BHOGER  KHICHURI / BENGALI  KHICHURI/ BENGALI  KHICHURI O LABRA  RECIPE /                      KHICHIDI BHOG RECIPE

BHOGER KHICHURI / BENGALI KHICHURI/ BENGALI KHICHURI O LABRA RECIPE / KHICHIDI BHOG RECIPE

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We Bengalis celebrate Durga puja, during that time the Shiuli flower and its fragrance fills the evening sky. Shiuli seems to remind the Bengalis that Devi is coming and all Bengalis mind and body fill with joy. I’ve always correlated Durga puja from my childhood to the blossoming of Shiuli flowers and to the beats of Dhak (Drums), smell of Incense sticks and sounds of bells and Shankh (Conch) which fill the air around me and was always mesmerized by seeing the beautifully sculptured idols of Goddess Durga, it’s such an awesome feeling which can’t be described in words can only be experienced .

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Yes Durga puja has started and we Bengalis are going berserk about what to eat, which puja pandal to visit and when is pushpanjali happening on Maha Ashtami. Apart from worshiping Goddess Durga and taking part in the rituals and enjoying each and every moment of the festivities, Pujo also means pet pujo for us…. That means savoring the classic Bengali delicacies from vast variety of food available all over the stalls and restaurants throughout the city be it Fish cutlet or Keema aloo chop, or chicken biryani if craving for something chatpata and tangy then go for the Ghugni chaat, or else indulge in some Kosha mangsho and luchi or some Mangshor jhol(Bengali style mutton curry) along with some hot steamed rice, choose from whatever your heart desires. This was a fantasy time as a child and a teenager when I was growing up, but as time is passing for me I have realised that Durga puja isn’t all about the food indulgences, in fact, the real charm of the festival lies in the simple vegetarian Bhog Prasad.

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It said that on Ashtami day (The eighth day of Durga puja) devotees express their gratitude to Goddess by offering a simple bhog Prasad made of all the fresh agricultural produce of cereals, pulses, vegetables and fruits etc. and a humble vegetarian bhog is made to be offered to the goddess and later the same bhog is distributed among the devotees. The bhog Prasad generally included a rich buttery khichdi made of small-grained rice called Gobindobhog rice and a special variety of fragrant sonamoong dal and along a medley of vegetable mish-mash called labra is served, the sides consist of Beguni(Brinjal fritters), tomato chutney made out of tomatoes, dates, raisins etc, and a sweet and sour tangy chutney is ready, for the sweet desires chaler payesh( a creamy rice and milk desert) is a must.

CHALER PAYESH.

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I still remember that we patiently waited in queues for a ladle full of steaming bhoger khichuri on Sal pata  (Dried leaves plates), along with labra and other accompaniments and would relish every morsel of it … that was one soul-satisfying meal I ever had in my life and long for it every year, always wondered why the bhogher khichuri tasted so awesome, so attempted to recreate the same taste in my home kitchen and can say that can’t match the taste ever as the fragrance of the dhoop-dhoono, and the flowers in the puja pandal adds up to the flavors so much more and as it’s a Prasad so it will have  all the divinity in it which is difficult to bring at home, even though I can say that have been successful in creating a nearby taste and sharing with you all my recipe, those of you who miss the bhogher khichuri and want to enjoy it anytime at your own home do try this recipe and I am sure you won’t be disappointed with it and enjoy your festive season to the fullest as what can be more satisfying than enjoying a soulful meal of bhogher khichuri and having a great time in enjoying good food  with your family and friends, as by enjoying such simple things in life we can achieve the greatest happiness for our soul … don’t you agree with me…

RAJ BHOG.

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Wishing you all a very, “ Happy Durga Puja”, May Ma Durga bless you with all the good health and prosperity in the coming year…
Have shared much more Bengali specialties on my blog do click on the names given below to check their recipes, hope you will enjoy their recipes too.

