Bhuna Khichuri (Bangladeshi Spiced Rice and Lentils)
Rice and yellow split mung beans fried in a deep onion and spice base, cooked to a thick, fragrant porridge with crisp onions on top.
- Time1 hr 10
- LevelEasy
- Costabout £1.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 445kcal
- 74.5gcarbs
- 6.7gof which sugars
- 11.1gfat
- 3.2gsaturates
- 10.8gprotein
- 8.7gfibre
- 2.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Dry roast the split mung beans in a pan over a medium heat for 3 to 4 minutes, until they smell nutty. Tip into a bowl with the rice, rinse until the water runs clearer, then soak in cold water for 20 minutes.
20 min - 2
Melt the ghee in a large heavy pan. Fry the onions for about 12 minutes, until deep golden. Lift out half and keep for the topping.
12 min - 3
Add the bay leaves, cardamom, cinnamon and cloves to the pan for 30 seconds. Stir in the ginger, garlic, turmeric, cumin, coriander and chilli powder with a splash of water and cook for 3 minutes, until the oil shows at the edges.
- 4
Add the potatoes and cook for 3 minutes. Drain the rice and beans, add them and stir for 2 minutes so every grain is coated.
3 min - 5
Pour in the hot water, add the salt and green chillies and bring to the boil. Cover and cook on a low heat for 25 minutes, stirring now and then, until soft and thick like porridge.
25 min - 6
Stir in the peas and garam masala and cook for 5 minutes. Top with the reserved onions. Serve hot with a fried egg or a simple bhorta.
5 min
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.
