About the Recipe
Khichdi is a dish that connects us all. It is found in every home in every state which truly unites India. It is present in each and every corner of India be it East, West, North or South: as Bhoger Khichuri in Bengal, as Vaghareli Khichdi in Gujarat, as Mong Khetchir in Kashmir or as as Bisi Bele Bath in Karnataka.
Bhoger Khichuri is an East Indian version of Khichdi all the way from Bengal.
I absolutely loved it and you too must give it a try!
Ingredients
Rice: 200 gm
Moong Dal: 200 gm
Potato: 1 pc or 200 gm (cubed)
Tomato: 100 gm (chunks)
Peas: 80 gm
Cauliflower: 200 gm (florets) (optional)
Mustard Oil: 15 gm
Cumin: 10 gm
Cardamom: 2 pc
Cinnamon: 1 inch
Cloves: 3 pc
Red Chilli: 3 pc
Bay Leaf: 4 pc
Ginger: 40 gm
Coconut: 40 gm (grated) (optional)
Green Chilli: 5 pc (slit)
Turmeric Powder: 5 gm
Salt: 25 gm
Sugar: 50 gm
Garam Masala: 1 tsp
Preparation
Step 1
Wash rice thoroughly. Dry properly.
Step 2
Dry roast moong dal in a kadai till nutty aroma or till pinkish brown. Then, rinse it with water once and let it dry.
Step 3
Roast rice in a kadai with some oil for 4-5 minutes or till looks glassy.
Step 4
To a kadai, add mustard oil along with the whole spices (mentioned in the ingredients list above). Stir for a few seconds. Then, add coconut, ginger and green chilli. Stir till golden aromatic.
Step 5
Add the powdered spices along with a splash of water. Cook till oil rises.
Step 6
Add the tomatoes and cook for 2 minutes. Then, add the rice and dal. Mix and cook for 2 minutes.
Step 7
Add 1.5 litre water along with salt to taste and the veggies. Mix, cover and cook for 15 minutes or till done.
Step 8
Once done, add sugar, cook for a few minutes and it's done. Your Bhoger Khichur is ready. Serve with ghee and sprinkle some garam masala on top. Enjoy!