Bhoger Khichuri, an iconic rice and yellow mung beans medley has a special place in Bengali's heart. Its divine taste brings back so many nostalgic memories of growing up in my mother land. There are plenty of specialty khicuri recipes in Bengali households as well as different regions of India. Among all Bengali khichuries, Bhoger Khichuri stands out for the use of special small grain rice called "Gobindo bhog rice"(only grown in West Bengal) which is very famous for its alluring aroma and sweet buttery taste. Bhoger khichuri is specially prepared in a brass vessel with Sona mung dal(tiny split yellow mung beans) and Gobindo bhog rice as satvik way, meaning without onion or garlic for any auspicious occasions as prime offering to Gods and Goddesses. But it can be simply served as comfort food without any rituals whenever cravings occur.
Khichuri is very hearty meal. Dry roasted yellow mung dal with Gobindo bhog rice cooked with a spice mix of ginger paste and cumin-coriander powder, then pan roasted cauliflower florets and fresh green peas are added 3/4 way through cooking process and finished with whole spice mixes, grated coconut and dry red chilies tempered in ghee(clarified butter). This one pot dish is a nice blend of flavors and consistency is more like porridge/oatmeal. It shouldn't be too runny or too thick. It's simple to make and you surely can't go wrong with this recipe. Sona mung dal is hardly available these days. Use small mung beans and Basmati rice if no access to Sona mung dal and Gobindobhog rice.
Ingredients~
3/4 cup gobindo bhog rice
1 cup mung dal
4 1/2 cups hot water
3/4 tsp salt or to taste
1/4 tsp sugar(optional)
1/4 tsp turmeric
1/4 tsp cumin powder
1/4 tsp coriander powder
2 dry red chilies
1/4 tsp whole five spice
1 small piece of cinnamon stick
2 whole cardamon, slightly crushed
2 cloves
1 bay leaf
2 tbsp grated coconut(optional)
3 tbsp oil
2 tbsp ghee
Method~ Dry roast mung dal in a pan till light golden brown in medium low falme. Wash well, drain and keep aside. Wash rice and drain well. Heat 1 tbsp oil on a large heavy bottomed pan. Roast cauliflower florets with a pinch of salt and turmeric until light brown. Remove from the pan and set aside.
In the same pan add 2 tbsp oil and 1 tbsp ghee. Temper bay leaf, crushed cardamom, cloves,cinnamon stick until they release wonderful aroma on medium heat. Add in ginger paste and saute for a couple of minutes. Add in washed rice, salt, sugar, turmeric, cumin-coriander powder. Saute a couple more minutes stirring continuously. Make sure rice mixture doesn't stick to the bottom. Now pour 1 1/2 cups hot water and bring it to the boil on high heat. Reduce to low and let it simmer with the lid on for 10 minutes stirring in between. Then add in washed dal and 1 1/2 cups water. Raise the flame again till rice dal mixture come to a boil stirring in between. Reduce the flame again and let it simmer covering again for 15 minutes. Keep stirring in between. Khichuri should be 3/4 done by then.
Add in cauliflower florets and fresh green peas and 1/2 cup water again. Give it a good stir. Cook for 8-10 minutes uncovered . Water must dry up to porridge like consistency. Khichuri dries up once it gets cold, so don't make it too thick. If it looks too dry add some water accordingly.
At last, heat 2 tbsp ghee in a small pan and temper whole five spice, red chilies. Once the whole five spices and red chilies starts to crackle add in grated coconut. Stir quickly so coconut doesn't burn. Pour tempered spices directly on the hot khichuri, mix well and cover for 8-10 mitues before serving. It's heavenly delicious served with Labra(Bengali special mix vegetable medley) and vegetable fritters. Enjoy!
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| Happy Cooking!! |
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