Bengali Khichuri /Bhoger Khichuri

Apart from non veg Bengalis excel in the cooking of regional vegetables. They prepare a variety of the imaginative dishes using the many types of vegetables that grow here year round. They can make dishes out of the oftentimes rejected peels, stalks and leaves of vegetables. They use fuel-efficient methods, such as steaming fish or vegetables in a small covered bowl nestled at the top of the rice pot.

The use of spices for both fish and vegetable dishes is quite extensive and includes many combinations not found in other parts of India. Examples are the onion-flavoured kalonji (nigella or black onion seeds), radhuni , and five-spice or paanch phoron (a mixture of cumin, fennel, fenugreek, kalonji, and black mustard seeds). The trump card of Bengali cooking probably is the addition of this phoron, a combination of whole spices, fried and added at the start or finish of cooking as a flavouring special to each dish. Bengalis share their love of whole black mustard seeds with South Indians, but unique to Bengal is the extensive use of freshly ground mustard paste. A pungent mustard sauce called Kasundi is a dipping sauce popular in Bengal.

This is the last post for the BM#39 mega marathon .Two days before traveling to Ireland I prepared Misthi Doi in my earthern pots . I was a bit curious and happy as my doi set in the very first attempt. I kept it in refrigerator as I want to click it just before serving. To my badluck in the hurried ness  and all I completely forgot abut my Misthi Doi and we came here .We left all our furniture and things in our apartment in Delhi and our In laws were supposed to shift them to their house in one week. So after getting new SIM cards here we called everyone back in India . My mother in law instantly asked on the phone what was that in the earthen pots ? Then I realized about my mistake of not clicking the final picture. I feel so bad and had to cook another dish for West Bengal. May be sometime later I will redo my is misthi Doi again and post it. This is also a wonderful preparation of lenil,rice and spices I got the recipe for Bengali khichuri from Bong Mom.So let’s start the recipe .yum

Ingredients:

1/2 cup rice (short grained)
1/2 cup split green gram (Dhuli Moong dal)
1 potato , cubed
1/2 cup cauliflower florets
1/4 cup peas

Whole spices
2 green cardamom
2-4 clove
1 cinnamom stick
1 Bay Leaf
2 Dry red chilli

1/2 teaspoon cumin seeds
1 tablespoon ginger,grated
1/2 teaspoon cumin powder
1/2 teaspoon Red chilli powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
Salt to taste
1 tablespoon oil
2 tablespoon clarified butter
Water as required

Method:
Wash and soak rice in water for 3 minutes.
Roast the moong dal in a pan and set aside. Heat 2 teaspoon of oi in Alan , add cauliflower , potato and peas with apinchof turmeric powder and fry for few minutes. Set aside.
Heat butter and oil in a wide pan . Add whole spices , cumin seeds and saute.
Now add ginger , red chilly powder and cumin powder init. Mix and add the roasted dal and give a stir for few minutes.
Add 1 cup warm water and salt and cook till water starts boiling. Now add the sautéed vegetables in it. Add 1 c more water and cook it covered for 7-8 minutes.
Finally add washed rice , 1 cup warm water , more salt if required , garam masala and cook covered till rice are done.Frequent stirring is required.Remove from heat and serve.

Serve with a dollop of clarified butter.

Enjoy!!

Serve-4 booking time-30 minutes

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39