Bengali Khichdi

This is one of the foods that can fulfill your most of the nutritional requirements in one single portion. Since it contains dals (protein), rice (carbs), vegetables (Vitamins and minerals), and spices (anti oxidants and enzymes), proves to be complete meal in itself.

Preparation time: 5 mins

Cooking time: 15 mins

Serves: 6


Masoor dal:  1 cup

Rice: 1 cup

Chana dal: 2 tbsp

Carrots: 50 g

Green peas: 50g

Cabbage: 50 g

Potatoes: 100 g

Turmeric powder:  1 tsp

Salt: as per taste

For tempering:

Ghee: 2 tbsp

Cumin seeds: 1 tsp

Dry red chilly: 1-2

Cinnamon stick: 1-2

Cloves: 3-4

Bay leaf: 1-2

Garam masala: 2 tsp

Fresh coriander leaves: to garnish


  • Soak all the dals and rice for 20 mins, this will cook the khichdi faster and create the mushy form easily.
  • Finely chop all the veggies, and do not peel the potatoes, retaining skin adds the advantage of fibers along with the crunchy effect and taste.
  • Heat the ghee in pressure cooker, add cumin seeds when seeds crackle, add bay leaf, dry red chilly, cinnamon and cloves, stir them. then add salt, turmeric powder and garam masala
  • Add all the veggies and stir them for 2 mins.
  • Now add dals and rice.  mix them and add 5 cups of water. The calculation is that water should be double of total of dals and rice, plus one cup for veggies.
  • Now pressure cook on high flame for 2 whistles and then on low flame for 7-10mins.
  • Garnish with fresh coriander leaves and serve hot.

Nutritional value:

Energy:  238.5 cal

Carbs:  43.5 g

Protein: 9.8 g

Fat: 2.7 g

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