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 which 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 in Assamese Style
Ingredients
- Gobindobhog or any parboiled rice 1 cup
- Yellow Moong Dal 1 cup
- Chopped vegetables of choice 1 cup
- Ginger 1 inch by 1 inch
- Tomato 1 large
- Potatoes 2-3 halved
- Green chilies 4-5 pcs
- Bayleaf 2 pcs
- Whole Cumin seeds or Jeera 1 tsp
- Jeera or Cumin Powder 1 tsp
- Dhaniya or Coriander Powder 2 tsp
- Garam Masala Powder 1 tsp
- Ghee or clarified butter 1 tbsp
- Turmeric Powder 1 tsp
- Red Chili Powder 1 tsp
- Sugar 1 tsp
- Salt to taste
Instructions
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Wash both the rice and the dals (lentilwell, and soak them in sufficient water to cover them for as a minimum 30 minutes or up to two hours. This enables them to prepare dinner faster.
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Heat ghee in the pressure cooker and add cumin seeds, peppercorns, bay leaves, cloves, cardamoms, ginger, and green chilli. Saute for two mins on medium flame.
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Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for four-5 minutes, till you may smell a nutty aroma. Don’t fear if a number of the rice and lentils stick with the bottom of the pan, but be cautious not to burn them.
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Add all the veggies, turmeric, chilli powder, salt and water to the cooker and strain prepare dinner for 6-7 whistles. Allow the pressure to release naturally.
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As soon as all the pressure has released, open the pressure cooker and blend well. After blending, the rice and dal should have broken down and ought to look slightly creamy.
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Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or simply yogurt.
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.
Quick Overview
Recipe Name: How to Prepare Bhoger Khichdi in Assamese Style
Author: Ranjeeta Nath Ghai
Description: Khichdi or khichri is an Indian one pot lentil and rice dish that’s vegetarian, easy to digest and wholesome. Done 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.
Book Author: Ranjeeta Nath Ghai
Preperation time: 10M
Cook Time: 10M
Total Time: 20M
Type: entree
Recipe Yield: 4 servings
Recipe Ingredients: 1. Gobindobhog or any parboiled rice (1 cup), 2. Yellow Moong Dal (1 cup), 3. Chopped vegetables of choice (1 cup), 4. Ginger (1 inch by 1 inch), 5. Tomato (1 large), 6. Potatoes (2-3 halved), 7. Green chilies (4-5 pcs), 8. Bayleaf (2 pcs), 9. Whole Cumin seeds or Jeera (1 tsp), 10. Jeera or Cumin Powder (1 tsp spn), 11. Dhaniya or Coriander Powder (2 tbsp), 12. Garam Masala Powder (1 tsp), 13. Ghee or clarified butter (1 tbsp), 14. Turmeric Powder (1 tspn), 15. Red Chili Powder (1 tbl spn), 16. Sugar (3 tsp), 17. Salt (to taste), 14. Mustard or White oil
Recipe Instructions: Wash both the rice and the dals (lentils) well, and soak them in sufficient water to cover them for as a minimum 30 minutes or up to two hours. This enables them to prepare dinner faster. Heat ghee in the pressure cooker and add cumin seeds, peppercorns, bay leaves, cloves, cardamoms, ginger, and green chilli. Saute for two mins on medium flame. Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for four-5 minutes, till you may smell a nutty aroma. Don’t fear if a number of the rice and lentils stick with the bottom of the pan, but be cautious not to burn them. Add all the veggies, turmeric, chilli powder, salt and water to the cooker and strain prepare dinner for 6-7 whistles. Allow the pressure to release naturally. As soon as all the pressure has released, open the pressure cooker and blend well. After blending, the rice and dal should have broken down and ought to look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or simply yogurt.
