BHOGER KHICHURI -NIRAMISH BENGALI MOONG DAL KHICHDI – PUJA SPECIAL
| Servings | Prep Time |
| 4people | 20mins |
| Cook Time |
| 45mins |
|
|
Ingredients
- 200gm Rice -Godindo bhog Rice or atop Rice or Basmati or any other flavored riceI used Basmati Rice
- 200gm Mung Daal
- 2inch Cinnamon
- 4/5 Cardamom
- 3/4 Dry Red chilli
- 2/3 Bay leafs
- 2/3 green chilli
- 2inch ginger grated
- 3Tablespoon White OilI used Rice Bran
- 2Tablesppon GheeOptional
- 1Teaspoon Turmeric Powder
- 1Teaspoon Red chili powderOptional
- 1 Teaspoon Cumin powder
- Salt as needed
- Sugar as per tasteoptional
Instructions
- Wash the rice and soak it for 10 mins
- Dry roast the Mung daal until they are slightly golden and releases nutty flavor
- Wash the roasted mung daal and keep aside
- Heat oil in a deep bottom pan
- Add bay leaves, cinnamon, cardamom, red chilli
- Fry until you can smell the cinnamon and cardamom and Bay leaf
- Add hot water ( I usually add 1: 2 ratio of rice and water)
- When the water boils, add the mung daal and Salt
- When the mung daal is half cooked add the rice, add Ginger, turmeric, Cumin powder and chilli powder if using
- Cover and cook on low flame. Keep stirring so it doesn’t stick to the bottom. If needed sprinkle little hot water
- When almost cooked add the green chilli and add the ghee. Sprinkle little sugar if using
- Cover and let it dry and become fluffy
- Serve with panch meshali sobji ( see blog for recipe)
Recipe Notes
Note: Add the tusli leaves and cover, it will smell like pujo er bhog if you are cooking on any other day 