Bengali cuisine
Bhog Prasad
Khichdi
Intermediate
For 2 people

Bhoger Khichuri: Authentic Bengali Vegetarian Khichdi


Bhoger Khichuri is a traditional Bengali vegetarian dish made with fragrant Gobindobhog rice, moong dal, vegetables, and aromatic spices. The rice and lentils are slow-cooked together with potatoes, cauliflower, peas, and a flavourful tempering of whole spices. It is often served as a bhog or prasad during pujas and religious occasions. While it takes a bit of preparation, the cooking process is quite simple, making it an ideal one-pot meal.

Ingredients

  • Gobindo Bhog Rice (rinsed)

    200 g
  • Moong Dal (dry roasted)

    200 g
  • Sunrise Mustard Oil

    100 ml
  • Sunrise Haldi Powder

    1 tsp
  • Sunrise Jeera Powder

    1 tsp
  • Sunrise Dhania Powder

    1 tsp
  • Coriander Seeds

    1 tsp
  • Bay Leaves

    2
  • Dried Red Chillies

    2
  • Ginger Paste

    1 tsp
  • Potatoes (peeled and cubed)

    2
  • Tomato (chopped)

    1
  • Cauliflower (cut into florets)

    1
  • Green Chillies (slitted)

    3
  • Green Peas

    50 g
  • Salt

    to taste

Sunrise tip: For a richer flavour, dry roast the moong dal until it turns aromatic and lightly browned before adding it to the khichuri.

 

Steps

Step 1: Roast the Moong Dal

Time: 5 minutes

In a pan, dry roast the moong dal over medium heat until it turns aromatic and light golden brown.

Remove from heat and set aside to cool.

 

Step 2: Fry the Veggies

Time: 10 minutes

Heat Sunrise Mustard Oil in a large handi or deep pot over medium heat.

Fry the diced potatoes with some salt until golden brown. Once done, keep them aside. 

Fry the cauliflower florets with some salt in the same oil until golden brown. Keep them aside once done.

 

Step 3: Sauté the Aromatics

Time: 5-10 minutes

To the same pot, add coriander seeds, two bay leaves, dried red chillies, chopped tomatoes, ginger paste, and Sunrise Turmeric powder, and sauté them well until the raw smell disappears.

Then add Sunrise Jeera powder, Sunrise Dhaniya powder, some water and sauté for 1-2 minutes until cooked.

 

Step 4: Add Rice and Dal

Time: 10 minutes

Add the roasted moong dal, washed Gobindobhog rice and some salt to taste to the pot. Mix gently until well combined with the mixture.

Add slitted green chillies, green peas and some water. Mix well and cover the lid to cook the khichuri on low heat for 5 minutes.

 

Step 5: Add the Fried Veggies

Time: 10 minutes

Open the lid and add the previously fried veggies to the cooked khichuri along with some water. Combine well.

Now, cover the lid and cook for 5-10 minutes. The khichuri should have a soft, slightly mushy consistency. If needed, add a bit more hot water.

 

Step 6: Garnish and Serve

Time: 2 minutes

Open the lid and garnish the Bhoger Khichuri with fried coconut slices. Serve hot with Begun Bhaja (fried eggplant), Aloo Bhaja (fried potatoes), or Papad.

 

Goes Best With

  • Side Dish: Crispy Aloo Bhaja (Fried Potatoes), Begun Bhaja (Fried Eggplant)

  • Accompaniment: Papad, Mango Chutney, Fried Chillies