Bengali Khichuri | Bengali Style Khichdi | Bhog er Khichuri
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4 people
- 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
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)
Recipe by Food Of Interest at https://foodofinterest.com/bengali-style-khichdi/
3.5.3208