Bhoger khichuri recipe for durga puja, saraswati puja or lakshmi puja with step by step pictures. Niramish bhoger khichuri or bhog ki khichdi is where moong dal and gobindo bhog rice are cooked together with few indian spices and vegetables, then offer it to the God. Bhog is that particular food which is first offering to God and later distributed to all as Prasad or Prasadam and khichuri is one of them. This bengali bhoger khichuri or khichdi is actually a moong dal er khichuri and this recipe is prepared with no onion, garlic, and massor dal that’s why it’s called niramish khichuri bhog too.
The taste and aroma of bhoger khichuri are just incredible in one word, and I’m really a true lover of this niramish khichuri bhog recipe. My immense love towards this niramish bhog er khichuri every year attract me to the puja pandals on Maha Ashtami where Ma er bhoger Prasad is served. And I don’t mind to stand in a long queue to get that khichuri Prasad in Durga Puja pandals. I believe you must be lucky enough to get ma er bhog prasad. And special brahmin cook or rannar thakur is appointed for making this niramish khichuri bhog or bhoger khichuri in pandals 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(without rice) like luchi-suji-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, and non-brahmin people don’t have the right to do so. I strongly believe in God and personally believe, if anyone who prepares this Anna bhog(rice or khichdi) with love and care, then serve it to the god with a strong believe on him, God surely accepts his offering without seeing his/her brahmin identity.
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). This niramish khichuri is very popular 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 craving for bhoger khichuri as Maa Durga is worshipped in our house every year and during the days of Durga Puja, bhog has to serve Ma Durga first then distributed to all family members, relatives, and neighbours. So I have been seeing every year how the khichuri prasad is being prepared at my home. First time I feel my utmost craving for bhoger khichuri 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, I was never been so happy to have this khichuri bhog before.
I’ve experienced niramish khichuri doesn’t taste scrumptious if it’s not offering to God first. But using the same khichuri recipe at home simply for lunch or dinner, won’t be able to get that divine taste and aroma. In my house, mom would prepare bhog er khichuri in Durga Puja and Saraswati puja every year and after my marriage, I do the same khichurion Saraswati and Lakshmi puja in my home.
I can remember in our childhood when Ma 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 school either served khichuri with labra, beguni, chutney, papad and sweet or served lunch-aloo dum, cholar dal, begun bhaja, chutney, papad and sweet on that day and in the home almost same menu would wait for us with khichuri prasad.
So I decided to share this bhoger khichuri recipe with labra for this upcoming Saraswati puja this year. For making this easy niramish bengali khichuri, we use best quality gobindo blog rice with Sona moong dal. Even you may use scented basmati rice if govindo bhog rice isn’t available around. In this recipe, I used dry roasted Sona moong dal with equal quantity gobindo blog rice and use of garam masala is must for tampering in hot mustard oil in the beginning and lastly add as a powdered form of it. Potato, cauliflower and green peas are also common ingredients in this easy bengali khichuri recipe, can use cashew nuts with it too. And hot water is the most important ingredient for making this niramish khichuri bhog.
Just a few days left for this year Saraswati puja, so must try this bhog er khichuri recipe at home and let me know how it worked in your kitchen by leaving a comment in the comment section below. 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 may use the same for Lakshmi puja and Durga Puja too as this an easy and common bengali niramish khichuri bhog recipe. Here I serve this niramish khichuri bhog with labra or niramish bhoger aloo dum or any niramish torkari or curry. My next post is lakshmi puja special bengali labra recipe and hope I can post niramish bhoger aloo dum soon.
Bhoger khichuri recipe | how to make puja special niramish khichuri bhog at home
Prep time: 30 mins
Cook time: 40 mins
Served in: 1 hr 10 mins
Served for: 6 people
Ingredients for bhoger khichuri
- 3/4 cup gobindo bhog rice/ basmati rice
- 3/4 cup Sona moong dal / organic moong 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 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 recipe or puja special niramish khichuri bhog with step by step pictures at home
- First place a pan on slow heat of your oven, then add sona moong er 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) till not adding to the pan again.
- 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 it in water till it turns come to cook.
- 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, 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.
- Then take the cauliflower florets(after washed thoroughly) and smear it too with some turmeric and salt. When the potato gets golden brown in colour, take it out off the pan.
- 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.
- Now heat the same pan with 2 tbsp mustard oil and first add 2 whole red chillies, 2 bay leaves, 1 tsp whole cumin seeds, and 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 add 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 the burning of masalas.
- When the masalas completely soak the water and start leaving oil from its side as shown in the pic.
- Then add soaked moong er 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 masalas. Continuous stirring is mandatory in this stage. After stirring it for 3-4 minutes add 4 cups 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 in slow flame.
- Stir it frequently 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 slow flame. Check it frequently while cooking.
- After 10-15 mins when chaldal will be completely cooked with spices then add 2 1/2 tsp sugar to it and mix it nicely. Then add some salt if required. Cook it for 3-4 mins.
- Then dry roast 1 tsp cumin seeds, 1-inch cinnamon stick, 3-4 cloves, and 3 cardamoms first. And then grind it to make garam masala powder of it. Now mix this garam masala powder with it. 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 it.
- Bhoger khichuri is ready to serve. Serve it with labra, aloo dum, begun bhaja, alu bhaja, chutney, payesh to the god, deity of your house.
- Soaking of dal in hot water and soaking gobindo bhog rice in water at room temperature is not mandatory. Only it will help you to cook it in less time. Even you can cook this khichdi recipe without soaking the chaldal.
- Always add hot water while making this moong dal er niramish khichuri, otherwise it’s taste might be bland.
- Add salt and sugar as per your requirement. Bhog er khichuri generally tastes 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 moong dal er khichuri. As our elders say while boiling rice till it’s not perfectly cooked don’t add the sugar. Sugar can spoil its cooking process and rice-dal won’t be cooked perfectly.