Bhoger Khichudi- The Life Of The Durga Puja

Food Designer Anuradha Mukherjee Shares Her Recipe For 'Bhoger Khichudi'...

Anuradha Mukherjee, a passionate cook, mother of two grown up children (not to forget the overgrown child,Mr. Mukherjee), believes that aroma of any food can take you back to exactly where you had it, and with whom, years ago. 

The urge to recreate that same food and subsequently, the memories attached, with her own twist has brought her amidst you.

Anuradha says, "My journey of cooking began with the aromas of our cooks making simple meals in my grandfather's home. Later people in my life, from my mother, aunts, friend's mothers to my mother-in-law, everyone contibuted a lot to my style of cooking. My priority is to share with you the healthier versions of our age old recipes infused with today's shortcuts. In today's day and date, time is too important to spend an entire day in the kitchen. I provide a homemaker's view to enjoy cooking,  partying, shopping and most importantly a very organised way of life through my recipes". 

Here Anuradha shares with the readers of 'Habitat Times', the recipe for 'Bhoger Khichudi'... 

"The word bhog means offering and what could be more fitting for this delicious Bengali dish than to be offered to the Goddess herself! The traditional Khichdi also stands as a much favoured food during the Rainy season, especially when accompanied by Pakoras (Indian Fritters). As the Durga Puja approaches, here is my take on the much sought after Bhoger Khichudi".

Serves 4

Ingredients:

Rice (washed and soaked for 1 hr)                                    1 cup
Yellow Moong Dal (dry roasted and soaked for 1 hr)       1 cup
Potatoes (cut into quarters)                                               4 medium
Cauliflower florets (Medium sized)                                  8-10
Green Peas (Fresh or Frozen)                                            1/2 cup
Tomatoes (Finely Chopped)                                               2 large
Coriander Powder                                                                 2 tsps
Turmeric Powder                                                                  1 tsp
Cumin Powder                                                                       1 tsp
Garam Masala Powder                                                         1 tsp
Red Chilli Powder                                                                 1 tsp
Grated Ginger                                                                        1 tsp
Cumin Seeds                                                                          2 tsps
Asafoetida (Hing)                                                                 a pinch
Whole Red Chilli                                                                   1
Bay Leaf                                                                                  1
Cinnamon Stick                                                                     1 small
Ghee or Clarified Butter                                                      2 tbsps
Water                                                                                      8 cups
Grated Coconut                                                                    2 tbsps
Salt                                                                                          to taste

Procedure:

1. Peel the potatoes, cut them into quarters, soak them in water, otherwise they turned dark.
2. Cut the Cauliflower florets and deep fry them till they turn brown in hot oil. Keep them aside.
3. Put one tbsp ghee in a pressure cooker and turn the flame on high.
4. When the ghee gets hot, add 1 tsp cumin seeds, a pinch of asafoetida, a bay leaf and a cinnamon stick.
5. Add potatoes and peas to it. Add turmeric powder, cumin powder, coriander powder and red chilli powder and fry till all the spices come together. Now, add tomatoes and salt.
6. Fry till oil separates from the sides. Add soaked rice and dal (lentil) after draining the water. Fry nicely.
7. Add Garam Masala Powder, 1 tbsp of Grated Coconut and fry.
8. Add water and stir, mixing everything.
9. Put the lid on and let it cook till two whistles. Turn the flame off and let it rest. As soon as the stream dissipates, open the pressure cooker, stir and add the cauliflowers.
10. Let it cook for a while till the cauliflower gets coated in the Khichdi.

Most Indian dishes, usually fancy rice dishes and almost all daals are garnished using a form of tempering usually called Bagaar in Hindi or  Phoron in  Bengali. This can be done in this dish as follows.

Take a small pan, add ghee to it, followed by cumin seeds, red chilli powder and let it crackle. Add this to the Khichdi. Decorate it with freshly grated coconut and coriander leaves and a chilli. Enjoy...

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