Bengali Bhoger Khichuri
Bengali Bhoger Khichuri - roasted moong dal khichdi with fragrant gobindo bhog rice.
bengali bhoger khichuri, bengali moong dal khichdi, bhoger khichuri recipe
Gobindo bhog rice
Moong dal (yellow lentil)
Fresh green peas
Cauiflower cut into big florets
Coconut cut into small dice, fried
Roasted Cumin powder
Dry red chillies
Cardamom , green
Fried cashew and raisins (optional, generally it is not added, but you can add)
Salt to taste
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.