Offering-style Bengali khichuri
Roasted moong dal, rice and vegetables cooked into a fragrant one-pot offering.
- Region:
- Bengal
- Prep:
- 15 min
- Cook:
- 40 min
- Difficulty:
- Easy
Method
- 1
Dry-roast moong dal in a heavy pan, stirring, until fragrant and lightly golden; rinse and drain.
- 2
Rinse rice and set aside. Heat half the ghee in a pot and lightly fry cauliflower and potato; remove.
- 3
Add remaining ghee, cumin, bay leaves and cardamom; stir until fragrant, then add grated ginger.
- 4
Add rice and roasted dal; stir gently for 2 minutes so the grains are coated.
- 5
Add hot water and salt, bring to a boil, then cover and cook at a low simmer for 15 minutes.
- 6
Fold in vegetables and peas; cover and cook 10–15 minutes more until rice, dal and vegetables are tender.
- 7
Rest covered for 5 minutes, fluff gently and serve warm.
The story behind the dish
Bhoger khichuri is prepared as a devotional offering at many Bengali pujas, especially during Durga Puja. Its combination of rice, roasted lentils, vegetables and ghee makes it both comforting and celebratory.
