Bhoger Khichuri
Bhoger khichuri — gobindobhog rice and roasted moong dal cooked with ghee and whole spices — is the bhog served at Durga Puja pandals, especially on Ashtami.
Prep 15 minCook 40 minMakes 6
Ingredients
- 1 cup Gobindobhog rice (washed)
- 1 cup Yellow moong dal (dry-roasted until golden)
- 3 tbsp Ghee
- Bay leaves, cinnamon, cardamom, cloves (whole)
- 1 tsp Cumin seeds
- 1 tbsp Ginger paste
- 1 tsp Turmeric
- 1½ cups Peas, potato, cauliflower
- Salt and sugar (to taste)
- 6 cups Water (hot)
Method
- Dry-roast the moong dal until golden and aromatic; wash it with the rice.
- Heat ghee, add the whole spices and cumin, then ginger paste and turmeric.
- Add the vegetables, then the rice and dal; stir for 2 minutes.
- Add hot water, salt and a little sugar; simmer until soft and porridge-like (30 minutes).
- Finish with a spoon of ghee.
Why this prasad for Durga Puja?
Khichuri, labra (mixed vegetables), beguni and chutney make up the bhog offered to the goddess and then served to everyone who visits the pandal.
Tips, variations & storage
Tips for success: dry-roast the moong dal until it is golden and fragrant — this gives bhoger khichuri its distinctive taste. Keep the consistency loose, like a thick porridge; it thickens as it stands. Finish with a spoon of ghee and garam masala.
Variations: the bhog is usually served with labra (mixed vegetable curry), beguni (batter-fried aubergine), tomato chutney and payesh. Some pujas make a richer khichuri with cauliflower and peas; others keep it very simple.
Serving and storage: in pandals, the bhog is first offered to the goddess and then served to everyone, often seated in rows on the floor. It is best eaten the same day.
Making it outside India
Gobindobhog rice is sold in Bengali and Indian stores abroad; any short-grain fragrant rice works. Bhog is cooked without onion and garlic.
Looking for ingredients? Find samagri and Indian grocery shops near you.
Frequently asked questions
Why no onion and garlic?
Bhog offered to the deity is cooked without onion and garlic, which are considered tamasic.
What rice is best?
Gobindobhog, a small fragrant Bengali rice; any short-grain fragrant rice will do.