BENGALI GHUGNI CHAAT

NARKLE ER NADU

BENGALI GARAM MASALA

BHAPA DOI

KOLKATA STYLE VEGETABLE CHOP

KUCHO NIMKI

DUM ALOO

SONDESH

If you do try this recipe please do share your experience with me either #spiceaffairs on instagram with your pic of this dish or give a feedback here in the comments section below would love to hear from you all😊😊😊

FullSizeRender_2RECIPE FOR BHOGER KHICHURI
Ingredients for Bhoger Khichuri:

  • 100 gms – Gobindobhog rice or use basmati rice instead
  • 150 gms – Sonamoong dal or use normal moong dal
  • 6 to 7 big florets of – Cauliflower washed thoroughly
  • 1 nos Big – Potato peeled and cut into quarters
  • ¼ th cup – Green peas(I have used frozen)
  • 2 medium – Tomatoes chopped finely
  • 1 tbsp – Ginger paste
  • 1nos – Green chilly slit
  • 1 tsp – Turmeric powder
  • ½ tsp – Cumin powder
  • ½ tsp – Coriander powder
  • ½ tsp – Red chilly powder
  • ½ tsp – Garam masala powder
  • A big pinch of garam masala to add at the end
  • 1 tsp – Sugar
  • Salt to taste
  • Boiling hot water needed to cook the khichudi
  • 2 tbsp – Mustard oil to fry the veggies plus 2 tbsp more to fry the masalas and lentils.

BEGUNI ( brinjal fritters)

FullSizeRenderWhole spices needed for first tempering :

  • 1” inch – Cinnamon stick
  • 5- 6 nos–Whole cloves
  • 3 to 4 nos – Green cardamom
  • 1 nos – Black cardamom
  • 2 nos – Bay leaves
  • ½ tsp – Cumin seeds
  • 2 nos – Whole red chillies

Ingredients for final tempering:

  • 2 tbsp – Ghee (Clarified butter)
  • ½ tsp – Cumin seeds
  • 2 to 3- Green chillies slit

INGREDIENTS.

FullSizeRender_1 (1)Method to cook the Khichuri:

  1. Wash the Gobindobhog rice in running water till the water runs clear then soak it in enough water for half an hour.
  2. Dry roast the moong dal on low flame continuously stirring till they are light reddish in color and love nutty aroma emits form the roasted dal, switch off the flame and wash the dal in water and soak for ½ an hour in enough water.
  3. Wash and cut the veggies as mentioned in the ingredients list and soak the potatoes in water till use. Chop the tomatoes and keep aside.
  4. Make a paste of all the dry powdered spices like, turmeric, cumin powder, red chilli powder, garam masala powder, sugar, salt and ginger paste add a little bit of water and make a semi thin paste of all the masalas keep aside for 10 minutes.
  5. Take a heavy  bottom deep vessel like a dekchi or a handi to cook the kichudi, heat 2tbsp of mustard oil in the handi and bring it to a smoking point then lower the flame.
  6. Fry the cauliflower florets and potatoes till lightly golden in color and take them out on a plate, in the same vessel add some more oil and bring again to a smoking point and lower the flame.
  7. In the above-heated oil add all the whole spices for the first tempering and let them crackle, add the above-soaked masala paste and fry on medium flame till the raw smell of the spices have gone but do not over fry them.
  8. Add the chopped tomatoes and fry till the tomatoes are mushy and the masala leaves oil.
  9. Drain the soaking rice and dal and add to the above frying masala and fry for a few minutes.
  10. Add the above-fried cauliflower florets, potato quarters and the thawed green peas and mix well everything adds a few green chillies.
  11. Add some hot boiling water over this and give a good mix the water level should be enough so that everything is submerged below the water level check for salt and adjust accordingly.(do not add more water at this stage or else the khichudi will not taste good and will become very watery in consistency)
  12. Cover the lid and cook on low to medium flame, checking in between stirring and mixing and keep on adding hot boiling water as and when required.
  13. Cook until the dal and rice has cooked completely along with the veggies, remember it should not be too mushy after cooking fully you should still be able to see some whole grains of perfectly cooked rice and dal, the texture of this type of khichuri is just perfect i.e. what we bong call as makha – makha consistency not too loose and not too tight just perfect.
  14. Switch off the flame when the consistency of the khichuri is achieved and the seasonings taste perfect; at last, add a big pinch of garam masala.
  15. Side by side heat a small tempering pan for final tempering and add cumin seeds and let them crackle then add the green chillies slit and fry for a second and add this tempting to the above-cooked khichudi and give a good mix.
  16. Serve hot khichudi drizzled with some more ghee on top along  with some labra torkari (Mix veg mish mash Bengali vegetable recipe given below) on side, accompanied with some Beguni (Eggplant fritters made with chickpea flour and spices), Tomato chatni Bengali style, some salt a green chilli and a lemon wedge to roundup the plate well in true bong style.
  17. Your fragrant Bhogher khichudi is ready to be devoured.

