Bhoger khichuri step-by-step recipe with photos.
About this recipe
Khichuri served with either Panchmesali or bandhakopi torkari is 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 that's what gives it the perfect texture.
Click here for panchmesali recipe.
Click here for bandhakopi torkari recipe.
Step by step instructions
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 panchmesali
- 1 cup basmati rice
- ¾ cup moong dal (moong dal)
- 1 potato cut into cubes
- 1 cup cut vegetables I used a mix of peas, carrot, beans
- 2 tablespoon ghee
- 1 small piece cinnamon
- 2-3 cardamom
- 2-3 cloves
- 1 teaspoon cumin seeds
- 2 bay leaf
- 1 dry red chilli
- ½ inch ginger grated
- 1-2 green chilli or as per taste, slit lengthwise
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- ½ teaspoon sugar
- Salt to taste
- Heat a frypan or kadhai. Dry roast the moong dal for a few minutes until golden and aromatic. Wash it thoroughly and set aside
- Wash the rice and drain water. Set aside
- In the same pan, heat 1 tablespoon ghee. Add cumin seeds and let it splutter
- Add bay leaf, cardamom, cinnamon, clove, dry red chilli and saute for a few seconds
- Add ginger and cook for further few seconds. Add the cut vegetables, salt, sugar, turmeric powder, green chilli and mix well
- Add the moong dal and saute for a minute or two
- Add 6 cups water and bring to boil. Simmer on medium to low flame
- When the moong dal starts to get tender, add the rice. Cook until it is completely done. Add ½ to 1 cup water if required
- Once done, add garam masala, 1 tablespoon ghee and mix well
- Serve hot