Bengali Khichuri 33

Bengali Khichuri 2

Bhogar Khichuri is the Bengali variant of Indian one-pot meal, khichdi prepared using roasted moong dal and fragrant gobindobhog rice. This is completely a niramish khichdi (vegetarian) as it is a Bhog / Prasad, also known as ‘Bhaja Mug Daler Khichuri‘.

Bengali Khichuri 33

Durga Puja Festival is around the corner. Durga Puja is celebrated in the honor of Hindu goddess Durga. It is a festival of the victory of good over evil. It is celebrated because Goddess Durga defeated the demon named Mahishasura as he waged the war against the gods. The last four days of the festival – Maha Saptami, Maha Ashtami, Maha Navami, and Vijay Dashami are the most important days of the festival and are celebrated with great enthusiasm.

Being the most prominent festival of Kolkata, the city of Joy, Durga Puja is the soul and pride of West Bengal. Every year in Kolkata the festival of Durga Puja brings great enthusiasm, joyous moments, and a chance to get together with families and friends, and of course good food.

In Kolkata, one can not miss the ‘Asthami Bhog’ which is served at all puja pandals for free! And that bhog / prasad contains a special type of Khichudi or Khichuri, named Bhogar Khichuri.

Bengali Durga puja special, Bhogar Khichuri !!!

In Bengali, Bhog means offering food to god and khichuri is a one-pot meal of rice and lentils. After the worship, the dish is

distributed amongst devotees as prasad / bhog. So Bhoger Khichuri literally means offering the cooked dish (here is the rice-lentil-based khichdi) to god/goddess.

This khichuri is prepared with no onion no garlic in it at all.

This is basically a type of one-pot meal which is prepared with rice, lentils, and some veggies. The flavorings here are just a handful of spices. It is traditionally served with begun bhaja, papad, and any mixed curry. And also this is always served on a Salpata Plate.

Bengali Khichuri 1

💡  Tips to prepare perfect Bhoger Khichuri -   

▶ The Bengali khichuri is prepared without adding any vegetables. But I have added potato and green peas here. You may add some cauliflower florets too.

▶ You can also make the khichuri runny by adding more water, but if you prefer a drier version, go with just 4 cups of water as I did here.

▶ Always use Gobindo bhog rice (aromatic small grain rice) for the recipe. Don’t replace it with Basmati rice.

▶ The proportion of rice and dal for the khichuri here is 1:1 always.

▶ Dry roast the moong dal separately for some time and then wash the dal. It gives a better flavor to the khichuri.

▶ Roasted moong dal always takes longer to get cooked than rice. So, soak the moong dal for at least 1 hour.

▶ Fry the rice into the masala for some time before adding water. It gives a better texture to the khichuri and lasts longer as well.

▶ Mustard oil is used to cook the khichuri. It gives a better flavor to the khichuri, so do not skip it.

▶ Ghee gives incredible flavor to the khichuri, so at the end drizzle on top.

📖 RECIPE CARD

Bengali Khichuri 1

Bhogar Khichuri [ Bengali Durga puja special]

Sasmita
Khichuri is the Bengali variant of Indian one pot meal, khichdi pepared using roasted moong dal and fragrant gobindobhog rice. This is completely a niramish khichdi (vegetarian) as it is a Bhog / prasad, also known as 'bhaja mug daler khichuri'.
5 from 6 votes
Prep Time 15 mins
Cook Time 30 mins
Soaking Time 1 hr
Total Time 1 hr 45 mins
Course Main Course
Cuisine Bengali
Servings 4

Ingredients
  

  • 1 cup Gobindbhog rice
  • 1 cup Moong dal
  • 1 cup Potato cube (1 inch)
  • ½ cup Green pea
  • 1 no. Tomato (finely chopped) (big)
  • 1 inch Ginger (grated)
  • 2 no. Bay leaf
  • 2-3 no. Green cardamom
  • 1 inch Cinnamon stick
  • 5-6 no. Clove
  • 1 tsp Cumin seed
  • ½ tsp Turmeric powder
  • 1 tsp Red chili powder
  • 1 tsp Garam masala powder
  • 1 tbsp Mustard oil
  • 1 tbsp Ghee
  • Salt as needed
  • Water as needed

