Popular for its distinct flavor, Bhoger Khichuri or Masala Khichi is an essential part of Durga Pooja. I remember, back in my hometown during Durga Pooja, how I used to wait temptingly for this Khichdi. The filling and satisfying Masala Khichdi is laden with veggies and daal. The tempering of whole spices make this dish so aromatic that you won't be able to stop yourself by licking your fingers. Here is a delectable KHICHURI recipe that Bengalis offer to Ma Durga as a "Bhog". So let's start making this pure and divine Masala Khichdi with "Flavors of Sneha's Kitchen".
Ingredients:
1/2 cup split moong daal (Dry roast the moong daal on slow flame for 5-6 mints, until its nutty brown. Wash and strain the excess water)
1/2 cup Govind Bhog rice or any short grain rice (Rinse with water and strain)
3/4 cup cauliflower florets
2 medium sized potatoes cut in big chunks
1/3 cup of frozen or blanched green peas
1 medium sized tomatoes roughly chopped
2 pods green cardamom
4 cloves
2 inch pieces cinnamon stick
2 bay leaves
2 whole red chillies
1/2 tsp cumin seeds
1/3 grated fresh coconut
1 tbsp grated ginger
1/2 tsp turmeric powder
1/2 tsp roasted cumin powder
1/2 tsp red chilli powder or as per taste
1/4 tsp of garam masala powder
4 tbsp of mustard oil/vegetable oil
1 tsp of granulated sugar
2-3 green chillies
Salt as per taste
1 big tbsp of desi ghee
4-5 cups of water or as needed
Method:
Ingredients:
1/2 cup split moong daal (Dry roast the moong daal on slow flame for 5-6 mints, until its nutty brown. Wash and strain the excess water)
1/2 cup Govind Bhog rice or any short grain rice (Rinse with water and strain)
3/4 cup cauliflower florets
2 medium sized potatoes cut in big chunks
1/3 cup of frozen or blanched green peas
1 medium sized tomatoes roughly chopped
2 pods green cardamom
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| Masala Khichdi |
2 inch pieces cinnamon stick
2 bay leaves
2 whole red chillies
1/2 tsp cumin seeds
1/3 grated fresh coconut
1 tbsp grated ginger
1/2 tsp turmeric powder
1/2 tsp roasted cumin powder
1/2 tsp red chilli powder or as per taste
1/4 tsp of garam masala powder
4 tbsp of mustard oil/vegetable oil
1 tsp of granulated sugar
2-3 green chillies
Salt as per taste
1 big tbsp of desi ghee
4-5 cups of water or as needed
Method:
- In a big pan heat oil until smoke starts emanating. Shallow fry the cauliflower and potatoes until they turn brown. Take them out and keep it aside.
- In the remaining oil, add cardamom, cloves, cinnamon, bay leaf and whole red chillies. Saute for 30 seconds. Now add the cumin seeds and let it splutter.
- Add the coconut and cook till it turns golden brown. Now add the grated ginger, turmeric powder, cumin powder and red chilli powder. Mix well and saute for 30 seconds.
- Add the roughly chopped tomatoes and cook for 2 mins or until they get soft.
- Now add the rice and saute on medium flame for 2-3 minutes.
- Add the moong daal and mix well. Add 3-4 cups of water and let it come to a boil.
- Once water is boiling, add fried cauliflower and potatoes.
- Add salt as per your taste. Mix well, cover and cook for 15 minutes on low flame.
- After 15 minutes, add sugar and mix well.
- Add green chillies, green peas and 1-2 cups of water and mix well. Cover with a lid and cook for 5 minutes on low flame.
- Now add garam masala powder and ghee in the khichdi and give a final mix. Cover and let it simmer for a minute or so.
- The sumptuous Khichdi is ready to be served.
