Bengali Bhoger Khichuri- A delicious khichdi made with roasted yellow lentil,rice and few vegetables
Bengali Bhoger Khichuri/ Niramish Khichdi/ Bhuni Khichdi is specially made for Pooja and festivals in Bengal. It is also a must make during Durga Pooja as a offering/ bhog For Ma Durga on Ashtami as a part of Naivadhya offering.
This Khichdi is made by roasting the yellow lentil/ moong daal which gives a very nice flavour and aroma to the khichdi. The daal is roasted hence it is also named as Bhaja Muger Daal Khichuri. Gobindo bhog rice is usually used to make this khichdi but if it is not available then you can use any short grain rice to make this Bhoger khichuri.
Potato ,cauliflower and peas are added in this khichuri ,some also add carrots in it and some even make it simple without any vegetable. But don’t skip cauliflower and potatoes in it for the typical aroma and taste. The spices are quite simple which enhance the taste of roasted moong daal in the khichuri.
How To Make Bhoger Khichuri
The recipe is quite simple to follow- first of all dry roast the moong daal till a nice aroma start coming . Then soak rice and daal and then cook in a pan,try to avoid using pressure cooker for making this khichdi as it makes it too soft and mushy. Stir fry potato and cauliflower. Add cauliflower when the khichdi is half done. Cook till done and serve piping hot with some ghee on top.
Bengali Bhoger Khichuri is traditionally served with labra, Begun bhaja , tomato chutney, Payesh and papad
You may like these Bengali delicious recipes-
- Bengali Aloo Chorchori
- Vegetable Beet Chop
- Cabbage potato curry
- Matar Kachori
- Aloo Potol Sabzi
- Tetor Daal
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Bengali Bhoger Khichuri
Equipment
- 1 cup =250 ml
Ingredients
- 1 cup Yellow Lentil / Moong Daal (dhuli huee)
- 1 cup Gobindbhog rice/Short Grain Rice
- 1 medium Potatoes / Aloo
- 8 florets Cauliflower /phool gobhi
- 1/2 cup Green Peas / Hari Matar
- 1 tsp Turmeric Powder / Haldi Powder
- to taste Salt / Namak
- 1/2 tsp Red Chilli powder / Laal mirch powder
- 3 tbsp Mustard Oil / Sarso ka tel
- 1/4 tsp Garam Masala Powder
- 1 tsp Sugar / Chini
tempering/ tadka
- 2 Bay Leaves / Tej Patta
- 1/2 inch Cinnamon /daalchini
- 4 Green Cardamom / Hari Elaichi
- 2 Cloves / Lavang
- 1 tsp Cumin Seeds / Sabut Jeera
- 1 tbsp Ginger / Adrak
- 4 Green Chillies / Hari Mirch
- 2 Dried Red Chilli, Whole
- 2 tbsp Fresh Coconut, Grated
- 3 tbsp Clarified Butter / Desi Ghee
- 1 tbsp Cashew Nuts / Kaju
Instructions
- In a pan dry roast the yellow lentil on low heat till it start giving a nutty aroma.
- Rinse it once and then soak in water.
- Wash the rice and soak it in water and keep aside.
- Wash and peel potato and chop potato and cauliflower in big chunks.
- In a heavy bottom pan add mustard oil and a pinch of turmeric and salt and shallow fry the potato and cauliflower florets till the cauliflower florets and potatoes get some nice brown spots on them.
- Take a heavy bottom pan and add ghee in it , now add cumin and all the whole spices listed in the tempering ingredients.
- When cumin become golden then add cashew the chopped ginger and chilies and give a stir.
- Now add the soaked rice, daal ,salt ,turmeric and red chili powder and mix.
- Add 7 cups of hot water and let it come to a boil ,then lower the heat ,cover the pan and cook
- After 5 minutes add the shallow fried potatoes and green peas and simmer, keep stirring the khichdi in between else it may stick to the bottom.you can add 2 cups of water if it become dry.
- When Khichuri is half done then add the shallow fried cauliflower and mix.
- When the khichdi is done then add sugar and garam masala in it and mix gently
- Serve hot khichdi with a tbsp of ghee on top.
Notes
- Use gobindo bhog or any other short grain rice to make this. avoid using basmati rice.
- You can also make it in pressure cooker for 3 whistles if you are in short of time.