Bhoger Khichuri

Bhoger khichuri step-by-step recipe with photos.

Khichuri served with either Panchmesali or bandhakopi torkari – an important part of any Bengali festival. Khichuri or khichdi as it is more commonly known outside Bengal, is essentially rice, lentils, and vegetables slow-cooked together.

A simple dish cooked in every household. But when this is made during festivals and given as an offering to the deity (bhog), this simple khichuri tastes absolutely divine. The devotion and love that goes in while making it take it to another level altogether. We never taste while cooking food for God, but magically the balance of salt and spices becomes perfect.

To make bhoger khichuri, I first dry roast moong dal until aromatic. I prepare a spice tempering in ghee and saute cut vegetables. I add the roasted moong dal and simmer for a few minutes. I then add the rice, powdered spice, seasoning and simmer until the whole mixture is cooked well and turns slightly mushy. It is important that the khichuri is slightly mushy, and thats what gives it the perfect texture.

Click here for panchmesali recipe.

Click here for bandhakopi torkari recipe.

Bhoger khichuri step-by-step recipe with photos

1. Dry roast moong dal until aromatic

2. Heat ghee and temper with whole spices

3. Add cut vegetables

4. Add moong dal and fry for a couple of minutes

5. Add rice when the dal starts to get tender

6. Simmer until everything is cooked completely

Khichuri served with cabbage curry and tomato dates chutney

Khichuri served with panchmesali