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

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  • 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