The difference being, in Khichuri, we roast the lentil + rice’ before cooking them and that adds a magical smokey aroma to this dish. (You can try any other version, but if you don’t roast these two, you donot get the real taste). The recipe comes from the Eastern part of India and is also served as prasad in Durga Puja/Saraswati Puja/Kali Puja (Festivals) in Bengal. Hence the name Bengali Khichuri. It’s also a MUST during Festive Months, especially Durga Puja (worship of Goddess Durga for 9 days). Its an integral part of the festival and is given to people as ‘offering (prasad)’ and hence the name ‘Bhoger Khichuri’. Hence, it’s a recipe very close to my heart and I’m extremely proud everytime I make it as whoever has tasted it, loves the combination. It’s simple, rustic and yet extremely delicious. I love to add a spoonful of melted ghee on top whenever I serve it and that just takes it to another level.
Bengali Khichuri Ingredients:
Traditional ‘Khichuri’ is made using ‘Gobindbhog Rice’ which is extremely popular among Bengali’s. It’s dull small grain rice however, you can use any small grain rice to make this version.
1 Large Bay Leaf (Tej Patta) 2 Dry Red Chili 2 Black Cardamom (Badi Elaichi) 2 Cloves (Laung) 1 Stick of Cinnamon (Dalchini)
Powdered Spices:
1 Tsp Garam Masala ½ Tsp Turmeric 1 Tsp Red Chili Powder 2 Tsp Salt (As per your taste)
Roast the Veggies:
Make the Bengali Khichuri (Bhoger Khichuri):
Labra (Crispy Brinjal/Eggplant Fritters) Chorchori (traditional Bengali Mixed Vegetables) Raita (Indian Yogurt Dip) Stir Fry Potato Papad Achar Sweet Indian Mango Chutney or Sweet Spicy Tomato Chutney
Jeera Aloo Recipe (How to make Jeera Aloo) Indian Cumin Potatoes
Spicy Indian Potatoes with Cilantro – Dhaniya Wale Aloo
Bengali Kacha Golla
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Small Grain Rice - this khichuri is made using traditional Bengali gobindbhog rice, however you can use broken basmati or any other small grain rice too. (Please DONOT use Jasmine rice). You can also ADD 1/4 Cup Red Lentil (Masoor Dhuli) if you like that.