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How to Prepare Bhoger Khichdi in Assamese Style

A shining testament of assamese/bengali 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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or simply yogurt.