Bengali Bhog Khichuri Recipe – Traditional Bengali Khichdi Using Electric Pressure Cooker
Description:
“Bengali Bhog Khichuri” is a beloved Bengali dish that pairs aromatic rice with yellow moong dal to create a comforting and flavorful meal. Traditionally, this dish is made during religious poojas and special occasions, often offered as prasadam to Maa Durga. The key ingredient that makes this khichdi stand out is the unique “Gobindo Bhog” rice, known for its fragrant aroma and delicate texture. This recipe is an easy-to-follow guide on how to make this traditional Bengali khichdi using an electric pressure cooker.
Cuisine: Bengali
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Gobindo Bhog Rice | 1 cup (washed) |
| Yellow Moong Dal (Split) | 1/2 cup |
| Mustard Oil | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cloves (Laung) | 4 |
| Bay Leaves (Tej Patta) | 2, torn |
| Dry Red Chillies | 2 |
| Ginger | 1 inch, finely chopped |
| Potatoes (Aloo) | 2, peeled and diced (large) |
| Cauliflower (Gobi) | 1 cup, cut into florets |
| Fresh Coconut | 2 tablespoons, grated |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Instructions:
-
Roast the Dal:
Begin by heating a shallow frying pan or kadai over medium flame. Add the yellow moong dal and dry roast it for 3 to 4 minutes or until it releases a pleasant aroma and turns light golden brown. Once done, remove the dal from heat, wash it thoroughly, and soak it in water for about 15 minutes. Set it aside. -
Preheat the Pressure Cooker:
Turn on the sauté mode on your electric pressure cooker and allow the pan to preheat for 3 to 4 minutes. Once hot, add the mustard oil to the pan. -
Add the Spices:
To the heated oil, add cumin seeds, cinnamon stick, cardamom pods, cloves, bay leaves, and dry red chillies. Sauté the spices for a few seconds until their aromas begin to release. -
Add Aromatics and Vegetables:
Next, add the finely chopped ginger, turmeric powder, cumin powder, and garam masala powder to the pressure cooker. Stir well to combine the spices with the oil. Then, add the washed Gobindo Bhog rice, soaked yellow moong dal, diced potatoes, cauliflower florets, and salt. Give everything a good mix to ensure the spices coat the ingredients evenly. -
Add Water:
Pour in 3 cups of water into the cooker and stir once again. -
Cook in the Pressure Cooker:
Cover the electric pressure cooker and switch it to the “Khichdi” mode. Let the pressure cooker cook the khichdi until it switches to the “Keep Warm” mode. The cooker will typically take about 30 minutes to cook the khichdi. -
Release Pressure and Serve:
Once the cooking cycle is complete and the red nozzle of the pressure cooker comes down, carefully open the lid. Your Bengali Bhog Khichuri is now ready! -
Serving Suggestion:
Serve the Bengali Bhog Khichuri hot for lunch or dinner, ideally with a side of crispy papad, Quick Indian Style Ginger Pickle, and Mooli Raita for a wholesome, satisfying meal. This dish is perfect for a family dinner or for offering during special occasions and poojas.
Tips:
- If you do not have Gobindo Bhog rice, you can substitute it with any fragrant short-grain rice, though the texture and aroma may differ slightly.
- For an extra burst of flavor, you can add a handful of cashews or raisins while cooking.
- This recipe can also be made on a stovetop by adjusting the cooking time and water amount.
This comforting Bengali Bhog Khichuri is a delicious and fulfilling meal that captures the essence of Bengali cuisine and is sure to become a family favorite. Enjoy the warm, flavorful dish with your loved ones!
