Bengali Niramish Khichuri |Bhoger Khichuri | Bengali Khichuri
 
Prep time
Cook time
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A quintessential Bengali Khichdi, known as Bengali Niramish Khichuri or Bhoger Khichuri is a main course prepared by cooking Rice and Moong Daal (yellow lentil) together with spices is considered a comfort food.
Author:
Recipe type: Main
Cuisine: Bengali
Serves: 4 People
Ingredients
  • Gobindobhog Rice: 100 g
  • Moong Daal: 150 g
  • Potato: 2
  • Cauliflower: 1 (small)
  • Tomato: 2
  • Ginger paste: 1 Tsp.
  • Cashew Nut: 10-15
  • Raisin: 10-15
  • Green Peas: ⅓ Cup
  • Ghee: 1 Tbsp.
  • Mustard Oil: 2 Tbsp.
To temper:
  • Dried Red Chili: 1
  • Whole Cinnamon: 1”
  • Whole Clove: 8-10
  • Whole Black Cardamom: 1
  • Whole Green Cardamom: 3-4
  • Cumin Seed: ½ Tsp.
  • Whole Bay Leaf: 2
To make the Spice Paste:
  • Turmeric Powder: 1 Tsp.
  • Cumin Powder: ½ Tsp.
  • Red Chili Powder: ½ tsp.
  • Bengali Garam Masala Powder: 1 Tsp.
  • Sugar: 1 Tbsp.
  • Salt: to taste
  • Mustard Oil: 1 Tsp.
Instructions
  1. Peel and Cut Potatoes into halves and separate florets from the cauliflower and chop Tomatoes.
  2. Peas need to be separated before using (I have used frosted peas).
  3. Boil around 2 litre water in a vessel by adding ¼ Tsp. Salt. This will be required to be added after frying other ingredients to make the Khichuri.
  4. Wash Gobindobhog Rice under running water until clean water comes from the rice grains.
  5. Make a paste with Turmeric Powder, Cumin Powder, Red Chili Powder, Bengali Garam Masala Powder, Sugar, Salt and Mustard Oil and add very little water if required. This Spice Paste to be added in following steps.
  6. In a pan dry roast Moong Daal for around 1 minute in low flame until nutty aroma comes out and then switch off the flame.
  7. Wash dry roasted Daal and keep that aside.
  8. Take a deep bottom Pan (I have used my futura; see below) and heat oil in it.
  9. Fry Potatoes, Cauliflower florets, Cashew Nuts and Raisins one by one and keep those aside.
  10. Temper remaining oil with Dried Red Chili, Whole Cinnamon, Whole Clove, Whole Black Cardamom, Whole Green Cardamom, Cumin Seed and Whole Bay Leaf and keep the flame on lower side.
  11. Add Chopped Tomatoes and cook until tomatoes soften and then add Ginger paste and cook for 1 minute in low flame until oil comes out from the mixture.
  12. Add fried Cashew Nut and Raisin at this point.
  13. Add previously prepared spice paste and cook for around 3 minutes in low flame and add little water if the mixture started turning dry.
  14. Add Fried Potatoes, Friend Cauliflower, and Green Peas and mix thoroughly.
  15. Once oil started coming from the mixture add Dry roasted Moong Daal and give the mixture a thorough mix and then cook for two minutes in low flame.
  16. Add Washed Gobindobhog Rice and mix thoroughly and cook for one minute.
  17. Now pour half of the boiling water over the mixture and mix with a ladle and cove the pan with a lid and start cooking in low flame.
  18. Check in between and add boiling water as and when required until Daal and Rice along with the veggies soften completely.
  19. Niramish Khichuri is mostly served neither too much dry nor excessively runny. A medium consistency is perfect for this dish.
  20. Upon reaching the perfect consistency add Ghee and a pinch of Garam Masala Powder and mix thoroughly.
  21. Khichuri to be served with a choice of side which can be a Beguni or Labra if the options are vegetarian or can be served with a side of Omelette or Fried Hilsa to make it a perfect Non-vegetarian Platter.
Notes
Gobindobhog Rice can be replaced with Basmati Rice.
Recipe by Debjanir Rannaghar at http://kitchenofdebjani.com/2016/08/bengali-khichuri/