Bhoger Khichuri | Niramish khichuri Alu, fulcopi r koraisuti die | Bengali khichuri / khichri

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Bhoger khichuri means Khichri for offering to God. This is a traditional Bengali recipe. In Bengal, there are so many puja (E.g. Durga puja, Kali puja, Lakshmi puja, Saraswati puja etc). In all puja, there is a must made Bhog thali (offering to God)  which comes with a special khichuri with some simple fried vegetable and Labra sabji (sometimes Niramish Alu'r dum) with Bengali tomato chutney . This Khichuri has a very special taste. Today I am sharing with you this recipe with some tips & tricks. Hope you enjoy it..
Lets, go to the recipe.

Preparation Time : 15 minutes

Cook Time       : 1 hour 15 minutes

Serves            : 5 people


Ingredients:

  • Sona Moong Dal- 1 cup
  • Gobindo Bhog Rice- 1 cup
  • Mustard oil- 1/4 cup + 1 tablespoon 
  • Ghee- 1 tablespoon + 1 tablespoon
  • Potato(Cubed)- 1 large whole
  • Cauliflower florets- 1 medium bowl
  • Salt to taste
  • Sugar- 1 tablespoon
  • Whole spices,
    • Bay Leaf- 2 pieces
    • Green Cardamom- 4 pods
    • Clove- 3 pieces
    • Cinnamon Stick- 1 piece
    • Dry Red Chilli- 2 pieces
    • Cumin Seeds- 1 teaspoon
  • Chopped Tomato- 1 medium
  • Ginger Paste- 2 tablespoon
  • Green chilli- 2~3 pieces
  • Blanched Green Peas- 1/3 cup
  • Scraped Coconut- 3 tablespoon + very little for garnishing
  • Turmeric Powder- 1 teaspoon
  • Kashmiri Red Chilli Powder- 1 teaspoon
  • Cumin Powder- 1 teaspoon
  • Bhaja Masala Powder- 1 teaspoon
  • Garam Masala Powder- 1 teaspoon
  • Hot Water- 8 cup

How to Make:

  1. First dry roast the dal in medium to low heat for 7 minutes. 
  2. Once colour changes, take out from heat & wash for once. Then drained completely. Keep aside.
  3. Take 1/4 cup mustard oil in a deep wok.
  4. Allow it to heat.
  5. Add potato cubes to fry in medium to low heat. Cover & cook for 5 minutes.
  6. Then open and sprinkle little salt on the potatoes.
  7. Fry in medium to low heat(uncovered) for 5 minutes.
  8. Once done, take out and keep side.
  9. Leave the cauliflower into leftover oil to fry.
  10. Add little salt to taste.
  11. Cover & cook in medium to low heat for 5 minutes.
  12. Then fry to get it golden brown for 5 minutes (uncovered).
  13. Once fully cooked, take out the wok. keep aside.
  14. Add 1 tablespoon oil followed by ghee. Let them heat up.
  15. Add all whole spices except cumin seeds.
  16. Let them crackle for 20 seconds.
  17. Then add cumin seeds and fry.
  18. Add chopped tomato. Stir well.
  19. Season with salt. Cover and cook in medium to low heat for 5 minutes.
  20. After that , you can see tomato gets softened. Try to mash it well with spatula.
  21. Add scraped coconut and stir well.
  22. Cook for couple of minutes.
  23. Add turmeric powder & kashmiri red chilli powder into the wok. Give it a good mix.
  24. Add ginger paste. Mix well.
  25. Add cumin powder and cook for 3 minutes(stir in between).
  26. Add washed & drained Gobindo Bhog rice and fry for 4 minutes in medium heat.
  27. Then add washed & drained sona moong dal and fry for 2 minutes.
  28. Then add 4 cup of hot water. Add salt to taste and slited green chilli.
  29. Cover & cook in medium flame for 5 minutes.
  30. After that, you can see the water has got absorbed. Add 2 cup of hot water.
  31. Add all fried potato and stir well.
  32. Cover and allow to cook in medium heat for 7 minutes.
  33. Open and add leftover hot water, blanched peas and sugar. Adjust the salt. Cover to cook for 10 minutes in low heat. Stir 1-2 times in between.
  34. After that, add fried cauliflower(fully cooked) & mix gently with khichuri.
  35. Then finish with sugar, Garam Masala powder, Bhaja Masala powder, ghee.
  36. Mix well & turn off the flame.
  37. Cover to give a standing time for 10 minutes.
  38. Ready to serve with Labra sobji / Niramish alu'r Dum / Bengali Tomato'r Chutney.
  39. Garnish with scraped coconut before serving.

My Tip: 

  • To make perfect khichuri, always take Rice and Dal in 1:1 ratio. If you want you can increase the dal little bit. But Dal should not be less then rice. It is a thumb rule for khichuri.
  • During dal roasting,Continuous stir is must to get it even.
  • Don't over roast the dal. If you over roast the dal, it will take longer time to cook in khichuri. For that rice will be overcooked which is not desired.
  • Wash the dal just only for once . Overrinsing  looses its roasted nutty scent. After washing, drain all water. (Better to wash in a strainer/colander).
  • For potato and cauliflower , Cover and fry technique help you to cook it from inside. Open frying will fry the outer layer only.
  • I like to break dry red chilli before adding. If you don't like, just add whole.
  • Sona moong dal is a small grain dal which have a very good fragrance and smaller than regular one in size. If you don't get , you can use normal moong dal. If you are using normal one, then you need to soak it for 1 hour after washing.
  • If you don't get Gobindo Bhog rice, use Kalee Jeera rice or Basmati rice.
  • Always add hot water in khichuri to get perfect texture and taste.
  • To get perfect texture, add water in 3 steps as shown in recipe(Its important)
  • If you are using fresh raw peas, add while adding potato.
  • The texture of khichuri should not be runny. Dal  & rice should not be completely mashy.

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