Make delicious Bhoger khichuri recipe step by step with pictures. Basically, Bhoger khichuri means a no onion-garlic authentic Bengali khichdi(in Hindi) prepared in every Bengali home to offer God/Goddess as bhog or prasad/prasadam. No onion, garlic, and massor dal are used for making this khichuri that is why it is called niramish(in Bengali). As in Bengali cuisine, onion, garlic and masoor dal are not considered veg ingredients so it is strictly avoided in making any niramish recipes including this khichuri prepared for pujor bhog. This niramish khichuri is specially cooked on Durga puja, Saraswati pujo, Lakshmi puja or Kali puja occasion in Kolkata aka West bengal & Bangladesh. This Bhoger niramish khichuri is prepared by cooking moong dal and gobindo bhog rice together with a few indian spices and vegetables(aloo, fulkopi & koraishuti).
About bhoger khichuri
For making this khichuri, we use best quality gobindo bhog rice with sona muger dal(a small grain moong dal especially found in Bengal). Even you may use scented basmati rice, if govindo bhog rice is not available around. Even you can use simple moong dal (or organic mung dal) if sona mug is not available nearby. In this recipe, I used dry roasted sona moong dal with an equal quantity of gobindo bhog rice. Even the use of whole garam masala is a must for tempering in hot mustard oil in the beginning and lastly, add a powdered form of it. Potato, cauliflower and green peas are also common ingredients in this bengali khichuri recipe, though can use cashew nuts with it too. And hot water is one most important ingredients used in making recipes like any other khichuri recipes.
The taste and aroma of this bhoger khichuri is just incredible in one word, and I’m really a true lover of this khichuri. My immense love towards bhog er khichuri every year attracts me to the puja pandals on Maha Ashtami where Ma(Durga Maa) er bhoger Prasad is served. And I don’t mind standing in a long queue outside the Puja pandals to get that khichuri Prasad. I believe you must be lucky enough to get Ma er bhog prasad. And in pandal, a special brahmin cook or ranna’r thakur is appointed for making this pujor bhoger khichuri to serve the people.
We generalize bhog as two types, first, anna bhog which is prepared with rice. And the other one is shukno bhog(dry bhog prasad without rice) like luchi-suji-chire-different sweets and fruits. And according to Hindu Puranas or Vedas, only Bramhin can cook this anna bhog(rice or khichdi) for offering it to the god. Whereas, non-brahmin people don’t have the right to do so. I strongly believe in God, and I personally believe, that if anyone prepares this Anna bhog(rice or khichdi) with love and care, and then serves it to God with a strong belief in him, God surely accepts his offering without seeing his/her brahmin identity. That is why after getting married during every Lakshmi puja and Saraswati puja I always prepare this khichuri at home and serve it to the deity of my house.
If you are a bengali, then must have noticed only bengali Goddess has been offered anna bhog i.e, Khichuri, Rice or Pulao, not to the God(male one). Like, this bhoger khichuri is prepared in Durga Puja, Kali Puja, Lakshmi Puja, Saraswati Puja, and even Jagatdhatri puja. But we don’t offer rice or khichuri in Satyanarayan puja, Shiv puja, and Vishwakarma puja.
In Kolkata, I never felt such a craving for bhoger khichuri as Maa Durga is worshipped in our own house. Every year during the Puja days, bhog has to serve Ma Durga first then distributed to all family members, relatives, and neighbours. So I have seen every year how the khichuri prasad is being prepared at my home. The first time I feel my utmost craving for bhoger khichuri was when I was expecting and not able to go to Kolkata during Durga Puja. After seeing my huge craving for khichuri bhog my husband took me to the puja pandal and bring some prasad er khichuri with labra, brinjal fritter(beguni), chutney, sweet and payesh for me. Believe me, I was never been so happy to have this khichuri bhog before.
I’ve experienced, niramish khichuri doesn’t taste so scrumptious if it’s not offered to God first. Since using the same khichuri recipe the other day, simply for lunch or dinner, won’t be able to get that divine taste and aroma.
I can remember in our childhood when Maa Saraswati was worshipped in our home, we woke up early in the morning and after offering pushpanjali to the goddess, used to go to our school for Devi Dharshan and having some prasad there. And most of the bengali schools either served khichuri with labra / niramish phulkopir torkari or bandhakopir torkari or alur dum beguni as a side dish with tomato’r chutney, papad and sweet. Or served lunch with luchi-aloo dum, cholar dal, begun bhaja, chutney, papad and sweet on that day. Even almost the same menu would wait for us with khichuri prasad at home.
Just a few days left for this year Saraswati puja, I decided to share this bhoger khichuri recipe for this upcoming Saraswati puja. So must try this recipe at home. To get the best result, perfectly follow my step-by-step instructions. Don’t forget to let me know how this khichuri worked in your kitchen by leaving a comment in the comment section below. Your valuable comment means a lot to me. Happy Saraswati puja to all of my Bengali friends, celebrate this festival with your family and friends.
Though I’m going to post this recipe for upcoming Saraswati puja. But you can use the same recipe for making it for Lakshmi puja, Durga Puja, Kali pujo & Jagatdhatri puja. As this is an easy and common recipe of bengali niramish khichuri bhog. Here I serve this niramish khichuri bhog with labra or niramish bhoger aloo dum or any niramish phulkopir tarkari or cauliflower curry. My next post is lakshmi puja special Bengali Labra Recipe and next to next post is Niramish Bhoger Aloo Dum.
