Bhoger Khichuri
Bhoger Khichuri is an essential part of Naivedya during most Bengali Pujos, and it holds a special significance during Durga Puja. Apart from food offerings to the deity, it symbolizes community lunches, especially on the day of Ashtami, when many devotees gather at the Pujo pandals to receive their share of Bhoger Khichuri as Pujo Prasad. The sacred aspect of this is deeply felt by those who consume it, as they feel a stronger connection to the divine mother Goddess.
Typically, Bhoger Khichuri is made with two main ingredients: Gobindo Bhog chal (rice) and yellow moong dal (lentils). On Ashtami, many people also prepare this Khichuri at home. It is usually served for lunch alongside Bhaja (deep-fried seasonal vegetables), Labra (a mixed vegetable dish), chutney, and sweets. This traditional lunch spread is then enjoyed with loved ones and it evokes many cherished memories around the table.
During my childhood, my mother rarely cooked Khichuri during Durga Puja. Instead, we would head to the nearest Pujo pandals, where we would stand in line to collect our share of Pujo Bhog, served in earthen terracotta bowls. After getting a few of these bowls, we would happily return home, where the entire family would sit down to enjoy lunch together. Foods that are connected to such memories hold a special place in our hearts.
Gobindo Bhog chal is the prime ingredient of this recipe; this aromatic rice significantly enhances the flavour profile of the Khichuri. Earth Story Farms sources their Gobindo Bhog rice directly from farmers, and I found their rice to be exceptional in quality, flavour, and freshness. The aroma of this rice was more pronounced than the Gobindo Bhog rice I usually get from the local market. I thoroughly enjoyed making Bhoger Khichuri with their rice and look forward to using it in other dishes as well.
I hope you enjoy making Bhoger Khichuri soon and sharing it with your family and friends.
Serves: 4
Ingredients
● Gobindo bhog chal- 160g / ¾ cup
● Moong dal- 110g / ½ cup
● Cauliflower- 6-7 florets (medium-sized)
● Potatoes- 2 (medium-sized)
● Peas- ¼ cup
● Ginger paste- 1 tbsp
● Salt to taste
● Turmeric powder- ½ tsp
● Green chillies- 2 (halved)
● Mustard oil
● Roasted cumin seeds powder- ½ tsp
● Garam masala powder- ½ tsp
● Sugar- 1½ tbsp
● Ghee- 3 tbsp
For tempering
● Cumin seeds- ¼ seeds
● Whole dried red chillies- 2
● Bay leaves- 2-3
Method
Peel and cut the potatoes horizontally into halves, wash and keep aside.
Roast moong dal, remove from the pan, cool, rinse twice under running water and keep aside.
Wash rice 4-5 times, and keep aside.
Heat 3 tbsp mustard oil in a deep bottomed pan and sauté the vegetables (except the peas) over medium heat for 2-3 minutes, remove and keep aside.
Heat 2 tbsp mustard oil, and temper with the spices mentioned ‘for tempering’.
Add moong dal and rice, mix well, and sauté for 2 minutes over medium heat.
Add water to submerge rice and dal completely.
Next, add vegetables, green chillies, turmeric powder, and salt, mix well and cook over medium heat.
Add peas and ginger paste when the khichuri is half-cooked, mix gently and let it be cooked completely.
Towards the end of the cooking add ghee, sugar, roasted cumin seeds powder, and garam masala powder, mix gently, and cook for 2-3 minutes more over low heat.
Bhoger Khichuri is ready when the dal and rice become mushy, with grains still visible. At this stage, the khichuri starts to thicken.
Turn off the heat, transfer the khichuri to a bowl, and serve it hot with various types of bhaja (deep-fried seasonal vegetables), enjoy!
Author: Chandrima Sarkar (Not Out Of The Box)
About the author:
Chandrima Sarkar is a food writer and the founder of the award-winning blog 'Not Out of the Box.' As a self-taught expert in her craft, she is best known for her inspiring photographs and recipes. In addition to developing easy and workable recipes, she works closely with food and beverage brands to create high-quality digital content for them.