Instructions
 

  • Rinse and clean the rice thoroughly, keep aside.
  • Dry roast the moong dal till light brown in color.
  • Transfer to a bowl, wash and clean properly.
  • Soak in enough water for 1 hour. Drain and keep aside.
  • Heat oil in a kadhai.
  • Add the cumin seeds, bay leaf, cloves, cinnamon stick and green cardamom and saute for few seconds over low-medium heat.
  • Then add grated ginger along with chopped tomatoes, saute till tomatoes are mushy.
  • Add the spice powders along with salt, saute for 1 minute more.
  • After that add potato cubes (1/2 inch) and green peas.
  • Mix well with the masala and saute for 3-4 minutes.
  • Then add the moong dal and rice into the pan.
  • Gently mix everything and cook for 2 minutes.
  • Pour 4 cup of warm water and stir well, but gently.
  • Over medium heat, allow to get a boil.
  • Then simmer it and cook for 15-20 minutes, stirring in between.
  • When all the ingredients are completely cooked, turn off the heat.
  • Drizzle ghee on top and allow the khichuri to rest for 5-10 minutes.
  • Then serve with beguni bhaja (eggplant fries) or any no-onion-no-garlic curry !

Notes

  • The Bengali khichuri is prepared without adding any vegetables. But I have added potato and green peas here. You may add some cauliflower florets too.
  • You can also make the khichuri runny by adding more water, but if you prefer a drier version, go with just 4 cups of water as I did here.
  • Always use Gobindo bhog rice (aromatic small grain rice) for the recipe. Don’t replace it with Basmati rice.
  • The proportion of rice and dal for the khichuri here is 1:1 always.
  • Dry roast the moong dal separately for some time and then wash the dal. It gives a better flavour to the khichuri.
  • Roasted moong dal always takes longer to get cooked than rice. So, soak the moong dal for at least 1 hour.
  • Fry the rice into the masala for some time before adding water. It gives a better texture to the khichuri and lasts longer as well.
  • Mustard oil is used to cook the khichuri. It gives a better flavour to the khichuri, so do not skip it.
  • Ghee gives incredible flavour to the khichuri, so at the end drizzle on top.
Keyword Festival Recipe, Khichdi Recipe, No Onion No Garlic Recipe, One Pot Meal, Vegetarian

Sasmita

Sasmita

Hey there !

Myself Sasmita, a techie turns to a food blogger which is reflected in this space.

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6 Comments

  1. Priya Vj

    5 stars
    Hey Sasmita, I make this khichdi so frequently at home ,but never knew this was the bhoger khichuri . Glad to know today after reading your recipe. I love how flavorful this khichdi tastes and especially as bhog it is all the more divine.

  2. Preethicuisine

    5 stars
    Bhoger khichuri looks scrumptious. Your post made me so nostalgic. I remembered good old days of Durga Puja celebration and Pandal hopping enjoying delicious blog. Sounds so divine . Beautifully presented.

  3. The Girl Next Door

    5 stars
    I had the opportunity to try out Bhoger Khichuri for the first time in Kolkata, and fell in love with it immediately. Yours looks so lovely, nutritious and delicious! Aloo is a must in this Khichuri and, like you, I prefer adding cauliflower and green peas too.

  4. Swati

    5 stars
    I have read so much about Bengali Khichri but never tried it.. the recipe sounds so easy and so flavourful. not only for festivals it is comforting dish for regular meals too.. will love to make it on chilly winter evenings..

  5. Sujata Roy

    5 stars
    Bhaja muger khichuri is my most favourite one pot meal. I love the flavour of this khichuri. Your looks so perfect and delicious. I also used Fried cauliflower florets in the khichuri. Lovely share.

  6. Bachhav Poonam

    5 stars
    I love bhoger khichuri as it is so much flavorful smd a complete and filling meal. Best part is that the recipe is one-pot amd so easy to put together.

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