When we talk about ‘Bhoger Khichuri Recipe,’ it reminds me of school. For me, ‘Bhoger Khichuri Recipe’ signifies Saraswati Puja in school. I used to eagerly await that day throughout the year. Dressing up in a saree, going to school with friends, and enjoying ‘Bhoger Khichuri’ together made that day truly special. The joy of that day was unparalleled.
Apart from school, another unique experience of savoring ‘Bhoger Khichuri’ was during Durga Puja at the neighborhood pandal. Sitting there, indulging in ‘Bhoger Khichuri,’ along with labra (mixed vegetable curry), begun bhaja (fried eggplant), and payesh (rice pudding), added a different dimension of pleasure. However, the delight of ‘Bhoger Khichuri’ was not confined to just school or the Durga Puja pandal. Any Bengali household during Laxmi Puja or any other family celebration would present this Khichuri as an offering to the goddess.
It is considered completely vegetarian, prepared with an intention to offer to the divine. No onions or garlic are used in this preparation. Gobindobhog rice and moong dal are the primary ingredients. The dish is prepared with devotion and is not limited to school or the specific context of Durga Puja. It extends its presence to various Bengali households, making it a ritualistic offering for any puja or festive occasion dedicated to the divine.
Origin Of Bhoger Khichuri Recipe:
The religious and cultural customs of Bengal are the origin of Bhoger Khichuri Recipe. “Khichuri” is a one-pot meal cooked with rice and lentils; “Bhog” means an offering. It is customary to serve this meal during religious ceremonies, especially on festival holidays like Durga Puja, Laxmi Puja and Kali Puja.
Ingredients To Make Bhoger Khichuri Recipe :
The beauty of Bhoger Khichuri Recipe lies in its simplicity and the harmonious blend of ingredients. The basic components include:
- Gobindobhog Rice: A fragrant, short-grain rice variety from Bengal, known for its distinct aroma and texture.
- Sona Moong Dal: Yellow split lentils that add a creamy consistency to the dish.
- Vegetables: Green peas, Coconut slices , peanuts, cauliflower and other seasonal vegetables are commonly used.
- Ghee: Clarified butter adds richness and depth to the flavor.
- Whole Spices: Cumin seeds, bay leaves, cinnamon, and cloves infuse the dish with aromatic warmth.
- Ginger and Green Chilies: These provide a subtle heat and a refreshing zing.
How To Make Bhoger Khichuri Recipe:
The preparation of Bhoger Khichuri requires a careful and methodical process. The rice and lentils are first washed and soaked before being sautéed with the whole spices. The vegetables are then added, followed by water, creating a flavourful broth. When the ghee is poured over the khichuri, it creates a beautiful finish that works like magic.
Serving Suggestion:
Bhoger Khichuri Recipe, a special and auspicious dish traditionally served with a delightful combination of labra, begun bhaja, and tomator chutney.
FAQ:
Q: What do you eat with bhoger khichuri recipe?
A: Bhoger Khichuri is often served with labra, a mixed vegetable curry made with various seasonal vegetables, begun bhaja, Chutney, papad.
Q: Why khichuri is a healthy food?
A: Khichuri is considered a healthy food for several reasons. contains a combination of rice and lentils (dal). Rice provides carbohydrates for energy, while lentils are an excellent source of protein, fiber, and various essential nutrients such as iron, potassium, and folate.
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Bhoger Khichuri Recipe
Course: Main5
servings15
minutes40
minutes320
kcalIngredients
1 cup gobindo bhog rice
1 cup sona moong dal
1/3 cup peanuts
1/2 cup green peas
1/3 cup dry coconut sticks
4-5 green chilies
1 teaspoon sugar
Salt to taste
2 tablespoon ghee
Hot water as needed
Mustard oil for cooking
- To temper:
2 bay leaves
4 red chillies
1 inch cinnamon stick
2-3 cardamom
3-4 cloves
1 tablespoon ginger (grated)
1 teaspoon cumin seed
- For masala paste:
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon turmeric powder
1 teaspoon red chilli powder
Directions
- Wash Gobindobhog Rice with clean water 3 times and rinse.
- Dry-roast Sona Moong Dal in a pan until dal turns a little red. But be careful it shouldn't be burned. hen wash the moong dal and keep it aside.
- Heat 1 tablespoon of mustard oil and fry peanuts, green peas and coconut(separately) and keep them aside, Check the recipe video for details.
- Now heat mustard oil in a deep-bottomed pan and temper with bay leaves, red chilli dry, cinnamon, cardamoms, cloves, ginger paste and cumin. Fry on low heat for a few minutes until a nice aroma comes out.
- Add the masala paste and cook until oil starts separating from the masala and add a little water if the mixture starts drying.
- Add green chillies and sugar. Mix them till the sugar dissolves.
- Once masala separates from oil add rice and moong dal. Mix them thoroughly with the masala and cook for a minute.
- Add hot water (approx 1 litre).
- Now add fried peanuts, peas and coconut. Add salt to taste.
- Cover the pan and let them boil over medium heat. Stir occasionally to avoid sticking. If required add boiled water. Check when rice and dal are well cooked and come to perfect consistency lower the flame.
- Spread the ghee and mix thoroughly. Once done switch off the flame.
Notes
- To get perfect bhoger khichuri the amount of rice and dal should always be equal.
- Use gobindo bhog rice to make bhoger khichuri.
- Dry roast moong dal before cleaning the dal .
- Don't mix rice and dal while washing. Clean separately.
- After adding to the masala stir the rice and dal for a few minutes. Else both will become completely mushy.
- Always add hot water while cooking khichuri.