Bengali Bhoger Khichuri Recipe To Try

1/2 Cup Moong Dal or Husked Green Gram (~120 gms

1/2 Cup Govindobhog Rice or Any Other Short Grained Rice (~120 gms)

2 Medium Potatoes, Cut into 1” cubes (1 Cup, ~120 gms)1 Cup Cauliflower Florets (1 Cup, ~100 gms)1/4 Cup Peas1 Small Tomato, Chopped fine (Optional) (1/4 Cup, ~50 gms)

Whole Spices2 Bay Leaves1 tsp Cumin Seeds5 Cloves2 " stick Cinnamon3 Green Cardamom1 tsp Grated Fresh Ginger

Spice Powders

1/2 tsp Roasted Cumin Powder

1/2 tsp Red Chilli Powder

3/4 tsp Turmeric Powder

Other Ingredients2 Red Chillies4 tbsp Mustard Oil3 cups Water1/4 tsp SugarSalt to Taste

Soak 1/2 cup rice in 1 cup water and dry roast moong dal in a kadhai until it slightly changes color.

Heat 4 tbsp mustard oil in a kadhai, then stir-fry 1 cup potato pieces and 1 cup cauliflower florets until lightly browned, and set aside.

Add cumin seeds, whole spices, cumin powder, chilli powder, ginger, and chopped tomato to the oil and stir-fry for 3-4 minutes, adjusting heat as needed.

Add roasted moong dal, water, fried cauliflower, potato, peas, soaked rice, additional water, and turmeric powder, and mix well.

Cook Bhoger Khichuri over medium heat, covered, till rice and dal are mashable, then add salt, sugar, and serve hot with ghee and Baigun Bhaja.