How to Prepare Bhoger Khichdi in Assamese Style
A shining testament of Assamese cuisine and the balance of immaculate balance of sugar, salt, spices and hotness that is characteristic of our cooking style is reflected stunningly in our khichuri or khichdi.
Khichdi or khichri is an Indian one-pot lentil and rice dish that’s vegetarian, easy to digest and a wholesome meal.
If prepared right, it can be incredibly tasty and may become your favourite comfort food. This version can be made in a traditional pressure cooker or an Instant Pot.
Today, I am sharing an authentic and a traditional recipe of Bhoger Kichuri or the khichdi that we serve to the Gods.
You can taste is during Durga Puja. The maddening smell of pure desi ghee and the hint of sweetness which emancipates from this dish can make even the Atheists vouch run to the Puja pandal to gorge on this delicacy.
Fragrant rice and golden yellow lentils or shona moong dal cooked together with a myriad selection of spices result into a slightly sticky mashed up bhoger khichuri.
It is served with Labra, a recipe made up of five different types of fried vegetables, vegetarian curries and Bilahir Tok (sweet chutney).
While cooking this amazing Assamese recipe please remember to use only parboiled rice even though gobindbhog or Gobind bhog rice is the original ingredient for this.
Basmati rice is a big NO-NO for this recipe mainly because the result we are looking for is a slight stickiness.
Enjoy this with fried potatoes Labra, Bilahir Tok, and papad and let me know your feedback about the recipe. Good luck in the kitchen!
How to Prepare Bhoger Khichdi For Puja Celebration
Try out this characteristic khichuri or khichdi. you’ll later thank us for this. Mya father would love to have it on rainy days.
Ingredients
- Gobindobhog rice 1 cup
- Yellow Moong Dal 1 cup (roasted golden)
Tempering
- 1 tbsp Mustard oil
- Bayleaf 2 pcs
- 1 tsp Jeera
- 3-4 green cardamons
- 4-5 cloves/laung
- 1 stick dal chini/cinnamon
Other Spices For Khichuri
- 2 tsp Dhaniya or Coriander Powder
- 1 tsp Garam Masala Powder
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1 tsp Sugar
- Salt to taste
Chopped Vegetables
- 1 cup Cauliflower
- ½ cup Peas
- 2-3 halved Potatoes
- 1 cup French Beans
- 1 cup Carrots
- 1 large Tomato chopped
- 1 inch Ginger grated
- 4-5 pcs Green chilies (you can reduce this if you cant tolerate chilli)
Garnishing
Ghee or clarified butter 1 tbsp
Instructions
- Dry roast dhuli moong dal on medium to slow flame till it is golden brown.
- Set it aside and soak it in sufficient water for as a minimum 30 minutes or up to two hours. This enables them to prepare the khichudi faster.
- Wash the Gobindobhog rice just before you start preparing the khichudi. Do not soak it in advance, as it will lose its fragrance.
- Add mustard oil and let it heat up. When it becomes clear and starts to smoke, add the veggies one by one, sauté them, remove them and set aside.
- Once sauteing is done add cumin seeds, bay leaves, cloves, cardamoms, and green chilli in the same oil.
- Add the chopped tomatoes and ginger. Cook till mushy for two mins on medium flame.
- While the tomatoes are cooking, drain all the water from the rice and lentils (don’t throw away the water; save it for later).
- After the tomatoes are done add the rice and roasted and soaked moong dal to the cooker.
- Dry roast them for four to five minutes, until you can smell a nutty aroma. Don’t fear if some rice and lentils stick to the bottom of the pan, but be cautious not to burn them.
- Add all the veggies, turmeric, chilli powder, salt, and saved water to the cooker. You can add more if necessary, depending on the consistency of the khichdi that you like.
- Pressure cook for 1 whistle on full heat and the second whistle on medium heat. Allow the pressure to release naturally.
- As soon as all the pressure has been released, open the pressure cooker and blend well. After blending, the rice and dal should have broken down and looked creamy.
- Check for salt, and serve hot with ghee, fried potatoes, Delicious Begun Bhaja, Bilahir Tok or simply yogurt.
Recipe Notes
- The consistency of a khichdi is a personal choice. we love ours on the mushier side, but in case you prefer it less tender, reduce the water by a cup.
- You could also add more water if you like and cook it similarly if you need your version to be mushier.
- To reheat, simply add a little water and warm it.
