Bhoger khichuri - a special Durga Puja khichdi

Durga Puja is a special time for Bengalis. We all know by heart when the smell of autumn flowers brings home the feelings of it. Since we, Bengalis are petuk (gourmet / foodies) by nature our Puja is also a culinary feast. We prepare a lot of food during the puja but this one – bhoger khichudi or Khichdi is the most common and popular among them. Bhoger khichudi as the name suggest is an offering to Goddess Durga and it is offered on Ashtami or 2^nd day of the Durga Puja. Hence I tried this recipe on Ashtami of 2015 Durga Puja but my family duties differ the posting by another day.

Preparation Time: - 15 mins

Cooking Time: - 35~40 min

Servings: - 3~4 persons

Ingredients:- 

1. 1 cup (~250gm.) Gobindo bhog/ jeera/ basmati rice
2. 1 cup (~250 gm.) mung ki daal (skinless yellow dal or mung). If you have digestion issue you can use ½ cup. It will be light on your stomach.
3. 3~4 tbsp ghee
4. 4 tbsp green peas (or more if you feel)
5. 1 tbsp. ginger paste or finely grated ginger
6. 1 tsp cumin seeds
7. 1 tsp cumin powder
8. 1 dried red chili
9. 2 bay leaves,
10. 2 slit green chillies,
11. 2 small tomatoes chopped
12. Salt to taste
13. 1 tsp. sugar
14. 1 ½  tsp turmeric powder
15. 2 green cardamom,
16. 2-4 cloves/laung
17. 1 thin stick of cinnamon
18. 6 Florets of Cauliflower
19. 2 medium potatoes (peeled and cut into big pieces)
20. 8~10 small pieces of coconut
21. 7~8 tbsp of mustard oil ( you can also use sunflower oil)
22. Sufficient water

Preparation:-

1. In a dry pan/kadai, roast moong dal dry in medium flame. You will get a nice smell of roasted dal . When the colour becomes dark yellow, turn heat off.
2. Take a pressure cooker and add rice, roasted moong dal, salt , turmeric powder and sufficient water. Boil on high flame and when steam comes out turn the gas knob to medium heat and cook for around 4 minutes.
3. In a frying pan heat mustard oil till it starts smoking. Set the gas knob to medium heat and add potatoes and cauliflower florets. Fry till they become slight brown and keep aside. Similarly fry the coconut pieces and keep aside.
4. Heat ghee in another kadai / large pan. Sprinkle cumin seeds, green cardamom, cloves, cinnamon, bay leaves, whole red chili and sugar. When seeds splutter, add ginger and cumin powder and stir fry for sometime.
5. Put chopped tomatoes and stir fry until mushy.
6. Add the already fried potatoes and cauliflower.
7. Add green peas and stir fry for few more seconds.
8. Now put the rice and dal mixture (already cooked in step 2) and stir well. It should be thoroughly stirred and smooth.
9. Add ½ cup boiling water and cook on low heat for another 10 minutes, stirring sparingly. When khichuri is ready, it should be like porridge, not too dry.
10. Add a little more ghee and put the already fried coconut. Cover and cook for 1~2 min
    

Serve hot with Laabra (mixed vegetable curry which I will cover in future), Fried brinjal, Tomato Chutney. Most Bengalis like payes (paramanna) as a desert after this.


As always please feel free to comment, criticize and seek if any help is required. I am all ears.