Today was Durgasthami and I made a big Bengali spread for the occasion. It included, aloo posto, Bengali style tamatar chatni, rosogullas and bhog er khichuri. This khichdi is one of the many versions of khichdis one can find in the Indian cuisine. From Pongal to huggi to plain khichdi to mixed veg khichdi there are so many varieties. Every state has at least one of its own versions. This khichdi has roasted mung dal in it with some vegetables. It has some aromatic spices like laung, elaichi, dalchini. They add nice flavour to the khichdi. This is a special dish from the Bengali cuisine and is specially made during festivals like Durgasthami and Saraswati Puja making it ‘Bhog er Khichuri’. It is made with a special type of rice called GobindoBhog chaawal. Any fragrant rice like jeera or basmati rice can be used or even our good old sona masuri rice can also be used to make this khichuri. I have adapted this recipe from a blog which has some nice recipes from the Bengali cuisine. Try other Bengali recipes.
- ½ Cup mung dal
- ½ Cup jeera rice/basmati rice/sona masuri rice/gobindo bhog chaawal
- ½ Tbsp desi ghee
- ½ Tbsp oil
- Salt to taste
- 3½ Cups water
- 1 slit green chilli
- ½" chopped/grated ginger
- 1 Tbsp chopped coriander
- 2 laung/cloves
- 1" dalchini/cinnamon stick
- 1 broken dry red chilli
- 1 choti elaichi/green cardamom
- ½ Tsp jeera
- ½ Tsp bhuna jeera powder/roasted jeera powder
- ¼ Tsp red chilli powder/lal mirch
- ¼ Tsp turmeric/haldi
- 1 diced small potato
- ¼ Cup green peas/matar
- 1 Cup cauliflower florets
- Wash and soak rice for 5 minutes. Drain water from rice and keep aside
- While rice is soaking, add mung dal in a pan and start roasting. Lightly roast mung dal till dal turns light golden
- Get the vegetables ready. Plunge cauliflower florets in hot water, drain and keep aside
- Heat oil and ghee. Add whole dalchini, laung, elaichi
- Add broken red chilli and fry for a few seconds
- Add jeera and let them splutter
- Add all dry powders, roasted jeera powder, red chilli powder and turmeric. Saute for a few seconds
- Add diced potato and mix
- Add slit green chilli and ginger
- Add green peas and cauliflower florets and mix well
- Add roasted mung dal and mix well till dal gets coated by all masala
- Add drained rice and mix well
- Add 3 Cups water and salt, mix well. Adjust consistency by adding ½ Cup more water which will give it a nice soft texture like how khichdi should be
- Cover and cook till done. Serve hot with tamatar chatni
Roasting mung dal gives a nice flavour to the khichdi very different from our ghee pongal
Other mixed vegetables can also be added like carrots, brinjals etc
Add a squeeze of lemon juice if desired
Use fresh or frozen peas. Here I have used frozen petite pois (peas)
Stepwise:
Wash and soak rice for 5 minutes. Drain water from rice and keep aside
While rice is soaking, add mung dal in a pan and start roasting. Lightly roast mung dal till dal turns light golden
Get the vegetables ready. Plunge cauliflower florets in hot water, drain and keep aside
Heat oil and ghee. Add whole dalchini, laung, elaichi
Add broken red chilli and fry for a few seconds
Add jeera and let them splutter
Add all dry powders, roasted jeera powder, red chilli powder and turmeric. Saute for a few seconds
Add diced potato and mix
Add slit green chilli and ginger
Add green peas and cauliflower florets and mix well
Add roasted mung dal and mix well till dal gets coated by all masala
Add drained rice and mix well
Add 3 Cups water and salt, mix well. Adjust consistency by adding 1/2 Cup more water which will give it a nice soft texture like how khichdi should be
Cover and cook till done. Serve hot with tamatar chatni
