Bhog Khichdi

Name: Bhog Khichdi
Total time: 5400 s
Yield: Serves 10 to 15 people
Ingredients: 2.2 lbs (1 kg) Govind Bhog rice (or substitute with any short-grain aromatic rice); 1.1 lbs (500 grams) split yellow moong dal (about 2 1/2 cups); 3.5 oz (100 grams) peanuts (about 2/3 cup); 1.8 oz (50 grams) raisins (about 1/3 cup); 1.8 oz (50 grams) coconut (about 1/2 cup), grated or chopped; 1 bay leaf; 2-3 pieces cinnamon stick; 5-7 cloves; 3.5 oz (100 grams) ghee (about 1/2 cup); 1.8 oz (50 grams) salt (about 3 tablespoons); 2 tablespoons turmeric powder; 2.2 lbs (1 kg) potatoes; 1.1 lbs (500 grams) cabbage; 1.1 lbs (500 grams) sweet pumpkin; 1.1 lbs (500 grams) eggplant; 8.8 oz (250 grams) pointed gourd (parwal); 8.8 oz (250 grams) radish; 8.8 oz (250 grams) carrots; 5 pieces raw plantain; 8.8 oz (250 grams) tomatoes; 4 tablespoons green chili and ginger, crushed; 1.8 oz (50 grams) whole coriander seeds; as needed Dried coconut; 0.9 oz (25 grams) whole garam masala (about 2 tablespoons); 2 tablespoons red chili powder; 3 tablespoons cumin powder; 2 tablespoons turmeric powder; 4 tablespoons salt; 2 tablespoons panch phoron (Bengali five-spice mix); As needed, asafoetida (hing)

Puja Prabhat Jha @Pujaprabhatjha

Bhog Khichdi is a very famous offering from Bengal, traditionally prepared for religious occasions. It's also known as Misali Khichdi and is made with a variety of vegetables. While it takes some time and effort to prepare, the result is incredibly delicious.

Puja Prabhat Jha @Pujaprabhatjha

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Ingredients

1 hour 30 minutes

Serves 10 to 15 people

For the Khichdi:
2.2 lbs (1 kg)Govind Bhog rice (or substitute with any short-grain aromatic rice)
1.1 lbs (500 grams)split yellow moong dal (about 2 1/2 cups)
3.5 oz (100 grams)peanuts (about 2/3 cup)
1.8 oz (50 grams)raisins (about 1/3 cup)
1.8 oz (50 grams)coconut (about 1/2 cup), grated or chopped
1bay leaf
2-3 piecescinnamon stick
5-7cloves
3.5 oz (100 grams)ghee (about 1/2 cup)
1.8 oz (50 grams)salt (about 3 tablespoons)
2 tablespoonsturmeric powder
For the Vegetables:
2.2 lbs (1 kg)potatoes
1.1 lbs (500 grams)cabbage
1.1 lbs (500 grams)sweet pumpkin
1.1 lbs (500 grams)eggplant
8.8 oz (250 grams)pointed gourd (parwal)
8.8 oz (250 grams)radish
8.8 oz (250 grams)carrots
5 piecesraw plantain
8.8 oz (250 grams)tomatoes
4 tablespoonsgreen chili and ginger, crushed
1.8 oz (50 grams)whole coriander seeds
as neededDried coconut
0.9 oz (25 grams)whole garam masala (about 2 tablespoons)
2 tablespoonsred chili powder
3 tablespoonscumin powder
2 tablespoonsturmeric powder
4 tablespoonssalt
2 tablespoonspanch phoron (Bengali five-spice mix)
As needed, asafoetida (hing)
2dried red chilies
2bay leaves
3.5 oz (100 grams)mustard oil (about 1/2 cup)

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Steps

1 hour 30 minutes

1

Roast the moong dal, then wash both the rice and dal and soak them.
2

Cut all the vegetables into large pieces. Heat a pan and lightly roast the coriander seeds, garam masala, and coconut. In a large pan, heat the mustard oil, then add panch phoron, bay leaves, asafoetida, and dried red chilies. Add all the vegetables and sauté.
3

Grind the roasted spice mixture. Add turmeric, salt, and the ground masala to the vegetables and sauté while stirring.
4

Sauté the vegetables well. Remove half of the vegetables for the khichdi. Let the remaining vegetables cook completely.
5

For the khichdi, take a large pot and heat it. Add 1.8 oz (50 grams) ghee, bay leaf, cloves, and cinnamon. Add more than half a pot of water, turmeric, and salt. Let the water heat up, then add the soaked rice and dal. Cook the rice and dal, then add peanuts, raisins, and coconut.
6

When the rice and dal are cooked, add the sautéed vegetables and mix well. Cook for a few more minutes, drizzle ghee on top, and turn off the heat.
7

Bhog Khichdi is ready. It tastes even better if you let it rest for at least 30 minutes before serving.