Bhoger khichuri Recipe

Bhoger khichuri Recipe/ Bhoger Niramish Khichuri/ Bengali Moong Dal Khichdi/Gobindobhog Chaler niramish Khichuri

Bhoger khichuri Recipe where yellow lentils, Gobindobhog rice, seasonal vegetables, and spices, are cooked together to form an extremely palatable and nutritious meal, which is almost similar to Indian Khichdi.

This is frequently served as Prasad in Durga Puja /Lakshmi Puja/Kali Puja in Bengal and many other festivals in West Bengal. This Khichuri is used as a bhog (offering) to God and Goddess in West Bengal; hence the name is bhoger khichuri/Bhoger Niramish Khichuri.

Equipment used

1. Big vessel/Kadai
2. Spatula
3. Mixing bowl

Ingredients

1. Gobindobhog rice-2 cups
2. Moong Dal-1.5 cup
3. Bay leaves-2
4. Potato-2 (curry cut)
5. Carrot-1(curry cut)
6. Sim/broad beans-4
7. Cashews-10-12
8. Raisin-10-12
9. Cumin seeds-1/2 tbsp
10. Red chili-3
11. Cinnamon stick-1/2 inch
12. Cloves-3-4
13. Cauliflower-1(medium)
14. Turmeric powder-1 tbsp
15. Roasted cumin powder-1 tbsp
16. Sugar-1/2 tbsp
17. Chopped coconut-1/4^th cup
18. Oil-3 tbsp
19. Salt
20. coriander leaves

How to Make Bhoger khichuri Recipe

Wash 2 cups of Gobindobhog rice and let it soak for 15-20 minutes

Heat a big Kadai.

Add the bay leaves moong dal and dry roast the moong dal

Now wash the roasted dal and keep it aside.

Heat oil in the same Kadai; add the curry-cut potatoes and fry them for a minute

Add  all the vegetables except the cauliflower and fry them for 2-3 minutes; keep them aside

Now fry the cashews and raisins for a minute and keep them aside

In the same oil and cumin seeds and whole red chili for tempering; add cinnamon, cloves, and bay leaves and grated ginger.

Now add the soaked rice and sauté them for a minute

Add the fried and washed moong dal and fry them for a minute

Now add the fried vegetables and also add the turmeric powder, roasted cumin powder, salt, and sugar and sauté them for a minute

Add sufficient water (approx 1.5 liters) and allow them to cook until the rice and dal are fully cooked.

Heat oil in a small Kadai and fry the cauliflower florets until it turns light brown

Check the condition of the khichuri, it will take 2-3 minutes more

Khichuri is cooked completely

Heat oil/ghee in a pan, add cumin seeds, red chili, and chopped coconut; fry them and spread them over the khichuri

Same way spread the fried cashews and raisins, coriander leaves and the fried cauliflower florets

Serve hot with labra and chatni

Other khichdi recipes are chingrir bhuna khichuri/prawn Polenta, Bhagalpuri Khichdi, Sabudana Khichdi

Bhoger khichuri Recipe

Bhoger khichuriRecipe where yellowlentils, Gobindobhog rice,seasonal vegetables and spices, are cooked together to form an extremely palatableand nutritious meal, which is almost similar to Indian Khichdi.

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Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine Bengali

Servings 6

Calories

Equipment

• A kadai or a fry pan
• Big vessel/ kadai
• Spatula
• mixing bowl

Ingredients

  

• 2 cup Gobindobhog rice
• 1.5 cup Moong Dal/ split green gram
• 2 bay leaves
• 2 Potato
• 1 carrot
• 4 Sim/broad beans
• 10 cashew
• 10 raisin
• 1/2 tbsp cumin seeds
• 3 red chili
• 1/2 inch  Cinnamon Stick
• 5 Cloves
• 1 cauliflower
• 1 tbsp  turmeric powder
• 1 tbsp roasted cumin powder
• 1/2 tbsp sugar
• 1/4 cup fresh coconut chopped
• 3 tbsp oil
• salt
• coriander leaves

Instructions

 

• Wash 2 cups of Gobindobhog rice and let it soak for 15-20 minutes
• Heat a big Kadai.
• Add the bay leaves moong dal and dry roast the moong dal
• Now wash the roasted dal and keep it aside.
• Heat oil in the same Kadai; add the curry-cut potatoes and fry them for a minute
• Add  all the vegetables except the cauliflower and fry them for 2-3 minutes; keep them aside
• Now fry the cashews and raisins for a minute and keep them aside
• In the same oil and cumin seeds and whole red chili for tempering; add cinnamon, cloves, and bay leaves.
• Now add the soaked rice and saute them for a minute
• Add the fried and washed moong dal and fry them for a minute
• Now add the fried vegetables and also add the turmeric powder, roasted cumin powder, salt, and sugar and saute them for a minute
• Add sufficient water (approx 1.5 liters) and allow them to cook until the rice and dal are fully cooked.
• Now heat oil in a small Kadai and fry the cauliflower florets until it turns light brown
• Now check the condition of the khichuri, it will take 2-3 minutes more
• Now khichuri is cooked completely
• Heat oil/ghee in a pan, add cumin seeds, red chili, and chopped coconut; fry them and spread them over the khichuri
• Same way spread the fried cashews and raisins, and the fried cauliflower florets
• Serve hot with labra and chatni