Bengali Bhoger Khichuri Recipe | Bengali Khichuri
Fragrant, delicious Bengali khichdi made with rice, yellow moong lentils, vegetables, spices, and ghee.
INGREDIENTS ( 1 CUP = 240 ML )
- 1 cup gobindobhog rice or any aromatic rice
- 1 cup moong dal
- 1 tsp sugar
- salt to taste
- 6 cups hot water, filtered or more
Vegetables
- 1/2 medium cauliflower cut into 10 big florets
- 1 medium-sized potato cut into 4 pieces
- 1/3 cup green peas
- 1 tomato chopped
- 3 tbsp ghee/clarified butter
- 2 tbsp oil
- 1/6 tsp asafoetida/hing
Whole spices
- 1-2 bay leaves
- 1/2 tsp cumin seeds
- 1 dry red chili
- 3 green cardamoms
- 2 cloves
- 1 thin cinnamon stick
- 1 tbsp ginger finely crushed
- 1 tsp regular table salt
Ground spices
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp cumin powder
- 1 tsp coriander powder
- 1/3 tsp garam masala powder
INSTRUCTIONS
- Rinse the rice. Rinse the rice thoroughly in running water and soak in enough water for 20 minutes. Then transfer to a colander, strain the water completely, and set aside.
- Dry roast moong dal. Heat a pan, once the pan is heated add moong dal to it. Dry-roast the dal for about 2-3 minutes over a low flame while stirring continuously throughout to get an even roast. Do not brown the moong dal. As it takes longer to cook and changes the flavor.
- Soak the dal. Once roasted, transfer the dal to a bowl and allow it to slightly cool down. Wash and soak the dal in sufficient water for 20 minutes. Then strain over a colander and keep aside.
- Saute the veggies. Heat oil in a pan. Add the potatoes and saute continuously over medium to high flame till they turn golden. Remove from oil and set aside.
- Add the cauliflower florets to the pan, fry till light brown patches appear on the florets, and set aside too.
- Add tempering spices. Heat ghee in a large thick-bottomed pot, set on medium heat. Once the ghee melted, add cumin seeds, dried red chili, bay leaf, green cardamoms, cloves, and cinnamon. Stir for a couple of seconds or until aromatic.
- Prepare the masala: Immediately add tomato followed by ginger and salt. Saute till tomatoes turn mushy and oil separates.
- Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and saute for a couple of minutes until oil starts oozing from the mixture.
- Add rice and moong dal. Add drained rice and dal. Saute for 2 minutes.
- Add the veggies. Add fried cauliflower, potato, green peas. Saute to mix.
- Add water. Add 4 cups of hot water. Stir to mix and simmer the heat. (The heat should be set at low from this point onwards.)
- The water should be slightly salty at this stage. Add more salt if required. Now cover and cook for about 10 minutes. Dal tends to stick to the bottom, so don’t forget to stir occasionally while scraping the bottom thoroughly.
- Then add the remaining hot water in batches, stir, cover, and cook until you get a creamy texture. Be sure to stir while scraping from the bottom in between. Adding hot water in batches gives the khichri that creamy texture.
- Garnish. Add remaining ghee and sugar. Stir to mix. Then turn off the heat, cover the pan, and allow the khichuri to rest for 2 minutes.
- Serve. Serve hot or warm with your choice of sides.
Notes
- Always use hot water and add in batches for the perfect creamy texture.
