Cuisine: Khichuri (Bengali Khichdi) - How to make this popular religious dish of India

 

Khichdi (Khichuri) is a hearty and flavorful Bengali one-pot dish made with Gobindobhog rice and moong dal, cooked with vegetables, ghee, and aromatic spices. Unlike the plain khichdi found in other regions, Bengali Khichuri has a rich taste, often enhanced with fried cauliflower, potatoes, and whole spices. It is a staple during religious festivals, especially Durga Puja, and pairs perfectly with Labra, chutney, and fried papad for a wholesome meal.

Ingredients:

• Gobindobhog rice – 200g
• Sona moong dal – 200g
• Potato – 1 (cubed)
• Cauliflower – 10-12 florets
• Green peas – 1 handful
• Grated coconut – 2 tbsp
• Ghee – 25g
• Mustard oil – 3 tbsp
• Ginger paste – 1 tbsp
• Tomato – 1 (chopped)
• Turmeric powder – 1 tsp
• Cumin powder – 2 tsp
• Red chili powder – 1 tsp
• Green chilies – 3
• Bay leaves – 2
• Dry red chilies – 2
• Garam masala powder – ½ tsp
• Salt – as needed
• Sugar – as needed

Method:

1. Dry roast the moong dal in a pan until fragrant. Wash it and soak it with the rice for 10-15 minutes.
2. Heat mustard oil in a pan, add salt and turmeric, and fry the potatoes and cauliflower. Remove and keep aside.
3. Fry the grated coconut in the same oil and set it aside.
4. Add some more oil and temper it with cumin seeds, bay leaves, and dry red chilies.
5. Add ginger paste and sauté for a while, then add the chopped tomato.
6. Add the soaked rice and dal, followed by turmeric powder, cumin powder, and red chili powder. Stir well.
7. Mix in the fried potatoes, cauliflower, fried coconut, and green peas.
8. Pour in five cups of water, add salt and sugar, and bring to a boil.
9. Cover and let it cook on medium heat for 10 minutes or until everything is well-cooked.
10. Finish with ghee and garam masala powder. Mix well and serve hot.