Patla Khichuri | Bangladeshi Rice and Lentil Porridge

This recipe is Bangladeshi comfort food at it’s best!

An easy creamy rice and lentil khichuri, perfect for cold or rainy weather. Top it with an easy egg omlette, begun bhaja, or your favorite yellow curries.

I use Bangladeshi Chinigura rice for this recipe.

Chinigura is like a baby basmati rice with lighter aroma and flavor. It is used for a bunch of Bangladeshi dishes. I am lucky that indian stores in Houston carry the Pran brand from Dhaka. You can search your local South Asian stores to see if they carry it!

I like to top my Patla khuchuri with some melted ghee for a delicious rich flavor.

You can also use mustard oil to top your khuchuri. Mustard oil gives it a different more pungent flavor than the ghee. Two different vibes really. You can choose your favorite or whatever you have available. You can use a bit of both if you wish.

Watch the whole process in the video below:

INGREDIENTS  

• 1 cup chinigura rice
• 1 cup masoor dal
• 1/3 cup oil
• 1 bay leaf
• 1/2 tsp whole cumin
• 1 tbsp garlic paste
• 1/2 tbsp ginger paste
• 1/2 large white onion diced
• 1 tomato diced
• 1/4-1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 5 cups hot water 3 for boiling rice/lentils, 2 at the end
• 4 green chilis
• 3 tsp salt or to taste

INSTRUCTIONS 

Rinse your rice and daal until the water runs clear

Heat your pot on high. Add in oil when hot. Add in bay leaf and whole cumin. Fry for a couple minutes until cumin starts to pop.

Add in ginger and garlic paste. Stir for a couple minutes until raw smells are gone, do not brown

Add in white onions, fry for a minute, then add in your tomato.

Fry in the oil until all the liquid is gone. Add in a splash of water, and your chili powder, turmeric, and cumin powder. Reduce the water until the oils come out again and your tomatoes are soft. Repeat process if needed.

Add in your rice and lentils. Fry in the oil for a few minutes so they get nice and flakey.

Then add in 3 cups of hot water and half your salt.

Cover and lower the temp to low. Let it simmer until the rice/lentils are cooked. About 10 minutes

Once your rice is cooked and fluffy, pour in another 2 cups of water and your whole green chilis.

Bring back up to a boil, turn it down to low, and stir for a few minutes to bring the khuchuri together. The mixing will make it a little creamy.

Taste and add the rest of your salt in slowly to use as much as you need per your taste. Once it gets to the creamy consistency you want, take it off the heat. Plate and top with some melted ghee or mustard oil when serving, and enjoy!