Bhoger Khichuri - a totally niramish (vegeterian) moong dal khichuri. This traditional bengali dish is prepared mainly for festivals and offered as prasad along with 5 types of Bhajas, Labrar tarkari, Chatni and Payesh. Bhoger Khichuri is famous for its unique aromatic flavour and taste. This is made of roasted moong dal and gobindobhog rice along with spices and ghee.
According to Hindu religion, Bhoger Khichuri should be pure, it takes patience and love. Everyone waits for this Bhog on the day of Astami in Durga Puja. Apart from this, in Lakshmi Puja, Saraswati Puja, Kali Puja or in any other religious festivals, Hindu people offered this khichuri/khichdi as Bhog. When the dedication and emotion mixed with devotion and faith, the result is - the perfect Bhoger Khichuri. In temple, it is cooked in clay pots and often get served in banana leaf. The speciality of this khichuri/khichdi is that the dal is not overcooked, it remains half-cooked. At home, one can serve this bengali style moong dal khichdi along with bhajis or tarkari as well.
- Gobindobhog Rice, washed - 1 cup
- Moong dal - 1 cup
- Dry red chilli - 2
- Bay leaf - 2
- Green cardamom - 3
- Cloves - 3
- Cinnamon stick - 1/2 inch long
- Cumin seeds - 1/4th tsp
- Green chillies, slit - 2
- Tomatoes, chopped - 1 large size
- Ginger, grated - 1 tsp
- Turmeric powder - 1 tsp
- Coriander-cumin powder - 1 tsp
- Kashmiri red chilli powder - 1 tsp
- Garam masala powder - 1 tsp
- Salt - to taste
- Sugar - to taste
- Ghee - as per taste
Method
First, heat 1 tsp ghee in a pan. Add the gobindobhog rice and fry for a min or two. It enhances the aroma of the rice. Keep aside.
Dry roast moong dal on medium low flame until it leaves fragrance (but do not fry for a long time) and wash under running cold water carefully. Soak dal for 1 hour and then drain water.
Take a heavy bottomed pan and put it on the flame. Heat 2 tsp ghee. Add the dry red chillies, cumin seeds, bay leaf and the whole garam masala spices. When it starts to crackle, add the grated ginger to it. Fry for a min. Add the chopped tomatoes and some salt. Cook it till the tomatoes are nice and soft. Now add turmeric powder, cumin-coriander powder, kashmiri red chilli powder and green chillies. Add a little water and cook until the oil separates from masala.
Now add the roasted moong dal. Add some salt and more water (warm). Cook for 5 to 10 mins. Now add the gobindobhog rice and mix well. Add 2 cups of hot water and 1 tsp sugar. Bring it to boil. In between stir well. Add garam masala powder. Cook till the lentils are almost done and the rice is completely done. Add some water if required. Lastly add some more ghee and serve hot.
**one can add green peas to this recipe.
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