Bhoger khichuri or Niramish Bhoger Khichuri is a Bengali dish prepared with rice, moong lentils, vegetables, and spices that is dedicated to God on special occasions. It is a no onion no garlic dish. Bengalis prepare Niramish bhoger khichuri during Saraswati Puja, Durga Puja, Lakshmi Puja, etc. and many other similar occasions.
Bhoger Khichuri is special to every bong. We offer this khichuri to God and later served as prasadam, which tastes great every time. A plateful of hot (Garam) khichuri with a dollop of ghee, literally creates nostalgia.
It reminds me childhood days of saraswati puja in our colony. The young girls used to drape saree, stand in a queue with sal patar thala (plates of sal leaves) for bhoger khichuri.
Gradually, sal patar thala was replaced with thermocol plates and later bamboo plates. However, the taste of bhoger khichuri remains the same generation after generation.
Why this is called Niramish Khichuri?
This khichuri is completely vegetarian meal. Bengalis consider a vegetarian dish niramish when it does not contain onion and garlic. We offer Niramish khichuri to God as prasadam (Bhog), hence it is known as Bhoger Khichuri.
Ingredients for Niramish Bhoger Khichuri
The list of ingredients for making bhoger khichuri might be long. However, all the ingredients are easily available. Here I will provide the details about the ingredients.
Gobindobhog Rice: This is a special variety of rice which is short grain, white and aromatic. This rice is cultivated in West Bengal, however now available in many e-commerce website.
If you are not getting this rice, then you can use sona masoori rice. However, Gobindobhog rice provides a distinct taste and flavor to the khichuri.
Sona Moong Dal: Traditionally, sona moong dal is used in bhoger khichuri. However, I use moong dal (bigger size lentil than sona moong) in this recipe.
Vegetables: Commonly, cauliflower, potato and green peas are used in this recipe. You can use carrots and beans as well. Use of tomatoes and green chillis make the dish delicious.
Dry Spices: The recipe calls for simple spices which we use in our regular cooking such as turmeric powder, coriander powder, cumin powder, red chilli powder. Another ingredient is Bengali style garam masala powder.
Whole spices: Cinnamon stick, cardamom pod, clove, bay leaf, dry red chilli are used inthis recipe.
Other ingredients: Remaining essential ingredients of this dish are cashew nuts, raisins, ginger paste, ghee, mustard oil, salt, sugar, etc.
How to prepare Bhoger Khichuri at home?
Bhoger khichuri is an easy and delicious recipe. Not only occasions like puja, you can cook it on any day especially during monsoons.
Wash and soak the rice for 20 minutes. Meanwhile, dry roast the moong dal till it is aromatic. Later wash the dal and keep aside.
I prefer to blanch the cauliflower florets to avoid any kind of worm present in it.
Heat 1 tablespoon of ghee fry cashew nuts and raisins and keep aside.
In a wok, heat the oil and cook the potatoes with a pinch of turmeric powder and salt. Keep them aside after frying. Similarly, fry cauliflower florets and keep aside.
Meanwhile, prepare a smooth paste using the dry spices turmeric powder, red chilli powder, cumin powder, coriander powder, and garam masala powder in a bowl. Set it aside for now.
Add the remaining oil and the whole spices to the pan.
Once they crackle, add chopped tomatoes, green chilli and ginger paste. Cook them well.
Now stir in the spice paste and give a good mix.
Next add green peas and fried potatoes into the spice mix. After that, add washed and soaked rice and dal and mix well with spices.
Now time to add required water and cover the wok with a lid. Allow to cook the rice and dal.
Finally, add fried cauliflower florets, cashew nuts, raisins, and mix them. Add required salt and sugar at this time.
When the water in khichuri is drying up, switch off the gas. Add ghee on top and serve hot.
How can I serve Niramish Bhoger Khichuri?
You can just enjoy the hot khichuri with a dash of desi ghee. However, we serve niramish bhoger khichuri with labra (vegetable mishmash), Bengali style cabbage curry, beguni, begun bhaja, Aamsotto khejurer chutney, papad, etc.
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Bhoger Khichuri | Niramish Bhoger Khichuri
- 1 cup Gobindobhog Chal (Fragrant Rice)
- 1 cup Sona Moong Dal (Yellow Lentil)
- 7-8 nos Cauliflower Florets
- 3 nos Potato, medium cut in to halves
- ¼ cup Green Peas
- 8-10 nos Cashew Nuts
- 10-12 nos Raisins
- 1 tablespoon Ginger Paste
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Red Chilli Powder
- 1½ teaspoon Turmeric Powder
- ½ teaspoon Bengali Garam Masala Powder
- 1 no Tomato, medium finely chopped
- 2 no Green Chilli
- 1 no Bay Leaf
- 1 inch Cinnamon Stick
- 1-2 no Cardamom Pods
- 2 no Clove
- 1-2 no Dry Red Chilli
- 1 teaspoon Sugar
- Salt to taste
- 2 tablespoon Ghee
- 5-6 tablespoon Mustard Oil
- Wash and soak the rice for 20 minutes.
- Dry roast the moong dal. allow it to cool and later wash it.
- Blanch the cauliflower florets and keep aside.
- Heat 1 tablespoon of ghee fry cashew nuts and raisins and keep aside.
- Heat oil in a wok and fry the potatoes using little turmeric powder and salt. after frying keep them aside.
- Similarly, fry the cauliflower florets and keep aside.
- Meanwhile, take the dry spices turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder in a bowl and add water to make a smooth paste. Keep it aside.
- Heat remaining oil and add the whole spices.
- After sometime add chopped tomatoes, green chilli, and ginger paste. Cook them well.
- Now add the spice paste into it and give a good mix.
- Next add green peas and fried potatoes into it. Add washed and soaked rice and dal and mix well with spices.
- Add required water and cover the wok with a lid. Cook until the rice and dal are done.
- Finally, add fried cauliflower florets, cashew nuts, raisins, and mix them.
- Add required salt and sugar at this time.
- When the water is almost dried up, add ghee on top and serve hot.
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