Two Daal Khichuri

Khichuri is a dish cooked typically on a rainy day, when it is not possible to go out and get fresh groceries.  Rice and Daals (Lentils) are a staple of every Bengali household. So, everyone usually has the main ingredients, and it’s a simple dish to make that provides both carbs and protein. 
In my family, on a rainy or snowy day, Khichuri was typically served with Egg Omelettes or Eggplant Bhaji.

Two Daal Khichuri

Prep Time: 15 mins
Cook Time: 30 mins
Serves: 6 to 8


  • 1 Cup Toor Daal
  • 1/2 Cup Mung Daal
  • 2 Tbsp. Mustard Oil
  • 1 Small Onion (thinly Sliced)
  • 3 Green Chilis
  • 1 Tsp. Salt
  • 1/2 Tsp. Turmeric
  • 1 Tsp. Cumin Corrainder Spice
  • 1 Bay Leaf
  • 4-1/2 Cup Hot Water
  • 1 Cup Jasmine Rice


  1. Thorougly Wash Lentils at least 3 or 4 times and Soak in Water for about 15 Minutes
  2. In a Large Pot over Medium Heat, Add Mustard Oil, Onions, Green Chilis, and Sautee for 1 or 2 Minutes until slightly Golden
  3. Add Toor Daal and Mung Daal, and Sautee for 1 Minute
  4. Add Salt, Turmeric, Cumin Corrainder Spice, Bay Leaf, and Mix
  5. Add 1-1/2 Cups of Water, and Mix
  6. Cook for about 5 Minutes over Medium High Heat in Covered Pot
  7. Add Rice, and the remaining 2 Cups of Water, and Mix
  8. Cover Pot, and Cook over Medium Heat for about 10 to 15 Minutes; Stiring Khichuri every 3 to 4 Minutes
  9. Rice and Lentils should be almost cooked at this point
  10. Turn Heat to Low and Continue to Cook with Covered Pot for another 10 Minutes
  11. Turn off Heat when Rice and Daal are fully Cooked

This is a great recipe if you are looking to cut down on carbs!

Note, that traditionally Khichuri is cooked with a 50/50 mix of Rice and Lentils.

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