Bengali Bhoger Khichuri | Niramish Khichuri
Bhoger Khichuri is the divine Bengali Moong Dal Khichdi served at Durga Puja. Also called Niramish Khichuri because it is a vegetarian dish that uses no onion and no garlic. Enjoy this Khichuri with some Baigun Bhaja and Payesh.
Equipment
- Wok
Ingredients
- 1/2 Cup Moong Dal or Husked Green Gram (~120 gms)
- 1/2 Cup Govindobhog Rice or Any Other Short Grained Rice (~120 gms)
Vegetables
- 2 Medium Potatoes, Cut into 1” cubes (1 Cup, ~120 gms)
- 1 Cup Cauliflower Florets (1 Cup, ~100 gms)
- 1/4 Cup Peas
- 1 Small Tomato, Chopped fine (Optional) (1/4 Cup, ~50 gms)
Whole Spices
- 2 Bay Leaves
- 1 tsp Cumin Seeds
- 5 Cloves
- 2 " stick Cinnamon
- 3 Green Cardamom
- 1 tsp Grated Fresh Ginger
Spice Powders
- 1/2 tsp Roasted Cumin Powder
- 1/2 tsp Red Chilli Powder
- 3/4 tsp Turmeric Powder
Other Ingredients
- 2 Red Chillies
- 4 tbsp Mustard Oil
- 3 cups Water
- 1/4 tsp Sugar
- Salt to Taste
Instructions
The Preparations
- Wash 1/2 cup rice well and soak it in 1 cups water.
- In a heavy-bottomed wok or kadhai, over medium heat, dry roast the moong dal till it just starts to change color.
Frying the Cauliflower and Potato
- In heavy-bottomed kadhai or vessel, over high flame, heat 4 tbsp mustard oil till it starts smoking.
- Turn the heat down to medium and wait till the oil stops smoking. This is important otherwise the vegetables will char quickly.
- Add 1 cup x 1” potato pieces and 1 cup cauliflower florets.
- Stir-fry till the potato and cauliflower just start to brown.
- Take out the fried potato pieces and cauliflower florets, and set them aside.
Making the Bhoger Khichuri
- To the same oil, add 1 tsp cumin seeds and stir-fry for a minute.
- Add 5 cloves, 2” cinnamon, 2 bay leaves, 3 green cardamom, and 2 whole red chillies.
- Stir-fry for a few seconds.
- Turn the heat to low.
- Add 1/2 tsp cumin powder, 1/2 red chilli powder, and 1 tsp grated ginger, and mix well.
- Add ¼ cup finely chopped tomato and stir-fry for a 2-3 minutes.
- Add the roasted moong dal and mix well.
- Add 1.5 cups water and turn the heat to medium.
- Wait till the water will start to simmer.
- Add the fried cauliflower and potato pieces as well as ¼ cup peas.
- Add the rice along with the water it is soaked in, ½ cup water and 3/4 tsp turmeric powder. Mix well.
- Over medium heat, cover and cook the Bhoger Khichuri till the rice and dal are of mashable consistency. Mix well at regular intervals. Be careful not to break up the potato pieces.
- When the Khichuri is cooked, add the salt as required and ¼ tsp sugar. Mix well.
Serving Ideas
- Serve Niramish Khichuri hot with a generous helping of ghee and Baigun Bhaja.
Notes
- Do not use Basmati rice to make this khichuri. Use any short-grained rice that is available; Govindobhog is recommended. I did not have Govindi Bhog rice and so used Maharashtra’s famous Ambe Mohar.
- Use mustard oil to make this Niramish Khichuri. Without mustard oil, the Bhoger Khichuri loses all its flavour that makes it unique.
- Heating mustard oil to its smoking point makes it change color and lose the strong raw mustard odour.
- Many recipes I have seen fry the peas with the potatoes and cauliflower. I add peas when I do so that they retain their color.
- You could add 1/4 tsp of Garam Masala at the very end. I did not feel the need.
Nutrition
Calories: 414 kcalCarbohydrates: 59 gProtein: 12 gFat: 15 gSaturated Fat: 2 gSodium: 41 mgPotassium: 692 mgFiber: 7 gSugar: 4 gVitamin A: 450 IUVitamin C: 41 mgCalcium: 64 mgIron: 3 mg