FullSizeRender (1)Notes:

  1. Gobindobhog rice can be substituted with sonamasuri rice or any basmati rice. Same with sonamoong dal it can be replaced by any normal split moong dal, here we use these varieties as it has a very good fragrance and the whole dish comes out so flavorful if we use true bong special rice and lentils.
  2. Always add hot boiling water for cooking the khichudi as there is a difference in taste if we use normal tap water, do not add too much water at the beginning of cooking the kichudi, keep on adding hot boiling water as and when the rice and dal soak up all the liquid and you feel it needs more this way both the taste and texture of the khichudi will come out excellent at the end.
  3. Do not over roast the dal keep a close watch on the dal while roasting it should not become dark brown or black in any stage otherwise the cooking time of the dal will be longer and the taste also differs.
  4. If you are in a hurry then you can cook this dish in your ever favorite pressure cooker in that case give only 2 whistles and then open when the pressure releases and add more hot boiling water to correct the texture, rest of the method is same, so if you are in a hurry then also you can enjoy bhoger khichudi taking a shortcut method. But I always feel the slow cooking method always tastes better.

TOMATO CHUTNEY.

FullSizeRender_6 (1)SALT LEMON WEDGE AND GREEN CHILLY

FullSizeRender_1RECIPE OF BENGALI STYLE LABRA TORKARI (MIXED VEG MISH MASH BENGALI STYLE)
Ingredients for Bengali style Labra Torkari:

  • ½ cup – Yellow Pumpkin peeled and cut into cubes
  • ½ of the  – Brinjal (Purple big one) washed and cut into big cubes
  • 1 nos – White radish peeled and cut into small cubes
  • ½ cup – Cabbage chopped roughly
  • 5 to 6 florets of – Cauliflower cut into big chunks and washed thoroughly
  • 1 nos – Potato peeled and cut into medium cubes
  • 7 to 8 nos – Sheem (Broad beans, or flat beans) strings removed and cut into halves
  • ½ cup – Palak (Spinach leaves) washed thoroughly and roughly chopped
  • 1 nos – Tomato big chopped roughly
  • 2 to 3 nos – Green chillies slit
  • 1&1/2 tsp – Ginger paste
  • 1 tsp – Green chilli paste
  • 1 tsp – Jeera (Cumin powder)
  • 1 tsp – Dhaniya (Coriander powder)
  • 1 tsp – Red chilli powder
  • ½ tsp – Haldi (Turmeric powder)
  • ½ tsp – Sugar
  • Salt to taste
  • 4 to 5 tbsp – Mustard oil for cooking
  • ½ tsp – Panchphodon (which consists of whole spices like, Rai(mustard), Kalonji(nigella seeds), Methi(fenugreek seeds), Saunf(fennel seeds), Jeera(cumin seeds), basically it’s a mix of these 5 whole spice in equal quantities and is used in almost all our savoury cooking as a tempering)
  • 2 nos –Red dry chillies whole
  • 1 tsp mustard oil to drizzle on top at last

CHOPPED UP VEGETABLES FOR LABRA TORKARI.

