Bengali khichuri is an explosion of taste, aromas and flavours. Made with Gobindobhog rice, roasted moong ki daal, vegetables, whole spices and desi ghee. Durga Puja in Bengal is incomplete without this special bhog khichuri or Bengali Moong Dal Khichdi.
Bengali Khichuri In Pressure Cooker | Bhoger Khichdi | Khichdi Bengali Style
Bengali khichuri is a comfort food for most Bengali. Bhoger khichdi is generally cooked on the occasion of Kali Pooja or Saraswati Puja. In Bengal it is a tradition to have khichdi with various fritters and labra (mix vegetable). Khichdi is a complete meal in itself with the amalgamation of rice, dal, spices, vegetables and ghee. It is a comforting meal in winter nights. Though very easy to make yet it tastes wholesome and comforting. Do try this Khichuri Bengali along with begun baja or aloo fritters.
Equipment
- Pressure Cooker
Main Ingredients
- Gobindbhog Rice
- Moong Dal (Yellow Split Lentil)
- Cauliflower
- Potatoes
- Whole Spices
- Ghee (Clarified Butter)
Ingredients:
1 cup Gobindo Bhog or Basmati Rice
1 cup Moong Dal
2 tsp Vegetable Oil
4 Potato (cut into half)
8 – 10 Gobhi Florets (Cauliflower)
1/2 Green Peas
1 tblsp Ginger- Green Chilly coarse paste
1/2 tsp Turmeric Powder (Haldi Powder)
1 tsp Red chili Powder (Lal Mirch Powder)
1 tsp Sugar
Salt as per taste
2 tblsp Ghee
Whole garam masala
- 1″ cinnamon stick
- 4 to 5 Green cardamoms
- 4 cloves
- 2 Whole Dry red chili
- 1 Bay leaves
- 1 tsp Cumin Seeds (Jeera)
Bengali Garam Masala Powder
- 3 – 4 Green Cardamom
- 5 – 6 Cloves (Laung)
- 1 ” Cinnamon Stick
How to Make Bengali Khichuri In Pressure Cooker :
- Dry roast all the whole spices and grind to a fine powder with a mortar pestle.
- Dry roast moong dal on medium low flame until fragrant and some dal start to turn brown. Let it cool completely. Now wash under running cold water and soak for 15-20 minutes.
- Wash rice and set aside.
- Heat ghee in a presure cooker. You can use a big pan also if you do not have pressure cooker.
- Add 1 tsp sugar and caramelise slightly and add the bay leaves, dry red chilli, cumin seeds and the whole garam masalas.
- While a nice aroma is releasing add the moong daal. Saute for a few seconds.
- Next add the ginger-green chilly paste. Stir fry for 30 – 60 secs till the raw smell disappears.
- Then add all the chopped vegetables. Stir fry for 1 min.
- Add the turmeric powder, salt and red chilli powder.
- Stir once and then add 6 cups of water.
- Add soaked rice.
- Close the lid and give 5 – 6 whistles.
- Let the pressure release naturally from the cooker.
- If on opening you find that the khichuri is too thick then add warm water and give a nice stir and let it cook for 2 – 3 mins.
- When the right consistency is achieved add ghee. Mix well.
- Serve hot with any fried stuff or simply with papad.
Side dish Options – What To Serve With Bengali Khichuri :
There are lots of side dishes that can be served with the Bengali khichdi.
- Omelette
- Begun Bhaja (Brinjal Fry)
- Aloo Bhaja (Potato Fry)
- Labra
- Bengali Tomato Chutney
- Daler Bora (Lentril Fritters)
- Fish Fry
- Papor (Papad)
- Pickle
- Green Chutney
- Boiled Egg
- Stir Fried Aloo Parwal