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Bhoger khichuri Recipe
Bhoger khichuriRecipe
where yellowlentils, Gobindobhog rice,seasonal vegetables and spices, are cooked together to form an extremely palatableand nutritious meal, which is almost similar to
Indian Khichdi.
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Prep Time
25
minutes
mins
Cook Time
55
minutes
mins
Total Time
1
hour
hr
20
minutes
mins
Course
Main Course
Cuisine
Bengali
Servings
6
Calories
Equipment
A kadai or a fry pan
Big vessel/ kadai
Spatula
mixing bowl
Ingredients
2
cup
Gobindobhog rice
1.5
cup
Moong Dal/ split green gram
2
bay leaves
2
Potato
1
carrot
4
Sim/broad beans
10
cashew
10
raisin
1/2
tbsp
cumin seeds
3
red chili
1/2
inch
Cinnamon Stick
5
Cloves
1
cauliflower
1
tbsp
turmeric powder
1
tbsp
roasted cumin powder
1/2
tbsp
sugar
1/4
cup
fresh coconut chopped
3
tbsp
oil
salt
coriander leaves
Instructions
Wash 2 cups of Gobindobhog rice and let it soak for 15-20 minutes
Heat a big Kadai.
Add the bay leaves moong dal and dry roast the moong dal
Now wash the roasted dal and keep it aside.
Heat oil in the same Kadai; add the curry-cut potatoes and fry them for a minute
Add all the vegetables except the cauliflower and fry them for 2-3 minutes; keep them aside
Now fry the cashews and raisins for a minute and keep them aside
In the same oil and cumin seeds and whole red chili for tempering; add cinnamon, cloves, and bay leaves.
Now add the soaked rice and saute them for a minute
Add the fried and washed moong dal and fry them for a minute
Now add the fried vegetables and also add the turmeric powder, roasted cumin powder, salt, and sugar and saute them for a minute
Add sufficient water (approx 1.5 liters) and allow them to cook until the rice and dal are fully cooked.
Now heat oil in a small Kadai and fry the cauliflower florets until it turns light brown
Now check the condition of the khichuri, it will take 2-3 minutes more
Now khichuri is cooked completely
Heat oil/ghee in a pan, add cumin seeds, red chili, and chopped coconut; fry them and spread them over the khichuri
Same way spread the fried cashews and raisins, and the fried cauliflower florets
Serve hot with labra and chatni