Bhoger Khichuri: A Divine Bengali Temple Feast

Bhoger Khichuri: A Divine Bengali Temple Feast

Recipe for Bhoger Khichuri:


- 1 cup gobindobhog rice (or any fragrant short-grain rice)
- 1/2 cup split yellow moong dal (split yellow mung beans)
- 2-3 tablespoons ghee (clarified butter)
- 1 bay leaf
- 2-3 dried red chilies
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black mustard seeds
- 1/2 teaspoon grated ginger
- 1/2 teaspoon grated turmeric (or turmeric powder)
- 1/2 teaspoon sugar
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon asafoetida (hing)
- 4-5 cups water (approximately)
- 2-3 potatoes, peeled and cut into quarters
- 1-2 carrots, peeled and chopped
- A handful of green peas (fresh or frozen)
- A handful of cauliflower florets
- A handful of sliced eggplant (optional)
- A handful of sliced drumsticks (optional)
- 1-2 green chilies, slit (adjust to taste)
- Fresh coriander leaves for garnish


1. Wash Rice and Dal:
- Wash the gobindobhog rice and split yellow moong dal together under running water until the water runs clear. Drain and set aside.

2. Prepare the Vegetables:
- Heat 1-2 tablespoons of ghee in a large, heavy-bottomed pan.
- Add the potatoes and carrots and sauté for a few minutes until they start to turn golden brown.
- Add the green peas, cauliflower, eggplant, and drumsticks (if using), and sauté for another few minutes.
- Remove the sautéed vegetables from the pan and set them aside.

3. Start the Khichuri:
- In the same pan, add the remaining ghee.
- Add the bay leaf, dried red chilies, cumin seeds, and black mustard seeds.
- Sauté for a minute until the spices release their aroma.

4. Add Rice and Dal:
- Add the washed rice and split moong dal to the pan. Stir well to coat them with the spices and ghee.

5. Add Grated Ginger and Turmeric:
- Add the grated ginger and turmeric to the rice and dal mixture. Mix well.

6. Cook with Vegetables:
- Return the sautéed vegetables to the pan and mix everything together.
- Add water to cover the rice and vegetables. You may need about 4-5 cups of water, but the amount can vary depending on your rice and the consistency you desire.
- Season with salt and sugar. Stir well.

7. Simmer and Cook:
- Bring the mixture to a boil, then reduce the heat to low and cover the pan.
- Let the khichuri simmer for about 20-25 minutes or until the rice, dal, and vegetables are fully cooked and the mixture has a creamy consistency.

8. Finish with Green Chilies:
- Add the slit green chilies to the khichuri and mix them in.
- Let it simmer for another 5 minutes.

9. Garnish and Serve:
- Before serving, garnish the Bhoger Khichuri with fresh coriander leaves.
- It's traditionally served hot as a prasad (offering) in Bengali temples and during special occasions.

Bhoger Khichuri is a soul-warming, flavorful, and nourishing dish that holds a special place in Bengali cuisine and culture. Enjoy it as a delicious one-pot meal or as a part of a grand temple feast.

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