Bhog khichiri is basically a Bengali cuisine with is ritually made during festivals like ‘Durga puja’, Kali puja and ‘Dol’. It is rich in protein, carbohydrates as well as fibre.
Rice 200 grams (washed and drained)
Moong Dal 200 grams washed and drained)
Parval 200 grams (scraved and halved)
Potato 150 grams (peeled and quatered)
Red chillies 4 pieces
Bay leaves 4 leaves
Cumin Seeds 1 tablespoon
Turmeric powder 1 tablespoon
Ginger Paste 1 tabespoon
Coriander powder ½ tablespoon
Chilli powder ½ tablespoon
Cumin powder 1 and ½ tablespoon
Gram masala powder 1 tablespoon
Water 6 cups
Ghee 3 tablespoon
Salt 1 and ½ tablespoon
Sugar ½ tablespoon
Mix together turmeric, chilli, coriander and cumin powder and gingerpaste along with some water till it become a smooth masala paste.
In an empty pan pour the moong dal and stir it over low flame for 10 mintues till a aroma stars coming out. The process is called dry fry.
In a pressure cooker put 2 tablespoon Ghee and add Cumin seeds, bay leaves then add masala paste and fry for 2 mintues.
Afterwards add the vegetables. Saute for 2 mintues and then add the moong dal, Rice, salt, sugar and about 600 milliliters of water and pressure-cook for 3 mintues.
In another pan take rest of the Ghee and add whole red chillies, Garam masala and cumin seeds. Sitr it for 2 seconds and then pour it over the ‘Khichiri ‘. Bhog Khichiri is ready.