Bhog er Khichuri

Bhog in Bengali means Prasad in Hindi. Which in turn means a devotional offering made to gods and goddesses by devotees. And if there’s anything quintessentially Indian, it is Khichuri, a dish that is simple yet so special. 

Written by Feashts

4-5 people

Sometimes serves 2

23 ingredients

All easily available

30-40 mins

cooking time

Bhog er Khichuri - a Bengali way of preparing the classic Khichdi

If you thought Khichdi was India’s national dish, you’d be very wrong. Even though Indians, in all parts of India enjoys this dish, no one can really agree on the ingredients. On the eastern part of India, Indians use a single type of lentil along with various different toppings – ranging from completely vegan or vegetarian to a complete meat lovers delight. In the northern and western part of India, Indians prefer to use more than 2 types of lentils along with their beloved “tadka”! In the south, the name slightly changes from Khichdi, to Bisi bele bath, or Ven Pongal where the flavour profile makes a shift towards a slight tanginess.

“Bhog er Khichuri” is made by Bengalis as a devotional offering to Gods and goddesses. The flavours are mild, simple and yet so unique. Like any quintessential Bengali dish, Bhog er Khichuri makes use of the ingredients’ own flavours rather than too many spices – Gobindobhog Rice is a short grain aromatic rice grown in the plains of Bengal and smells sweet. Moong lentil releases its nutty aroma once dry roasted and the only spice powders that make an appearance in the dish are cumin powder and turmeric powder. It’s one of my favourite ways to eat khichdi, and you should try this at least once.

Ingredients

  1. Moong Lentil – 80g
  2. Gobindobhog Rice – 80g
  3. Potatoes – 220g
  4. Cauliflower – 100g
  5. Tomatoes – 80g
  6. Peas – 30g
  7. Green Chili – 4
  8. Ginger – 10g
  9. Cumin seeds – 1 tsp
  10. Green Cardamom – 2
  11. Cinnamon – 1 cm long, 0.5cm wide
  12. Clove – 2
  13. Dry red Chili – 4 small
  14. Bay leaf – 1 large
  15. Turmeric – 1 tsp
  16. Cumin Powder – 1/2 tsp
  17. Salt – 1/2 tsp (according to taste)
  18. Sugar – 2 tsp
  19. Garam Masala – 1/4 tsp
  20. Vegetable oil – 3 tbsp
  21. Mustard oil – 2 tbsp
  22. Water – 1.2 Litre

Instructions

Note : Gobindobhog rice is easily available online and in supermarkets all across India. It’s a short grained rice, that has a mild and sweet aroma.

I also cook on the biggest Stove top. So when I say low/medium heat, I generally speak of the biggest stove on a 3 stove top setup.

  1. Dry roast the Moong lentil until its edges are slightly brown in colour, and you can smell a nutty aroma. Set it aside.
  2. Next, dry roast the gobindobhog rice, on medium heat, until you can smell a sweet aroma.
  3. In a sieve collect both the roasted items, and wash thoroughly. Drain most of the water [Takes about 10 minutes]
  4. In the meantime, Quarter some potatoes, blanch in cold water. Dice a tomato, grate some ginger, and slit green chilies. 
  5. In a pan, add 2 tbsp vegetable oil, and fry cauliflower until golden brown on the edges. In the same pan, fry the potatoes, until it develops a golden edge.
  6. To the same pan, add 2 tbsp mustard oil. Let it get hot.
  7. To the hot oil add in order – bay leaf, dry red chilies, cumin seeds, cardamom, cinnamon and cloves. Temper for 20-30 seconds on low heat. It should not turn black, because otherwise it will develop an intense taste of the whole spices. We do not want that. Bengali flavours are generally mild and dependant on the ingredients’ taste.
  8. You will have very little time for the next few steps, so this has to be prepared beforehand – a mixture of turmeric powder, cumin powder, ginger and 3 tbsp of water. This mixture needs to be added to the tempered spices, into the hot oil.
  9. Stir the mixture, on low heat, until the raw smell is completely gone, and the mixture starts releasing oil.
  10. To this, add the diced tomatoes. Cook the tomatoes until soft.
  11. Add sugar and let the sugar and tomato caramelise together, for 3-4 minutes on low heat.
  12. Stir and add peas. Immediately after, add the drained rice+lentil mixture. Add in the fried cauliflower and potatoes. Mix everything for 2 minutes and then add boiling water to the mixture. 
  13. Add the slit green chilies, and a bit of ghee. Let it come to a boil.
  14. Boil, on low to medium heat until the potatoes and lentils are soft. (Make sure to stir every once in a while. If you need to add more waster, add 1/4 cup at a time) Add salt and garam masala. Mix well, and boil on high heat for 3-4 mins.
  15. Add the rest of the ghee, mix and turn of the heat.
  16. Serve hot with some more ghee and enjoy

All my love, feashts!

1 thought on “Bhog er Khichuri”

Comments are closed.

Scroll to Top