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Saturday, September 26, 2020

Bhoger Khichuri

I have been blogging for a long time on this platform. However, I kept hearing from my friends and followers that they would really love to see videos of the recipe as well. Well pictures are worth a thousand words and video is but a collection of thousands of pictures. So hear goes my attempt on vlogging along with this blog.

  • 1 cup rice (any of gobindobhog, zeera or basmati in that order of preference)
  • 1 cup yellow moong dal
  • 1 cup green peas (fresh / frozen)
  • 1" ginger root grated
  • 6 green chilies slit lengthwise
  • 1 tsp. whole cumin seed
  • 2-3 bay leaves
  • Whole garam masala (1'cinnamon stick, 2 green cardamom, 2 cloves)
  • 1 tsp. turmeric powder
  • Oil (  I have used olive oil, feel free to use mustard oil or any other refined oil )
  • 2 tbsp. ghee ( Clarified Butter )
  • 2 tbsp. sugar
  • Salt to taste
  • 1 tbsp. bhaja mosla (dry roast and crush 1 tsp of cumin, coriander, one dry red chili, 1" cinnamon stick, 2 clove, 2 green cardamom)

Wash rice thoroughly and spread on a plate to air-dry. In the mean time heat a pan and dry roast yellow moong dal on medium heat till the grains turn brown and a nutty aroma starts coming. Pour water over it and wash the dal thoroughly. Drain the water and keep the dal for later use.

Heat 5 -6 tbsp. oil in a pan and temper it with whole cumin seed, bay leaves, green chilies and whole garam masala. Let the spices sputter for a bit.

Add air dried rice to it and fry on low heat for about 5 min. Now add roasted moong dal and mix well. keep frying for another few minutes. Throw the peas in.

Add ginger paste, and turmeric powder. Give a good mix. Season with salt and sugar. Bhoger khichuri is generally on a sweeter side of the palette, so adjust accordingly.

Now pour 2-3 cups of water. Give a thorough stir. Let it come to a boil on high heat. Once it starts boiling lower the heat and cook it covered till the grains are done. You might need to add more water in between if the water gets dried up. 

Add ghee along with the bhaja mosla and turn off the heat.  Keep it covered till you serve.

Serve with begun bhaja, labra, or some pakodas of your choice.

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