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Bengali Khichuri | Bengali Style Khichdi | Bhog er Khichuri

BengaliKhichuri

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.

Bengali Khichuri | Bengali Style Khichdi | Bhog er Khichuri
 
Prep time
Cook time
Total time
 
Bengali style khichdi or khichuri, filling and satisfying - Bhog er Khichuri
Author:
Recipe type: Lunch
Cuisine: Indian
Serves: 4 people
Ingredients
  • 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
Spices and powders:
  • 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
Mixed Vegetables:
  • 1 diced small potato
  • ¼ Cup green peas/matar
  • 1 Cup cauliflower florets
Method
  1. Wash and soak rice for 5 minutes. Drain water from rice and keep aside
  2. While rice is soaking, add mung dal in a pan and start roasting. Lightly roast mung dal till dal turns light golden
  3. Get the vegetables ready. Plunge cauliflower florets in hot water, drain and keep aside
  4. Heat oil and ghee. Add whole dalchini, laung, elaichi
  5. Add broken red chilli and fry for a few seconds
  6. Add jeera and let them splutter
  7. Add all dry powders, roasted jeera powder, red chilli powder and turmeric. Saute for a few seconds
  8. Add diced potato and mix
  9. Add slit green chilli and ginger
  10. Add green peas and cauliflower florets and mix well
  11. Add roasted mung dal and mix well till dal gets coated by all masala
  12. Add drained rice and mix well
  13. 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
  14. Cover and cook till done. Serve hot with tamatar chatni
Notes
Can also be cooked in a pressure cooker

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)
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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
   

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