Bhoger khichuri

Bhoger khichuri is a Bengali Pujo recipe with clear quantities, timings and a home-kitchen method.

Ingredients

• 1 cup gobindobhog rice
• 1 cup yellow moong dal (dry-roasted until golden and nutty)
• 3 tbsp ghee
• 1 tsp cumin seeds
• 2 bay leaves
• 2 dried red chillies
• 4 cloves, 4 green cardamom, 1-inch cinnamon
• 1 tbsp grated ginger
• ½ tsp turmeric
• 1 tsp Kashmiri chilli powder
• 1 potato (cubed)
• 1 cup cauliflower florets
• ½ cup green peas
• salt to taste
• 1½ tsp sugar
• 6 cups hot water
• ½ tsp garam masala

Method

1. Roast the dal dry until it turns golden and smells nutty. Wash it with the rice and drain.
2. Heat 2 tbsp ghee. Fry the bay leaves, chillies and whole spices, then the cumin.
3. Fry the potato and cauliflower until lightly golden, then set them aside.
4. Add the ginger, turmeric and chilli powder. Add the rice and dal and stir for 2 minutes.
5. Add the hot water, salt and sugar. Simmer covered for 20–25 minutes, stirring occasionally.
6. Add the fried vegetables and peas. Cook 8–10 minutes until soft and flowing (it thickens on standing).
7. Finish with the remaining ghee and the garam masala.

Bhog and dietary note

For bhog, use no onion or garlic. To scale for 20 people, multiply everything by 5 and cook in two pots. Check allergens and dietary needs before serving; ghee and dairy are used where listed.