Well, today’s recipe is Bhoger khichudi | Bengali style khichdi | Moong Moosurer Khichudi recipe | Niramish Khichudi and no, today we don’t have any puja in our home but it’s lockdown day. Maa over the phone asked me to cook Bhoger khichudi | Bengali style khichdi recipe for lunch, since it would be easy to make . With work loads of office and no maids, it is a comfort food that I always look up to this recipe during hectic days. It’s protein, carb packed. The dash of pure cow ghee spread on top would fulfill the fat requirements of our body as well. To me the aroma itself is Devine. I decided to make Bhoger khichudi | Bengali style khichdi recipe, so that apart from ensuring our good health, we ensure happy minds as well.
You can cook khichdi in numerous ways, but this Bhoger khichudi | Bengali style khichdi recipe is usually followed in preparing “bhog” to offer to God during puja. Here essentially Bengal’s aromatic variety of rice called gobindobhog chal which is small grained is used. It gets cooked properly in less amount of time. Also using of Sona moong Dal rather than normal moong Dal, eases the cooking process and reduces cooking time all the more. I have used mustard oil to cook the khichdi and for seasoning cow ghee. More wonderful results can be achieved if it’s cooked totally in cow ghee. So let’s see how to make it! Initially in the blog I shared a fast recipe of pressure cooked khichdi. You may check it out as well.
Time required to make Bhoger khichudi | Bengali style khichdi recipe: 45 minutes
Ingredients required to make Bhoger khichudi | Bengali style khichdi recipe for 6 people:
- 3 cups gobindobhog rice
- 1 cup Sona moong Dal or lentil
- 3/4 cup masoor Dal – red lentil
- 1/4 cup – bhanga cholar Dal or broken Bengal gram
- 1 tsp turmeric powder
- Around 2 tbsp
- Mustard oil or refined vegetable oil
- 1 big potato – cut into 6 pieces – preferably chandramukhi variety
- 2 bay leaves
- 1 inch ginger – grated
- 2 red dry chilli
- Salt to taste
Bhoger khichudi | Bengali style khichdi recipe – The method:
- Wash gobindobhog rice thoroughly and soak in water for half an hour
- Heat a wok. Add all the lentils. Dry roast for sometime until a nutty aroma starts to release. Take the dals in a bowl and soak in water for sometime. Afterwards, wash the dals thoroughly and drain water
- Heat mustard oil in a wok. Add potatoes and fry till golden brown on it’s surface. Keep aside
- Add red chillies, bay leaf into rest of oil
- After 20 seconds, add grated ginger, stir till rawness goes off
- Add the dals, salt, turmeric. Stir till there’s a glaze on Dal
- Add water and cover cook the Dal till the lentils are 25% cooked
- Add fried potatoes and cover cook till the dals are 50% cooked
- Meanwhile, heat some water in a khidchi pot or what the Bengalis call a dechki. Bring it to boil
- Add rice, dal, potatoes. Stir cook in open pot. As soon as water starts to dry up, add more hot water. Remember to add hot water to aid faster and proper cooking if rice and Dal
- Cook till rice, Dal, potatoes all are cooked properly. Rice and Dal should be indistinguishable separately. The consistency of the khidchi us as per your choice though
- Now, when it’s done, take dollop of cow ghee and spread on top. Cover with lid and let it rest for sometime
Serve Bhoger khichudi | Bengali style khichdi recipe with labda, chutney and payesh! But as it’s lockdown, remember to limit your rationing as that would limit your outside visits and thus help us all to fight the enemy the world is fighting together, ensuring social distancing!
Anyways, I served it with labda – a vegetable concoction served as a curry, which supplies us with more minerals and vitamins through it’s ingredients.
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