khichuri

Khichuri, also spelled khichri, is a traditional dish from the Indian subcontinent, particularly Bangladesh and eastern India. It is a soft, porridge-like preparation made by cooking rice and lentils together with aromatics until the grains break down and meld into a cohesive texture. In Bengali cuisine the dish is commonly called khichuri and is enjoyed as both everyday fare and ceremonial food.

Typical ingredients and method vary by region, but most versions use rice and moong dal (green gram) or masoor dal, along with salt, turmeric, cumin, coriander, a bay leaf, ginger, garlic, and green chilies. Ghee or oil is usually added for flavor. The rice-to-lentil ratio is often around 2:1 or 3:1, and vegetables such as potatoes, peas, or cauliflower may be included. The mixture is simmered with water or broth until the rice and dal soften into a thick, cohesive porridge. Some cooks finish with a drizzle of ghee and fried onions.

Variations and cultural significance: In Bengal, bhoger khichuri refers to a ceremonial, often vegetarian version prepared for religious offerings and festivals, typically using moong dal and rice with fragrant spices. Non-vegetarian adaptations exist in some regional kitchens, where chicken, mutton, or fish are added. Khichuri is widely regarded as comfort food and is associated with monsoon weather and family meals.

Serving and nutrition: It is usually served hot, with accompaniments such as pickle (achar), papad, and mashed vegetables (bhorta). It provides a balance of carbohydrates and plant-based protein and is considered easy to digest.