Bengali style khichuri with roasted vegetables
Comforting, golden rice and split mung beans cooked with ghee and spices, served with caramelised roasted vegetables.
- Time55 min
- LevelEasy
- Costabout £0.76 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Wash the mung beans and rice together under cold water until it runs nearly clear. Drain well.
- 2
Heat the oven to 200°C (180°C fan). Toss the cauliflower and carrots with the olive oil and a pinch of salt on a tray. Roast for 30 minutes until browned at the edges.
30 min - 3
Meanwhile, melt the ghee in a large pan over a medium heat. Add the cumin seeds and bay leaf and fry for 30 seconds until they crackle. Add the onion and cook for 8 minutes until golden.
8 min - 4
Stir in the ginger, turmeric and ground coriander, then add the rice and mung beans and stir for 2 minutes.
- 5
Pour in the water and a good pinch of salt. Bring to the boil, cover and simmer on a low heat for 25 minutes, stirring now and then, until soft and porridge-like.
25 min - 6
Fold the roasted vegetables through, top with fresh coriander and serve hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.