin seeds. Sauté for 30 seconds until aromatic.
Step 4
Add ginger paste and turmeric powder, and fry for a minute on medium heat.
Step 5
Drain the soaked rice and lentils and add them to the pan. Stir well to coat with the spices.
Step 6
Pour in 6–7 cups of water and add salt. Bring to a boil over high heat.
Step 7
Once boiling, reduce heat to low, cover the pan, and simmer for 30–40 minutes.
Step 8
Check consistency occasionally and stir to avoid sticking. Add more water if needed.
Step 9
When the rice and lentils are soft and the texture is soupy, add green chilies and cook for 5 more minutes.
Step 10
Turn off the heat and let it rest for 10 minutes before serving hot with sides like boiled eggs or fried eggplant.
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