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Bengali Bhuni / Bhoger Khichuri – Durga Puja Special – One Pot Recipes

Bengali Bhuni / Bhoger Khichuri – Durga Puja Special – One Pot Recipes is a special bhog recipe offered to Goddess Durga in Durga Puja festival. Here, moong dal, goblindo bhog rice are cooked together with a few Indian spices and vegetables. Bhog is a special food first offered to God and later distributed to others such as Prasad, and Khichuri is one of them.

You can serve them with Beguni (Brinjal deep-fried with besan), Aloo bhaja (Potato fry), Tomato chutney, and Payesh (Rice kheer). Today’s recipe may prove to be one of the most delicious and tasty Bengali recipes in the world. Enjoy it with roast potatoes and papad and let me know your feedback on the recipe.

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Bengali Bhuni Khichuri
Bhoger khichuri recipe for durga puja, saraswati puja, or lakshmi puja with bit by bit pictures. Niramish bhoger khichuri or bhog ki khichdi is a combination of bhaja moong dal and gobindobhog rice which are cooked along with Indian spices and vegetables with a generous dollop of ghee.

History Of Bengali Bhuni / Bhoger Khichuri – Durga Puja Special – One-Pot Recipes

It is said that you can never make Bhoger Khichuri or Moong Dal Khichuri at home as it has a unique taste. Many say it is Brahmin cuisine and agree that the cause of the freshly cut rice and lentils may be the slow hour of cooking in a clay pot.

This a niramish bhoger khichuri, because devotion to faith is mixed with hunger, which will cook together. Combine the singing with the chaos in the background as you eat and you have cooked the perfect bhoger niramish khichuri.

You will never reach for emotions mixed with flavors like this at home, but you can at least prepare Bhoger Khichuri at home.
In Kolkata, we have never made it a habit to worship Maa Durga in our house every year, but we serve her by distributing it to family members, relatives, and neighbors.

The name Khichdi is derived from Ayurvedic Khicca, which means a dish of rice and legumes served in a bowl. It is a hearty, warming dish made from potted porridge, which is produced in almost every Indian household and is one of the most comforting dishes to take home after eating on extremely busy and hectic days. I love it and love my family just like you do, but there’s nothing better than a quick and easy recipe for bhoger khichuri.

Bengali Bhuni Khichuri

About Bengali Bhuni / Bhoger Khichuri – Durga Puja Special

Bengali Bhuni / Bhoger Khichuri – Durga Puja Special – One-Pot Recipes is a traditional Bengali recipe, mainly prepared for festivals especially Durga Puja, and offered as prasad. It is a spicy and tasty khichuri made from yellow split moong dal and gobindo bhog rice and is one of the most popular dishes in Bengal and also in many parts of India.

The rice used is a fragrant, short-grained variety that is also used in the preparation of pulao and kheer or payesh, making it the most popular dish in the world. It is found in Bengal and is made from a mixture of rice, dal, sugar, salt, cinnamon, and grated ginger.

This dish is known as sacred and is considered non-vegetarian in Hindu Shastra, so it must be pure and perfect.

It takes less than 30 minutes and the result is so delicious that you would definitely lick your hands. It’s an extremely hectic and busy day but I love it and my family loves it just as much as I do. This is one of my favorite dishes which you can easily prepare in the kitchen while you are at home or even at a family dinner with friends and family.

I add a variety of vegetables to increase the nutritional value of this dish, but if you’re preparing this dish for children, you can skip the added spices. If you do not add red chili powder, add whole sliced green chilies instead of the chilies you can add with a little salt and pepper.

Health Benefits Of Khichuri

We all know that rice and dal are incomplete without protein, but Bhoger khichuri is a great source of essential amino acids and essential vitamins and minerals. In combination, they provide all essential proteins and amino acids and form a vegan protein source. 

Khichdi conjures up magic in both summer and winter, and if you need a light meal in summer, prepare it in summer and serve it with chilled raita or salad. The meal gets ready in less than 30 minutes, with just a few minutes of preparation time and a little time to cook.
Traditionally, bhoger khichuri is made with goblinsdobhog rice instead of basmati rice, basmati rice which is a strict no from my side. The rice is fried in ghee until the raw smell disappears.

