Bengali bhog khichdi recipe: The “Bhoger Khichuri”, which is made at the time of Durga Puja at the time of Bengali Bhog Khichdi, looks as easy as it looks. Its taste, texture and fragrance together make it special. Today we will tell you some important tips and tricks here, which will help in making your khichdi absolutely granular, delicious and fragrant.
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Bengali Bhog Khichdi Recipe
Necessary tips for making bhog khichdi (Bengali bhog khichdi recipe)
It is important to roast moong dal golden: First of all, fry the moong dal (without oil) until it becomes light golden. This brings a lot of fragrance and taste in the lentils. Keep in mind, the lentils should not be burnt, just light scent starts coming.
Correct selection of rice: Gobindobhog rice or any small aromatic rice is usually used for bhog khichdi. If not available, you can also take small grain variants of basmati. Soak the rice for 30 minutes after washing and then remove the water.
Correct amount of water: Do not make khichdi too wet or too much dry. Generally, 5 to 6 cups of water is good for 1 cup rice + 1 cup of lentils. If you want more granular, keep a little less water and put a little by little when needed.
Cut and cook vegetables correctly: Potatoes, cauliflower, beans, peas, carrots etc. are added to it. Cut the vegetables into a slightly large pieces so that they maintain their shape even after cooking. Taste is even better by frying cauliflower lightly.
Spices and tempering: Light masala is added to the bhore khichdi, bay leaves, cinnamon, small cardamom, cloves and a little cumin. Apply all these spices in ghee, then add lentils and rice. It is also good to add turmeric and a little ginger paste.
Amazing of ghee and coconut: Finally add desi ghee from the top and if you want, you can also add a little grated coconut, it makes the khichdi look even more like “bhog”.
Cook on low flame: Khichdi should not be cooked on high heat. Cover and cook on low heat so that lentils and rice cook well and also remain smelling.
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