Bhoger Khichuri | Bengali Khichuri | Bhaja Muger Dal Khichuri

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Bhoger Khichuri or Bengali Khichuri or Bhaja Muger Dal Khichuri is a flavourful and yummy khichadi made with yellow split moong dal and rice. Bhoger khichuri is a traditional Bengali recipe that is prepared mainly for festivals and offered as prasad. Though it uses this same yellow Moong Dal and rice the difference is the way in which it is prepared. It uses a lot of spices and vegetables, making it so flavourful and yum.

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I was keen on making this recipe for two reasons. First, I have very few recipes from Bengali cuisine and one of my friend has requested to add more of Bengali recipes. Secondly the way this khichdi is cooked, it is completely different.

The dal and rice are not soaked here, but they are roasted first. Roasting of the Dal adds a unique aroma, taste and crunch to the khichdi.

The steps in making this Khichdi are a bit more as compared to any usual khichdi but it is worth it. This khichdi is typically prepared for ashtami and is offered as Naivedyum. It is typically made with Gobindobhog rice but I have made it with Basmati rice. I have referred the recipe here.

Ingredients

• 1/2 Cup Basmati Rice
• ½ Cup Yellow Moong Dal
• 3 tbsp oil
• 1 inch Cinnamon stick
• 2 Cardamom
• 4 Clove
• ½ tablespoon Grated Ginger
• 1 teaspoon turmeric
• ¼ tsp Jeera (Cumin) Powder
• ½ tsp Mustard Oil
• 1 Bay leaves
• 1-2 Dried Red Chilies
• ½ teaspoon Jeera (Cumin seeds)
• 1 tablespoon desiccated coconut or fresh grated coconut
• 1 small tomato quartered
• 1 small potato cut into cubes
• ½ Cup carrot cubed
• 1 green chili slit
• Hot water – 3 cups
• Green peas – ¼ cup
• Sugar – 1 tsp
• Ghee – 1 tablespoon

Preparation

Garam Masala

• Dry roast ½ inch cinnamon stick, 2 clove and 2 cardamom in a pan.
• Let it cool.
• Transfer it into a mixer jar.
• Grind them into fine powder.

Roasting of Rice & Dal

• Clean and rinse the Rice well. Drain out all the water.
• Spread it onto a plate and let it dry for 10 minutes.
• Dry roast the mung dal in a pan until golden brown and it starts releasing aroma.
• Transfer to a bowl.
• Rinse this with water.
• Drain the water and keep it aside.
• Add a tablespoon of oil in a pan.
• Add the rice in this and roast this for a few minutes until the raw smell of rice goes away.
• Transfer it into a bowl and keep it aside.

Tomato Coconut Masala

• Add 1 tablespoon mustard oil in a pan.
• Now add the bay leaf and dried red chilies.
• Add the remaining cinnamon stock and 2 cloves.
• Add Jeera and let it splutter.
• Now add grated coconut or desiccated coconut and mix well for 1-2 minutes on slow to medium.
• Add the grated ginger, turmeric powder and jeera powder.
• Add the tomato pieces and let it cook for 2 minutes or so.
• Keep this aside.

Making the Bhoger Khichuri

• In a bit pot or pan pan take 2 tablespoon of oil.
• Shallow fry the potatoes and carrots. (One can deep fry to)
• Remove it in a pan and keep it aside.
• Now add the moong dal in the same pan.
• Add the rice and split green chili.
• Add salt to taste and 2 cups of water.
• Cover with a lid and let the mixture cook for 5 minutes.
• After 5 minutes, add the tomato-coconut mix.
• Now add the shallow fried veggies and green peas.
• Add sugar and another ½ cup water.
• Add a teaspoon of the garam masala (I added all, you can adjust to your taste buds)
• Mix and let it cook on medium to for another 10.
• Put the stove to slow and let it cook for another 5 minutes until the rice and dal is cooked properly.
• Add a tablespoon of ghee and transfer it into a bowl.
• Serve hot.

Recipes shared in this series:

• Samak Rice Khichdi | Vrat ke Chawal | Farali Khichdi
• Farali Kuttu ki Khichdi | Buckwheat Khichdi
• Jowar Khichdi | Sorghum Khichdi
• Bajre ka Bhat (Pearl millet one pot meal)
• Pearl Barley Pulao
• Savory 10 minutes Vegetble Oats Upma
  

Bhoger Khichuri | Bengali Khichuri | Bhaja Muger Dal Khichuri

Bhoger Khichuri is a traditional Bengali khichdi which is a no onion no garlic khichdi and is prepared during festivals and offered as prasad.

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Course: Main Course

Cuisine: Indian

Keyword: No Onion No Garlic, Prasad

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 People

Author: Renu Agrawal-Dongre

Ingredients

• 1/2 Cup Basmati Rice
• ½ Cup Yellow Moong Dal
• 3 tbsp oil
• 1 inch Cinnamon stick
• 2 Cardamom
• 4 Clove
• ½ tablespoon Grated Ginger
• 1 teaspoon turmeric
• ¼ teaspoon Jeera powder (Cumin Powder)
• ½ teaspoon Mustard Oil
• 1 Bay leaves
• 1-2 Dried Red Chillies
• ½ teaspoon Jeera (Cumin seeds)
• 1 tablespoon desiccated coconut or fresh grated coconut
• 1 small tomato cut into 4
• 1 small potato cut into cubes
• ½ Cup carrot cubed
• 1 green chilli slit
• Hot water – 3 cups
• Green peas – ¼ cup
• Sugar – 1 tsp
• Ghee – 1 tablespoon

Instructions

Garam Masala

• Dry roast ½ inch cinnamon stick, 2 clove and 2 cardamom in a pan.
• Let it cool.
• Transfer it into a mixer jar.
• Grind them into fine powder.

Roasting of Rice & Dal

• Clean and rinse the Rice well. Drain out all the water.
• Spread it onto a plate and let it dry for 10 minutes.
• Dry roast the mung dal in a pan until golden brown and it starts releasing aroma.
• Transfer to a bowl.
• Rinse this with water.
• Drain the water and keep it aside.
• Add a tablespoon of oil in a pan.
• Add the rice in this and roast this for a few minutes until the raw smell of rice goes away.
• Transfer it into a bowl and keep it aside.

Tomato Coconut Masala

• Add 1 tablespoon mustard oil in a pan.
• Now add the bay leaf and dried red chillies.
• Add the remaining cinnamon stock and 2 cloves.
• Add Jeera and let it splutter.
• Now add grated coconut or desiccated coconut and mix well for 1-2 minutes on slow to medium.
• Add the grated ginger, turmeric powder and jeera powder.
• Add the tomato pieces and let it cook for 2 minutes or so.
• Keep this aside.

Making the Bhoger Khichuri

• In a bit pot or pan pan take 2 tablespoon of oil.
• Shallow fry the potatoes and carrots. (One can deep fry too)
• Remove it in a pan and keep it aside.
• Now add the moong dal in the same pan.
• Add the rice and split green chili.
• Add salt to taste and 2 cups of water.
• Cover with a lid and let the mixture cook for 5 minutes.
• After 5 minutes, add the tomato-coconut mix.
• Now add the shallow fried veggies and green peas.
• Add sugar and another ½ cup water.
• Add a teaspoon of the garam masala (I added all, you can adjust to your tastebuds)
• Mix and let it cook on medium to for another 10.
• Put the stove to slow and let it cook for another 5 minutes until the rice and dal is cooked properly.
• Add a tablespoon of ghee and transfer it into a bowl.
• Serve hot.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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