“Bhog Khichuri” is a traditional version of Khichdi which basically is a mixture of rice and pulses cooked together. This particular recipe is a popular Bengali cuisine which is often made during pooja or special occasions and offered as Prasadam to Maa Durga. The specialty of this Khichdi is the rice used in it. It’s special rice which is known as “Govindo bhoog” and is jam packed with fragrance. In case you don’t have this rice available with you, any choice of rice should be fine. Another specialty of this Khichdi is that there is no use of onion or garlic in it. You can add various vegetables such as potatoes, cauliflower, green peas, carrots,, etc or just keep it simple as in this recipe. Serve it hot with any Chutney of your choice or simply with curd.
Preparation time: 5 Minutes
Cooking Time: 10 to 15 minutes in cooker / 30 minutes on gas stove
½ cup yellow moong daal
1 cup rice, washed
2 tbsp ghee/ clarified butter
Paanch Phoran: Prepared by mixing:-
1 tbsp mustard oil
1 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp fennel seeds
1 tsp black sesame seeds/ kalonji
1 tsp mustard seeds
2 bay leaves
¼ tsp asafetida
1 tbsp ginger paste/ grated
2 tomatoes, finely chopped
1 large green chilli, finely chopped
1 tsp turmeric powder
1 tbsp garam masala
1 tbsp cumin - coriander seed powder
1 tsp red chilli powder
Salt as per taste
Chopped coriander leaves to garnish
Dry roast daal for about 3 to 4 minutes or until the daal starts to spread aroma around. Once the daal turns light golden brown, remove from heat. Wash it and keep aside.
Heat oil and ghee together; in a cooker or a heavy base pan. Add Paanch Phoran and let it crackle. Once the crackling stops, add asafetida, bay leaves, ginger paste and green chillies. Sauté, over low heat for about ½ minute.
Add tomatoes, turmeric powder, garam masala cumin – coriander seed powder and red chilli powder. Pour about ¼ cup water and continue to cook for another minute.
Once done, mix in roasted daal and rice to it. Season with salt as per taste. Add enough water to cook the Khichuri.
You can either close the lid and pressure cook or just over with lid and cook over low heat.
Once cooked, garnish with chopped coriander leaves and serve hot.
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