Bhoger khichuri recipe | niramish khichuri bhog | puja special bengali moong dal er khichuri
Prep time: 30 mins
Cook time: 40 mins
Served in: 1 hr 10 mins
Served for: 6 people
- 3/4 cup Gobindo Bhog rice/ Basmati rice
- 3/4 cup Sona Moong Dal / Organic Mung Dal
- 1 medium-size Potato
- 7-8 florets of Cauliflower
- 1/2 cup Green Peas
- 1/2 cup chopped Tomato
- 1 1/2 tbsp Ginger paste
- 4 Green chillies
- 1 1/2 tsp Cumin powder
- 1 1/2 tsp Turmeric powder
- 1 tsp Red Chilli powder
- 2 1/2 tsp Sugar
- 2 1/2 tsp Garam masala powder(1 tsp cumin seeds, 1-inch cinnamon stick, 3-4 cloves, 3 cardamoms)
- 6-7 cups of Hot water
- 3-4 tbsp Ghee
- 1 tsp Whole Cumin Seeds
- 2 Bay Leaves
- Whole garam masala for tempering
- 5 tbsp Mustard Oil
- Salt(as per taste)
How to make bhoger khichuri with step by step pictures
Soaking of dal & rice
- For the prepation of this recipe, first place a pan on slow heat of your oven, then add moong dal to it. Dry roast it till it will change its colour to lite golden and a nice aroma comes from the roasted dal. Now add water to it and wash it thoroughly to remove all the dirt from the dal. And soak it in hot water(optional) until not used for cooking.
- Now take the gobindo bhog rice or basmati rice to a bowl and wash it under the running water 5-6 times to clean it perfectly. And then soak the rice in water till it turn comes to cook.
Fry the vegetables(aloo & fulkopi)
- Now place the same pan(used for roasting dal) on the medium heat and add 3 tbsp oil in it. Let the oil gets hot. In the meantime take the potato(aloo), peels it and cut it into four pieces and smear it with some turmeric and salt to fry it in oil. Add the potatoes into the pan and stir it. Let it fry when the potato gets golden brown in colour, take it out off the pan. Keep it aside for later use.
- Then take the cauliflower florets(fulkopi) after washed thoroughly and smear it too with some turmeric and salt.
- Then add the cauliflowers to the pan and stir it. When the florets change its colour and the aroma will come out from the fried cauliflower then remove it from the pan.
Making of this khichuri’r masala
- Heat the same pan with 2 tbsp mustard oil and first add 2 whole red chillies, 2 bay leaves, 1 tsp whole cumin seeds, 2 green cardamoms, 3 cloves and 1-inch cinnamon stick for tempering in the hot oil.
- When the nice aroma will come from the tempering, then add chopped tomato to it and 1/4 tsp salt with it to quickly make it soft. Cover the pan with the lid.
- When the tomatoes get nice soft then add 1 1/2 tbsp ginger paste with 2 green chilli paste to the pan.
- Then add turmeric powder, cumin powder and chilli powder one by one to the pan.
- Add two slit green chillies to it and saute the masala till the raw smells of masalas don’t go off. Then add 2-3 tbsp of water to the masalas to avoid burning of masalas.
Making of this khichuri
- When the masalas completely soak the water and start leaving oil from its side as shown in the pic. It is the correct time to add the soaked chaldal(rice & dal) to the masala.
- Then add soaked moong dal and gobindo bhog rice(after draining the water) to the pan. Stir it well.
- Then add fried potatoes to the pan and keep stirring to mix it properly with the chaldal and masalas. Continuous stirring is mandatory in this stage. After stirring it for 3-4 minutes add 4 cups of hot water to it. Add 1+1/2 tbsp salt to it, stir it and cover it with its lid. Let it cook for 10-15 minutes on a slow flame.
- In this stage, frequently Stir the khichuri to avoid burning from the bottom and after 10-15 mins add fried cauliflower florets to it.
- When you notice chaldal has completely soaked the water then add 2 cups of hot water to it. Cover it with its lid and bring it to boil. Then add the green peas to it. let it cook for 10-15 more mins on a slow flame. Check the khichuri frequently while cooking.
- After 10-15 mins when chaldal will be completely cooked with spices then add 2+1/2 tsp sugar to this khichuri and mix it nicely. Then add some salt if required. Cook it for 3-4 mins on low to medium heat.
- Dry roast 1 tsp cumin seeds, 1-inch cinnamon stick, 3-4 cloves, and 3 cardamoms first. And then grind it to make a garam masala powder of it. Now mix this homemade garam masala powder with this khichuri. And after 2 mins switch off the flame.
- Then add 3-4 tbsp ghee to it and mix it well. Now again cover its lid for few mins to spread the aroma of ghee all over this dish.
- Bhoger khichuri is ready, serve it with labra, begun bhaja, Niramish(no onion garlic) aloo dum, alu bhaja, bhoger aloo dum, Niramish aloo phulkopi’r torkari, chutney, payesh to God, the deity of your house(barir Thakur).
Tips & tricks about this recipe
For making this recipe few more things need to know, such as
- Soaking dal in hot water and soaking gobindo bhog rice in water at room temperature is not mandatory. Only it will help you to cook the khichdi in less time. Even you can cook this khichuri without soaking the chaldal.
- Always add hot water while making any khichuri otherwise its taste might be bland.
- Add salt and sugar as per your requirement. Bhog er khichuri or niramish khichuri generally tastes a little sweet in taste than the normal one. So you can add more sugar to it as per your choice.
- I added green peas later to keep its bright green colour intact or overcooking can spoil its natural colour.
- I’ve lastly added sugar to this khichuri. As my mom says while boiling rice and moong dal, don’t add the sugar till rice and dal gets soft. Because early addition of sugar can spoil its cooking process and rice-dal won’t be cooked perfectly.
- Even how I cook it in pan, the same way you can cook it in a pressure cooker. Just let one whistle blow on high flame to cook rice, dal, potatoes & cauliflower together. When pressure releases, add green peas and the rest of the procedure is the same as mine.