Bhoger Khichuri - Bengali Khichadi

Blogging Marathon # 35 Week 3 Day 2

Theme : Regional Recipes with Course Specific - Bengali

Course : Main Course

My second post under the theme of Bengali cuisine is Bhoger Khichuri or Bhagara Khichi or Masala Khichdi. Bhoger khichi is an authentic dish which is offered to Goddess on Durga Puja, Sarawathi puja, Kaali puja or Lokkhi puja, it is must dish at every household or at pandal, rice being the staple food of Bengal it is a tradition to make bhog made from rice in any form.

This khichuri is so stavik because it is made only from vegetables and spices. Bhoger khichuri is made from roasted moong daal and rice with and seasonal vegetables. It is accompanied with anarosher aka pineapple chutney or Labra (mix veg curry).

Though Khichuri is a complete dish in itself, but bengali's like to have various accompaniment such as aloo bhaja, chutney, papad or begun bhaja or Labra.

Preparation time : 10 mins,
Soaking time : 30 mins

Cooking time : 40 mins

Serves : 4

Difficulty level : Medium 

Ingredients For Khichuri :

• 1/2 cups of  govind bhog rice / short grain rice
• 1/2 cup moon daal / yellow lentil
• 2 medium potato cut into 1" cubes
• 1/2 cup cauliflower florets
• 1/2 cup shelled peas
• 1 medium tomatoes - fine chopped

Ingredients For Tempering :

• 1" ginger grated
• 2 -3 cloves/ laung
• 1" cinnamom stick / dalchini / tej
• 1/2 tsp roasted jeera / cumin seed powder
• 1/2 tsp Haldi / Turmeric powder
• 1/2 tsp lal mirch powder / Red chillie powder
• 1 tsp jeera / cumin seed
• 3 tbsp mustard oil
• 2 bay leaves / tej patta
• 3 green cardamom / elaichi
• 2 dry red chillies
• 1 tsp salt or as per taste

Method for Khichuri: 

• Wash and soak rice for 30 mins.
• Dry roast daal in a pan till it changes colour.
• Heat mustard oil in a pan, add in potatoes, cauliflower and peas and saute for 2 -3 mins.
• Remove from pan and set aside.
• Add 1 tbsp of oil if you feel oil is less, add jeera.
• When jeera crackles add in bay leaves, laung, tej, ealichi and dry red chillie, saute for 2 mins or till you get fragrance of spices.
• Add rest masala and tomato, saute for 2 - 3 mins.
• Add roasted daal, saute further for 3 mins add 2 cups water and bring to simmer on medium heat. Cook for 5 - 7 mins.
• Add vegetables, cover and cook for 3 - 5 mins.
• Add soaked rice with 2 cups of water and salt. Cover and cook on medium heat.
• Stir once in a while, add water if required.
• Cook till it is mushy and done.
• Serve hot with chutney or labra or jhuri - aloo bhaja.

Note :

• If you dont get govind bhog rice use any other rice, basmati rice is not ideal for khichuri.
• Daal will take long time to cook, so cook the daal first for 5 - 10 mins, then followed by  vegetables and last rice as short grain rice does not take much time to cook.
• If you dont like the taste of mustard oil add any other oil.
• I have not smoked my mustard oil as it is refined mustard oil which does not need smoking before cooking.
• If using kachhi ghani or any mustard oil, heat the oil in pan till smoking point. Remove from fire and allow to cool before using. This process is mandatory or else you will end up with bitter taste and very pungent flavoured dish.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#35

Hope you have enjoyed reading this post. Please take a minute to share views and valuable comments.

Regards, 

Briju Parthasarathy