Patla Khichuri

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Cook Time

1 hour 30 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

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.

Ingredients

Serving Size:

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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Patla Khichuri

Categories :

Ingredients

Nutrition