FullSizeRender (2)Method to make the Bengali Labra Torkari:

  1. Wash and cut all the veggies as mentioned in the ingredients list.
  2. Heat mustard oil in a kadhai or pan and bring it to smoking point, then lower the flame, add panchphodon and dry red chillies let them crackle.
  3. First add the hard veggies which take a longer time to cook like potatoes, radish, cauliflower, pumpkin and sauté for 2 to 3 minutes.
  4. Then add the sheem beans, brinjals, bandha kopi(cabbage)and sauté.
  5. Add the ginger paste, green chillies slit, turmeric powder, red chilli powder, coriander powder, cumin powder, salt and sugar and sauté the veggies for some time, cover and cook.
  6. Now add the roughly chopped palak(spinach leaves) and sauté till the spinach leaves are wilted add little water and cover and cook again.
  7. Keep on checking at intervals and cook till the veggies are cooked  but not mushy, at this point add the chopped tomatoes and cover and cook till the tomatoes are mushy.
  8. Open and stir well and lightly mash all the veggies together so that they become a mish-mash but even though some chunks of veggies should be seen, cook till it becomes a semi-dry subzi not too watery and not too thick.
  9. At last taste and adjust the seasonings and drizzle some raw mustard oil on top and give a good mix to get that extra zing, I like the sharpness raw mustard oil gives when added at last if you don’t like you can avoid it.
  10. Serve Labra torkari with hot Khichuri these are a match made in heaven.

FullSizeRender_1 (2)NOTES:

  1. Other veggies like Sweet potato, French beans, Parval(pointed gourd), Pui shag(Ceylon spinach), Sajner data(drumsticks), Jhinge(ridged gourd) etc can be added.
  2. Mustard oil is must in this recipe.

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4.3 from 3 reviews
BHOGER KHICHURI / BENGALI KHICHURI/ BENGALI KHICHURI O LABRA RECIPE / KHICHIDI BHOG RECIPE
 
