Bengali Moong Dal Khichdi Recipe

Khichuri, as it's popularly known by Bengalis, has a porridge-like texture and is made with rice, moong dal, ginger, and lashings of desi ghee. Bhog is closely related to Puja. Although various types of food are found in the Bhog of Puja at home, Khichuri is the most popular Bhog in the neighborhood.

Whether it is a festival or an everyday meal, khichuri can easily transcend these categories. Khichuri can also be seen as a link between different cultures in different parts of South Asia. Khichuri is made by mixing dal with a little spice and sauteing it, but the spices used vary from place to place.

The interesting thing is that whether khichuri will be very simple or like a royal feast depends on the wishes of the cook and the eater. If desired, it can be made very elaborately or very simply. Thin khichuri with less spices to heal the sick body, steaming hot khichuri on rainy days, and khichuri made with the aroma of thick ghee to offer to Thakur on the day of Puja - like Maa Durga, our khichuri also appears to the devotees in many forms.

The khichuri we are writing about here is suitable for both Bhog and rainy days. We have used Sonamug Dal and Govind Bhog rice to make khichuri, I hope the aroma of these two mixed with the aroma of ghee will fill your kitchen with an unforgettable joy.

For Bengalis, all the good food from home and abroad is on one side. And the khichuri of enjoyment is on the other. When they hear that khichuri of enjoyment is being served somewhere, even those who are on a diet all year round and are health conscious, rush to join the queue. When placed in a bowl of shallot leaves, the taste of that khichuri and labra becomes nectar-like.

Cooking Khichuri with various vegetables is not difficult. Khichuri cooked by a mother is also incomparable in taste. But the taste of that Khichuri is not at all like the Bhog of Puja. However, Khichuri for Puja can be easily cooked at home, here is the recipe.

Ingredients:

• 1 cup gobindobhog rice
• 1/2 cup dry roasted moong dal
• 2 potatoes, large cubes
• 1/2 cup cauliflower
• 1/2 cup peas
• 1 tomato, chopped
• 1 bay leaf
• 2 whole dried red chilies
• 1-2 cinnamon sticks
• 2-3 green cardamoms
• 3-4 cloves
• 2 teaspoons ginger paste
• 1 tablespoon jeera powder, roasted
• 2 green chilies, chopped
• 1 teaspoon turmeric powder
• Salt and sugar to taste
• 1 cup ghee

How to make Bengali style Khichuri (Khichdi)

1. Place the rice and roasted dal in a bowl and rinse them thoroughly under running water. Set them aside to drain off the excess water.

2. Heat the ghee in a kadhai and add bay leaf, red chili, cinnamon sticks, cloves, cardamom one by one and let it cool.

3. Now, add the potatoes, cauliflower, and peas and fry. Add the ginger paste and tomato paste and fry well.

4. Add the dal-rice mixture and green chilies and mix everything together. Also add turmeric powder, salt, and sugar. Fry the entire mixture for 4-5 minutes.

5. Now, turn the heat to medium, add 2 cups of water, and close the lid. Let it cook for a while.

6.Once the water is soaked and the dal and rice become fluffy and soft, add the roasted jeera powder and mix.

7. Garnish with a spoonful of ghee and serve.