Bengali Bhuni Khichuri

Check Bengali Bhuni Khichuri Video Recipe 

Ingredients 

Rice and Dal – The two main ingredients here are Gobindobhog rice and bhaja (roasted) moong dal. you can use basmati rice in absence of gobindobhog rice but it’s not at all traditional for this recipe.

Vegetables – I have added a variety of vegetables to increase the nutritional value of the dish like potato, carrots, beans, cauliflower, green chilly, frozen green peas, coriander leaves, etc.

Green chilies – If you’re preparing it for children, you can skip the added spices. If you do not add red chili powder, add whole sliced green chilies instead of the chilies and add them in a small amount.

Whole Spices – I use cloves, cinnamon, dry red chilly, bay leaves, peppercorns (optional), and cumin seeds as whole spices. 

Ghee – This khichdi is made only with Bengali ghee and rich in flavor, and when you put it in the hot ghee, it gives a nice taste and aroma that enhances the taste.

Spices- I use turmeric powder, kashmiri red chili powder, Bengali garam masala, salt, and sugar. You can add red chili powder instead of kashmiri red chilly if you want to spice up your khichuri. I used to get a nice color to the khichuri.

How to make Bengali Bhuni Khichuri Recipe step by step with photo:

  1. Set the pressure cooker on sauté mode and heat for a min or so. Now add the moong dal and dry roast stirring frequently to uniformly roast the dal. Dry roast until the lentils turn golden brown and aromatic. Take it off the heat and let it cool. When cooled downwash the roasted moong dal and soak for 15 minutes. After 15 minutes drain the rice and the moong dal and set it aside. 

Bengali Bhuni Khichuri

Bengali Bhuni Khichuri

2. Set the Instant pot on sauté mode and add ghee.

Bengali Bhoger Khichudi

3. Heat ghee or vegan butter for a minute and add bay leaves, dry red chilies, cinnamon, cardamoms, cloves, and cumin seeds and sauté for 10 to 20 seconds.

Bengali Bhuni Khichuri

Bengali Bhuni Khichuri

4. Then add the chopped vegetables and sauté for 5 minutes.

Bengali Bhuni Khichuri

5. Next add the grated ginger and sauté.

Bengali Bhuni Khichudi

6. Now add the drained rice to the veggies and sauté for 2 minutes.

Bengali Bhuni Khichudi

7. After a couple of minutes toss in the moong dal along with turmeric powder, Kashmiri Red chili powder, Bengali garam masala powder, sugar, and salt to taste.

Bengali Bhuni Khichudi

Bengali Bhuni Khichudi

8. Stir fry everything together for 1-2 minutes.

Bengali Bhuni Khichudi

9. Then add hot water. Remember this is of pulao consistency so add enough hot water to cook the lentil and rice. Check the seasoning. Add salt and sugar if required. Now close the lid of the Instant Pot. Set on the low-pressure mode setting manually for 6-7 minutes.

Bengali Bhuni Khichudi

Bengali Bhuni Khichudi

10. When the cooking time is complete, let it naturally release the pressure for 10-15 minutes. Once the pressure settles down, open the lid.

Bengali Bhuni Khichudi

11. Serve it hot with beguni, labra, chatni, and some papad.

Bengali Bhuni Khichudi

Important Suggestion To Keep In Mind

  • The addition of whole spices in khichdi gives it a nice taste, so don’t miss them.
  • if you are vegan instead of ghee add vegan butter.
  • To achieve a healthier filling, add more vegetables, but not too many, just enough to make it a healthy filling.
  • Only add cauliflower after frying separately at the end otherwise if you fry them in a pressure cooker they will become soggy.
  • If you prepare Khichdi only as a meal, it is best to add vegetables to stay full for longer.
  • If you want your khichdi to be slightly moist, add more water.
  • You can add coriander leaves to add a very nice flavor.

Serving Suggestion

Add dollops of ghee or vegan butter and serve with papad or warm-up just before serving.

Best serve with Bengali tomato chutney and kheer or payesh. Best combination divine!

Storage Suggestion 

It is always best to make this khichuri fresh because storing them always makes them dry.

But if you have excess khichuri then store it in an airtight container then refrigerate. It will be good for 4-5 days.

When reheating add a little water and mix it properly to make it a little moist and then serve it.

Frequently Asked Questions

How to make it Vegan?

To make a vegan version, you can use vegetable oil or vegan butter instead of ghee. All the other ingredients used are vegan and gluten-free.

Which rice and dal can be used?