Author:
Recipe type: Bong Connection Affairs, Main Course, Veg
Cuisine: Indian
Ingredients
Ingredients for Bhoger Khichuri:
  • 100 gms – Gobindobhog rice or use basmati rice instead
  • 150 gms – Sonamoong dal or use normal moong dal
  • 6 to 7 big florets of – Cauliflower washed thoroughly
  • 1 nos Big – Potato peeled and cut into quarters
  • ¼ th cup – Green peas(I have used frozen)
  • 2 medium – Tomatoes chopped finely
  • 1 tbsp – Ginger paste
  • 1nos – Green chilly slit
  • 1 tsp – Turmeric powder
  • ½ tsp – Cumin powder
  • ½ tsp – Coriander powder
  • ½ tsp – Red chilly powder
  • ½ tsp – Garam masala powder
  • A big pinch of garam masala to add at the end
  • 1 tsp – Sugar
  • Salt to taste
  • Boiling hot water needed to cook the khichudi
  • 2 tbsp – Mustard oil to fry the veggies plus 2 tbsp more to fry the masalas and lentils.
Whole spices needed for first tempering :
  • 1” inch – Cinnamon stick
  • 5- 6 nos–Whole cloves
  • 3 to 4 nos – Green cardamom
  • 1 nos – Black cardamom
  • 2 nos – Bay leaves
  • ½ tsp – Cumin seeds
  • 2 nos – Whole red chillies
Ingredients for final tempering:
  • 2 tbsp – Ghee (Clarified butter)
  • ½ tsp – Cumin seeds
  • 2 to 3- Green chillies slit
Ingredients for Bengali style Labra Torkari:
  • ½ cup – Yellow Pumpkin peeled and cut into cubes
  • ½ of the – Brinjal (Purple big one) washed and cut into big cubes
  • 1 nos – White radish peeled and cut into small cubes
  • ½ cup – Cabbage chopped roughly
  • 5 to 6 florets of – Cauliflower cut into big chunks and washed thoroughly
  • 1 nos – Potato peeled and cut into medium cubes
  • 7 to 8 nos – Sheem (Broad beans, or flat beans) strings removed and cut into halves
  • ½ cup – Palak (Spinach leaves) washed thoroughly and roughly chopped
  • 1 nos – Tomato big chopped roughly
  • 2 to 3 nos – Green chillies slit
  • 1&1/2 tsp – Ginger paste
  • 1 tsp – Green chilli paste
  • 1 tsp – Jeera (Cumin powder)
  • 1 tsp – Dhaniya (Coriander powder)
  • 1 tsp – Red chilli powder
  • ½ tsp – Haldi (Turmeric powder)
  • ½ tsp – Sugar
  • Salt to taste
  • 4 to 5 tbsp – Mustard oil for cooking
  • ½ tsp – Panchphodon (which consists of whole spices like, Rai(mustard), Kalonji(nigella seeds), Methi(fenugreek seeds), Saunf(fennel seeds), Jeera(cumin seeds), basically it’s a mix of these 5 whole spice in equal quantities and is used in almost all our savoury cooking as a tempering)
  • 2 nos –Red dry chillies whole
  • 1 tsp mustard oil to drizzle on top at last
Instructions
Method to cook the Khichuri:
  1. Wash the Gobindobhog rice in running water till the water runs clear then soak it in enough water for half an hour.
  2. Dry roast the moong dal on low flame continuously stirring till they are light reddish in color and love nutty aroma emits form the roasted dal, switch off the flame and wash the dal in water and soak for ½ an hour in enough water.
  3. Wash and cut the veggies as mentioned in the ingredients list and soak the potatoes in water till use. Chop the tomatoes and keep aside.
  4. Make a paste of all the dry powdered spices like, turmeric, cumin powder, red chilli powder, garam masala powder, sugar, salt and ginger paste add a little bit of water and make a semi thin paste of all the masalas keep aside for 10 minutes.
  5. Take a heavy bottom deep vessel like a dekchi or a handi to cook the kichudi, heat 2tbsp of mustard oil in the handi and bring it to a smoking point then lower the flame.
  6. Fry the cauliflower florets and potatoes till lightly golden in color and take them out on a plate, in the same vessel add some more oil and bring again to a smoking point and lower the flame.
  7. In the above-heated oil add all the whole spices for the first tempering and let them crackle, add the above-soaked masala paste and fry on medium flame till the raw smell of the spices have gone but do not over fry them.
  8. Add the chopped tomatoes and fry till the tomatoes are mushy and the masala leaves oil.
  9. Drain the soaking rice and dal and add to the above frying masala and fry for a few minutes.
  10. Add the above-fried cauliflower florets, potato quarters and the thawed green peas and mix well everything adds a few green chillies.
  11. Add some hot boiling water over this and give a good mix the water level should be enough so that everything is submerged below the water level check for salt and adjust accordingly.(do not add more water at this stage or else the khichudi will not taste good and will become very watery in consistency)
  12. Cover the lid and cook on low to medium flame, checking in between stirring and mixing and keep on adding hot boiling water as and when required.
  13. Cook until the dal and rice has cooked completely along with the veggies, remember it should not be too mushy after cooking fully you should still be able to see some whole grains of perfectly cooked rice and dal, the texture of this type of khichuri is just perfect i.e. what we bong call as makha – makha consistency not too loose and not too tight just perfect.
  14. Switch off the flame when the consistency of the khichuri is achieved and the seasonings taste perfect; at last, add a big pinch of garam masala.
  15. Side by side heat a small tempering pan for final tempering and add cumin seeds and let them crackle then add the green chillies slit and fry for a second and add this tempting to the above-cooked khichudi and give a good mix.
  16. Serve hot khichudi drizzled with some more ghee on top along with some labra torkari (Mix veg mish mash Bengali vegetable recipe given below) on side, accompanied with some Beguni (Eggplant fritters made with chickpea flour and spices), Tomato chatni Bengali style, some salt a green chilli and a lemon wedge to roundup the plate well in true bong style.
  17. Your fragrant Bhogher khichudi is ready to be devoured.
Method to make the Bengali Labra Torkari:
  1. Wash and cut all the veggies as mentioned in the ingredients list.
  2. Heat mustard oil in a kadhai or pan and bring it to smoking point, then lower the flame, add panchphodon and dry red chillies let them crackle.
  3. First add the hard veggies which take a longer time to cook like potatoes, radish, cauliflower, pumpkin and sauté for 2 to 3 minutes.
  4. Then add the sheem beans, brinjals, bandha kopi(cabbage)and sauté.
  5. Add the ginger paste, green chillies slit, turmeric powder, red chilli powder, coriander powder, cumin powder, salt and sugar and sauté the veggies for some time, cover and cook.
  6. Now add the roughly chopped palak(spinach leaves) and sauté till the spinach leaves are wilted add little water and cover and cook again.
  7. Keep on checking at intervals and cook till the veggies are cooked but not mushy, at this point add the chopped tomatoes and cover and cook till the tomatoes are mushy.
  8. Open and stir well and lightly mash all the veggies together so that they become a mish-mash but even though some chunks of veggies should be seen, cook till it becomes a semi-dry subzi not too watery and not too thick.
  9. At last taste and adjust the seasonings and drizzle some raw mustard oil on top and give a good mix to get that extra zing, I like the sharpness raw mustard oil gives when added at last if you don’t like you can avoid it.
  10. Serve Labra torkari with hot Khichuri these are a match made in heaven.
Notes
1. Gobindobhog rice can be substituted with sonamasuri rice or any basmati rice. Same with sonamoong dal it can be replaced by any normal split moong dal, here we use these varieties as it has a very good fragrance and the whole dish comes out so flavorful if we use true bong special rice and lentils.
2. Always add hot boiling water for cooking the khichudi as there is a difference in taste if we use normal tap water, do not add too much water at the beginning of cooking the kichudi, keep on adding hot boiling water as and when the rice and dal soak up all the liquid and you feel it needs more this way both the taste and texture of the khichudi will come out excellent at the end.
3. Do not over roast the dal keep a close watch on the dal while roasting it should not become dark brown or black in any stage otherwise the cooking time of the dal will be longer and the taste also differs.
4. If you are in a hurry then you can cook this dish in your ever favorite pressure cooker in that case give only 2 whistles and then open when the pressure releases and add more hot boiling water to correct the texture, rest of the method is same, so if you are in a hurry then also you can enjoy bhoger khichudi taking a shortcut method. But I always feel the slow cooking method always tastes better.

