Bengali kichdi

Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

Rate This Recipe


  • 1 cup - rice
  • 1 cup - green gram dal
  • 1 tbsp - Bengal gram dal
  • 1 pinch - turmeric powder
  • 2 tbsp - ghee
  • 1 tsp - cumin seeds
  • 1/2 tsp - whole black pepper
  • 2 red chillies
  • Few curry leaves
  • Few cinnamon pieces
  • 6 - cloves
  • 4 - cardamom
  • 1 - onion
  • 2 - potatoes
  • 2 - carrots
  • 2 - drum sticks
  • 2 - green brinjals
  • 1.5 tsp salt

How to Make Bengali kichdi

  • Dry roast green gram dal and Bengal gram dal together till you get a pleasant aroma and keep aside.
  • Peel and slice the onions.
  • Wash, peel and chop potatoes and carrots into one inch size.
  • Wash and cut drumsticks into one inch long pieces.
  • Wash and quarter the brinjals lengthwise, and then cut them into one inch pieces and keep them immersed in water till needed.
  • Wash rice and the roasted dals together and drain.
  • Heat ghee in a kadai and add cumin seeds.
  • When the cumin seeds splutter, add whole pepper corns, add cinnamon, cardamom, cloves, broken red chillies and fry them.
  • Fry curry leaves and onion slices with the seasoning and then add the vegetables (drain the brinjals before adding), and saute for two more minutes.
  • Finally add the rice and gram with enough water to cook it. Add salt. Cover and cook till done.
  • Recipe and image courtesy: Chitra Amma's Kitchen