The word bhog means offering and what could be more fitting for this delicious Bengali dish than to be offered to the Goddess herself! The traditional Khichdi also stands as a much favoured food during the Rainy season, especially when accompanied by Pakoras (Indian Fritters). As the Durga Puja approaches, here is my take on the much sought after Bhoger Khichudi
- Rice (washed and soaked for 1 hr) 1 cup
- Yellow Moong Dal (dry roasted and soaked for 1 hr) 1 cup
- Potatoes (cut into quarters) 4 medium
- Cauliflower florets (Medium sized) 8-10
- Green Peas (Fresh or Frozen) 1/2 cup
- Tomatoes (Finely Chopped) 2 large
- Coriander Powder 2 tsps
- Turmeric Powder 1 tsp
- Cumin Powder 1 tsp
- Garam Masala Powder 1 tsp
- Red Chilli Powder 1 tsp
- Grated Ginger 1 tsp
- Cumin Seeds 2 tsps
- Asafoetida (Hing) a pinch
- Whole Red Chilli 1
- Bay Leaf 1
- Cinnamon Stick 1 small
- Ghee or Clarified Butter 2 tbsps
- Water 8 cups
- Grated Coconut 2 tbsps
- Salt to taste
- Peel the potatoes, cut them into quarters, soak them in water, otherwise they turned dark.
- Cut the Cauliflower florets and deep fry them till they turn brown in hot oil. Keep them aside.
- Put one tbsp ghee in a pressure cooker and turn the flame on high.
- When the ghee gets hot, add 1 tsp cumin seeds, a pinch of asafoetida, a bay leaf and a cinnamon stick.
- Add potatoes and peas to it. Add turmeric powder, cumin powder, coriander powder and red chilli powder and fry till all the spices come together. Now, add tomatoes and salt.
- Fry till oil separates from the sides. Add soaked rice and dal (lentil) after draining the water. Fry nicely.
- Add Garam Masala Powder, 1 tbsp of Grated Coconut and fry.
- Add water and stir, mixing everything.
- Put the lid on and let it cook till two whistles. Turn the flame off and let it rest. As soon as the stream dissipates, open the pressure cooker, stir and add the cauliflowers.
- Let it cook for a while till the cauliflower gets coated in the Khichdi.
Most Indian dishes, usually fancy rice dishes and almost all daals are garnished using a form of tempering usually called Bagaar in Hindi or Phoron in Bengali. This can be done in this dish as follows
Take a small pan, add ghee to it, followed by cumin seeds, red chilli powder and let it crackle. Add this to the Khichdi. Decorate it with freshly grated coconut and coriander leaves and a chilli.
A lot of my recipes have been either for main course or appetizers so I think it’s time for some desserts.
Coming up next week
Baked Dahi- The Indian Cheese Cake
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