Bengali Bhoger Khichuri
Bengali Bhoger Khichuri - roasted moong dal khichdi with fragrant gobindo bhog rice.
Ingredients
- 1 ½ cup Gobindo bhog rice
- 1 cup Moong dal (yellow lentil)
- 1 cup Fresh green peas
- 1 head Cauiflower cut into big florets
- ½ cup Coconut cut into small dice, fried
- 2 tsp Ginger paste
- 2 Green chillies
- 1 ½ tsp Turmeric powder
- 1 tsp Roasted Cumin powder
- ½ tsp cumin seeds
- 2 Bay leaves
- 2 Dry red chillies
- 1 inch Cinnamon
- 3-4 Cloves
- 4-5 Cardamom , green
- Fried cashew and raisins (optional, generally it is not added, but you can add)
- 4-5 tbsp Ghee
- Salt to taste
- 2-3 tsp Sugar
Instructions
- Wash the gobindo bhog rice with few changes of water. Keep it separated.
- Wash the moong dal and dry it thoroughly.
- Cut and prepare the vagetables as mentioned.
- Heat a dekchi or deep kadhai.
- Dry roast the moong dal till it is devoid of any moisture. Once it is no longer sticking to the pan, add 1 tbsp ghee and fry the moong dal till it is golden in color. Take it out and keep aside.
- Lightly fry the cauliflowers and green peas in little ghee. Take it out and keep aside.
- Heat 2 tbsp ghee in dekchi, add cumin seeds, bay leaves, dry red chillies, cloves, cinnamon and cardamom. Let the aroma comes out.
- Mix the ginger paste with roasted cumin powder and salt. Saute it on low heat till the rawness disappear. Tip in the green chillies too.
- Add the rice, turmeric powder and saute till the rice becomes little shiny and changes color.
- Add the fried dal, mix it very well. Add the vegetbales, spices, salt and sugar. Give everything a nice stir.
- Add enough or 5 cups water. Close the lid and let it get cooked on low heat. Keep stirring the khichuri in between. If requires, add more water accordingly.
- This is not a runny khichuri. So add water accordingly. It will take almost 30-40 min to get it cooked properly.
- Once done, drizzle more ghee and garnish with fried coconut pieces (you can use grated coconut too), cashews and raisins.