Bhog er khichuri

I could not believe my eyes when I discovered that till date, I have not written this recipe. Although this is a heirloom recipe which was started by my maternal grandmother, my ‘didubhai’. The legacy continued with my mom and bow it is my turn to take it forward.

In bengal, when you offer food to God, that becomes ‘Bhog’. And khichuri is a medley of aromatic rice and mung dal cooked to perfection with addition of cauliflower and peas. There would be no trace of onion / garlic  in this recipe. However, ginger is being used along with whole garam masala. Another important ingredient is ghee which is added at the end to bring out the authentic flavor of bhog er khichuri.

yesterday was saraswati pujo, where we worship devi saraswati for wishdom and as a school children, it was one of our most favourite event. This time though I didn’t take part in puja, there is  nobody stopping you from eating the food you enjoyed the most during saraswati puja, right?? So our lunch menu was bhog er khichuri accompanied by begun bhaja or brinjal fry and aam er chutney. Saraswati pujo lunch is sorted well.


  • Gobindabhog rice – 1 and 1/4 cup
  • mung dal – 3/4 cup
  • cauliflower – 1
  • green peas – 1 cup, shelled
  • baby potatoes – 6
  • tomato – 1
  • bayleaf – 4
  • whole garam masala
  • Whole cumin – 1/2 tsp
  • methi seeds – 1/2 tsp
  • whole dried red chilli – 2 – 3
  • ginger paste – 1 heaped tbsp
  • green chilli – 4-6
  • salt, turmeric, cumin powder, coriander powder, sugar
  • mustard oil, white oil – 2 tbsp each
  • ghee – 2 tbsp
  • garam masala powder – 1/2 tsp


Dry roast the dal and keep aside. Mix the rice and dal and wash thoroughly. Soak the rice and dal mixture in clean water. Keep aside.

Cut the cauliflower into florets and fry them in white oil with a pinch of salt and turmeric till golden brown. Keep aside.

in the same pan, add the mustard oil along with remaining white oil. When oil is hot, add bayleaf, whole cumin, fenugreek seeds and whole garam masala along with whole dry red chilli.

You will get an exotic aroma of all these spices. Fry the whole masalas for 30 seconds and then add grated ginger. Let it fry for a minute. Then add chopped tomato.

in a cup add all the ground masalas like salt, turmeric, cumin and coriander powder. Desolve the masalas in little water and add them in the pan. Fry thr masalas till oil comes out of the oil.

Next add the soaked rice and dal and stir it nicely so that rice and dal is coated with masalas. I usually add the baby potatoes at this stage only.

once the rice and dal is properly fried, add 2 cups of water and let it boil over low flame.

keep an eye onto the pan since the rice dal absorbs water really first and if it is not propwrly handled you will get burnt smell from the dish.

Add water continuously to avoid the dish from sticking to the pan. When rice and da is half cooked add the cauliflower chunks and stir nicely. Adjust the water.

after 10 minutes, add green peas and continue cooking. You may add chopped xhillies at this moment.

once everything is cooked and softened, add the ghee and sprinkle some garam masala powder on top.  Switch off the heat and keep covered for 15 minutes standing time.

Serve hot with brinjal fry and mango chutney.













Write a Comment

Your email address will not be published. Required fields are marked *