Only gobindo bhog rice used to be used in this recipe but in impossible cases if you cannot find then only use basmati rice.

For this recipe, only moong dal is used but you can use channa, dal, urad dal, toor dal, or even masoor dal.

Which vegetables can be used?

If you are making this recipe for prasad then do not use onion and garlic. Rest you can add potato, green peas, beans, carrots, cauliflower, and any other vegetables you will like to use.

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Beguni Recipe

Bengali Bhuni / Bhoger Khichuri – Durga Puja Special – One Pot Recipes


  • Author: Sanchita Dey
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes

Description

Bengali Bhuni / Bhoger Khichuri – Durga Puja Special – One Pot Recipes is a special bhog recipe offered to Goddess Durga in Durga Puja festival.


Ingredients

Scale
  • 1 cup Gobindobhog chal/Basmati rice/any fragrant rice Wash and soak the rice for 15 minutes
  • 1 cup Moong Dal
  • 2 medium Potatoes washed, peeled, and cut into quarters
  • 1/2 cup Green peas
  • 2 small Carrots washed and cut into cubes
  • 3 to 4 green chilly silted 100 gms Green beans washed and cut
  • 1 tbsp Ginger grated
  • 2 bay leaves
  • 2 dried red chilies
  • 2 Cinnamon sticks
  • 34 cardamoms
  • 34 cloves
  • 1 tsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • 1 tsp Chili powder (I used kashmiri red chili powder)
  • 1 tsp Bengali Garam masala powder
  • 12 tsp Sugar/ sweetener/jaggery
  • Salt to taste
  • 34 tbsp Ghee/mustard oil I used ghee or vegan butter or vegetable oil

Instructions

  1. Set the pressure cooker on sauté mode and heat for a min or so. Now add the moong dal and dry roast stirring frequently to uniformly roast the dal. Dry roast until the lentils turn golden brown and aromatic. Take it off the heat and let it cool. When cooled downwash the roasted moong dal and soak for 15 minutes. After 15 minutes drain the rice and the moong dal and set them aside.
  2. Set the Instant pot on sauté mode and add ghee.
  3. Heat ghee for a minute and add bay leaves, dry red chilies, cinnamon, cardamoms, cloves, and cumin seeds and sauté for 10 to 20 seconds.
  4. Then add the chopped vegetables and sauté for 5 minutes.
  5. Next, add the grated ginger and sauté.
  6. Now add the drained rice to the veggies and sauté for 2 minutes.
  7. After a couple of minutes toss in the moong dal along with turmeric powder, Kashmiri Red chili powder, Bengali garam masala powder, sugar, and salt to taste.
  8. Stir fry everything together for 1-2 minutes.
  9. Then add hot water. Remember this is of pulao consistency so add enough hot water to cook the lentil and rice. Check the seasoning. Add salt and sugar if required. Now close the lid of the Instant Pot. Set on the low-pressure mode setting manually for 6-7 minutes.
  10. When the cooking time is complete, let it naturally release the pressure for 10-15 minutes. Once the pressure settles down, open the lid.
  11. Serve it hot with beguni, labra, chatni, and some papad.

 

 

Notes

  • The addition of whole spices in khichdi gives it a nice taste, so don’t miss them.

  • To achieve a healthier filling, add more vegetables, but not too many, just enough to make it a healthy filling.
  • Only add cauliflower after frying separately at the end otherwise if you fry them in a pressure cooker they will become soggy.
  • If you prepare Khichdi only as a meal, it is best to add vegetables to stay full for longer.
  • If you want your khichdi to be slightly moist, add more water.
  • You can add coriander leaves to add a very nice flavor.
  • Category: Main Course
  • Cuisine: Bengali, Indian

Nutrition

  • Serving Size: 4
  • Calories: 320 Kcal

Keywords: bhuna khichuri, bhuni khichuri recipe, khichuri recipe, moong dal bhuna khichuri, vegetable bhuni khichuri recipe, one pot recipes

Note: A rough estimate of nutrition is provided.

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3 Comments

  • Rajiv Malhotra
    December 6, 2020 1:46 pm

    I love bhoger khichdi. Am looking forward to trying this recipe.

    • Sanchita dey
      December 27, 2020 1:08 pm

      Thank you so much. I am glad you loved it.

  • Yolanda
    January 4, 2021 11:08 pm

    Muy buena, y deliciosa.

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