Notes for Bengali Labra Torkari:
1. Other veggies like Sweet potato, French beans, Parval(pointed gourd), Pui shag(Ceylon spinach), Sajner data(drumsticks), Jhinge(ridged gourd) etc can be added.
2. Mustard oil is must in this recipe.

16 Comments

  1. Ranjana misra

    Hi Somaji, living near CR park in Delhi, we enjoyed the festivity for years. My family is very fond of Bong food specially Bhoger khichuri 👌🏼. Thanks a lot for the original recipes, I am cooking it on Asthami. Living in Bihar has a previlege of various vegetables 😀

     
    • mukherjee soma

      Thanks Ranjana and welcome dear do give me a feedback as how you and your family enjoyed bhoger khichuri and labra torkari on Ashtami this Puja with this recipe. Subho Bijoya to you and your family 😊😊

       
  2. Kichuri sounds something similar like pongal from Tamilnadu but with vegetables in it! I love pongal and am sure will love this too! Bookmarked for making soon 🙂

     
  3. Delicious festive treat! Beautiful post Soma.

     
  4. Awesome elaborate recipe.. beautifully illustrated..wish to see Bengali s celebrate Durga Pooja..have heard a lot about it…

     
  5. I can see your hard work in here:) great job 👍 Enjoyed your story and all the recipes here.

     
  6. OMG..what a delicious and festive spread, I love khichdi anytime 🙂

     
  7. Everything in that plate looks so yum. It feast in itself. Yum

     
  8. this platter is to die for..much comforting and soul satisfying

     

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