Bhoger khichuri
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Fragrant Gobindobhog rice and roasted moong dal cooked with ghee, ginger and vegetables, the khichuri offered to the goddess at Durga Puja.
Region: West BengalOccasion: Durga Puja, Saraswati Puja and rainy daysTime: 1 hourServes: 6Vegetarian
Ingredients
- 1 cup Gobindobhog rice
- 1 cup split moong dal
- 1 potato and 1 cup cauliflower florets, cut in pieces
- ½ cup green peas
- 1 tbsp ginger paste
- 1 tsp turmeric, 1 tsp cumin powder
- 2 bay leaves, 2 dried red chillies, 1 tsp cumin seeds
- 3 cardamoms, 3 cloves, 1 small stick cinnamon
- 1 tsp sugar
- 3 tbsp ghee
- Salt to taste and about 7 cups water
Method
- Dry-roast the moong dal in a heavy pan until golden and fragrant. Wash it with the rice.
- Heat 2 tbsp ghee and fry the potato and cauliflower lightly; set aside.
- In the same ghee add bay leaves, red chillies, cumin seeds and the whole spices, then the ginger paste, turmeric and cumin powder.
- Add the rice and dal, stir for 2 minutes, then add hot water and salt. Cook on medium heat, stirring now and then.
- When the rice and dal are half done, add the fried vegetables and peas. Cook until soft and thick but still flowing.
- Add sugar and the remaining ghee with a pinch of garam masala. Serve with labra and begun bhaja.
History
Khichuri cooked without onion or garlic is the bhog (food offered to the deity) in Bengali community pujas, cooked in huge pots by volunteers.
Significance
After it is offered, the khichuri is shared with everyone who comes, rich or poor, as prasad.