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Bhoger Khichuri Recipe: How To Make Bengali-style Moong Dal Khichdi
Bhoger khichuri is an authentic Bengali recipe that is prepared as naivedyum and offered to Goddess Durga. Here is a video recipe followed by a step-by-step procedure with images.
Bhoger khichuri is a traditional Bengali recipe that is prepared mainly for festivals and offered as prasad. The bhaja muger dal khichuri is a Bengali-style moong dal khichdi that uses a lot of special spices and vegetables.
Traditionally, this khichuri is prepared with Gobindobhog rice. Since it is not very commonly found outside of West Bengal, we used basmati rice as a substitute. According to Bengalis, any festival is incomplete without offering bhoger khichuri to Goddess Durga.
Bhoger khichuri has a distinct flavour of all the spices added in it. This delicious khichuri is specifically made on Ashtami and is partaken as naivedyum.
The bhoger khichuri is very appetizing and can be prepared at home. The process of preparing this khichuri might be a little time consuming but is not complicated if you follow the steps.
Here is a step-by-step procedure with images, if you'd like to try the bhoger khichuri at home. Also, watch the video recipe.
BHOGER KHICHURI VIDEO RECIPE
Recipe By: Meena Bhandari
Recipe Type: Main Course
Serves: 4
-
Basmati rice - 1 cup
Water - ½ cup + for rinsing
Moong dal - 1 cup
Oil - 6 tbsp
Cinnamon sticks - 4 (one-inch stick)
Cardamom - 4
Cloves - 7
Ginger (grated) - 1 tbsp
Turmeric powder - ½ tsp
Jeera powder - 1 tsp
Mustard oil - 1 tbsp
Bay leaves - 2
Dried red chillies - 2
Jeera - 1 tsp
Grated coconut - 2 tbsp
Tomato (cut into quarter) - 1
Potato (peeled and cut into big cubes) - 1
Cauliflower (cut into big florets) - 8-10 pieces
Green chilli (slit) - 1
Hot water - 1½ litres
Green peas - ½ cup
Sugar - 2 tsp
Ghee - 1 tbsp
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1. Add basmati rice into a sieve.
2. Rinse it with water and let the water drain completely.
3. Spread the rice onto a plate and allow it to dry for 10 minutes.
4. Meanwhile, add moong dal in a heated pan.
5. Dry roast for 2-3 minutes, until it turns brown.
6. Transfer it into a bowl.
7. Add half a cup of water and rinse it.
8. Strain the water and keep it aside.
9. Add a tablespoon of oil in a heated pan.
10. Add the dried rice.
11. Roast it for 1-2 minutes, until the raw smell goes away and the rice becomes glossy.
12. Transfer it into a bowl and keep it aside.
13. Add the three cinnamon sticks in a heated pan.
14. Add cardamom and five cloves.
15. Dry roast until the colour changes.
16. Transfer it into a mixer jar.
17. Grind them into a fine powder to make the Bengali garam masala.
18. Add the grated ginger in a cup.
19. Add the turmeric powder and jeera powder.
20. Mix well and keep it aside.
21. Add mustard oil in a pan.
22. Add the bay leaves and dried red chillies.
23. Add a cinnamon stick and two cloves.
24. Add jeera and sauté well.
25. Add grated coconut and mix well for about 2 minutes.
26. Add the ginger paste and sauté for another minute.
27. Add the tomato pieces and stir well for 2 minutes and remove it from the stove.
28. Add 5 tablespoons of oil into another heated pan.
29. Add the potato cubes and fry for 2-3 minutes, until they turn light brown.
30. Remove it from the pan and transfer it onto a plate.
31. Add cauliflower florets in the same pan.
32. Fry for 4-5 minutes, until it turns light brown.
33. Remove if from the pan and transfer it onto the plate.
34. Add the moong dal in the same pan.
35. Add the rice and split green chilli.
36. Add salt to taste.
37. Add a litre of hot water.
38. Cover it with a lid and allow it to cook for 5 minutes.
39. Remove the lid and add the roasted tomato-coconut masala.
40. Then, add the roasted vegetables.
41. Add green peas and sugar.
42. Add another half a litre of hot water and then add a teaspoon of the powdered Bengali garam masala.
43. Mix well and cover it with the lid again.
44. Allow it to cook for 15 minutes.
45. Add a tablespoon of ghee and transfer it into a bowl.
46. Serve hot.
- 1. Traditionally the bhoger khichuri is made with Gobindobhog rice instead of basmati rice.
- 2. The rice is roasted with ghee so that the raw smell goes away.
- 3. If you are not preparing the khichuri as a naivedyum, you can add onions and garlic to it.
- Serving Size - 1 cup
- Calories - 177 cal
- Fat - 2 g
- Protein - 8 g
- Carbohydrates - 32 g
- Sugar - 1.1 g
- Fibre - 8 g
STEP BY STEP - HOW TO MAKE BHOGER KHICHURI
1. Add basmati rice into a sieve.
2. Rinse it with water and let the water drain completely.
3. Spread the rice onto a plate and allow it to dry for 10 minutes.
4. Meanwhile, add moong dal in a heated pan.
5. Dry roast for 2-3 minutes, until it turns brown.
6. Transfer it into a bowl.
7. Add half a cup of water and rinse it.
8. Strain the water and keep it aside.
9. Add a tablespoon of oil in a heated pan.
10. Add the dried rice.
11. Roast it for 1-2 minutes, until the raw smell goes away and the rice becomes glossy.
12. Transfer it into a bowl and keep it aside.
13. Add the three cinnamon sticks in a heated pan.
14. Add cardamom and five cloves.
15. Dry roast until the colour changes.
16. Transfer it into a mixer jar.
17. Grind them into a fine powder to make the Bengali garam masala.
18. Add the grated ginger in a cup.
19. Add the turmeric powder and jeera powder.
20. Mix well and keep it aside.
21. Add mustard oil in a pan.
22. Add the bay leaves and dried red chillies.
23. Add a cinnamon stick and two cloves.
24. Add jeera and sauté well.
25. Add grated coconut and mix well for about 2 minutes.
26. Add the ginger paste and sauté for another minute.
27. Add the tomato pieces and stir well for 2 minutes and remove it from the stove.
28. Add 5 tablespoons of oil into another heated pan.
29. Add the potato cubes and fry for 2-3 minutes, until they turn light brown.
30. Remove it from the pan and transfer it onto a plate.
31. Add cauliflower florets in the same pan.
32. Fry for 4-5 minutes, until it turns light brown.
33. Remove if from the pan and transfer it onto the plate.
34. Add the moong dal in the same pan.
35. Add the rice and split green chilli.
36. Add salt to taste.
37. Add a litre of hot water.
38. Cover it with a lid and allow it to cook for 5 minutes.
39. Remove the lid and add the roasted tomato-coconut masala.
40. Then, add the roasted vegetables.
41. Add green peas and sugar.
42. Add another half a litre of hot water and then add a teaspoon of the powdered Bengali garam masala.
43. Mix well and cover it with the lid again.
44. Allow it to cook for 15 minutes.
45. Add a tablespoon of ghee and transfer it into a bowl.
46. Serve hot.
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