Bhog KhichuriFeatured

Bhog Khichuri


For 4 Person(s)

Bhog Khichuri

  • 1/2 cup yellow moong daal
  • 1 cup rice, washed
  • 2 large potatoes, peeled and diced
  • 2 tbsp ghee/clarified butter
  • asafoetida
  • bay leaves
  • ginger paste
  • green chillies
  • 2 tomatoes, finely chopped
  • 1 tsp turmeric powder
  • 1 tbsp garam masala
  • 1 tbsp cumin-coriander seed powder
  • 1 tsp red chilli powder
  • salt, to taste
  • chopped coriander leaves, to garnish

Paanch Phoran: Prepared by mixing

  • 1 tbsp mustard oil
  • 1 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • 1 tsp fennel seeds
  • 1 tsp black sesame seeds/kalonji
  • 1 tsp mustard seeds


Dry roast daal for about 3 to 4 minutes or until the daal starts to release an aroma. Once the daal turns light golden brown, remove from heat. Wash it and keep aside.

Heat oil and ghee together, in a cooker or a heavy base pan. Add paanch phoran and let it crackle. Once the crackling stops, add asafoetida, bay leaves, ginger paste and green chillies. Sauté, over low heat for about ½ minute.

Add tomatoes, turmeric powder, garam masala, cumin–coriander seed powder and red chilli powder. Pour about ¼ cup water and continue to cook for another minute.

Once done, mix in roasted potatoes, daal and rice to it. Season with salt as per taste. Add enough water to cook the khichuri.

You can either close the lid and pressure cook or just cover with lid or cook over low heat.

Once cooked, garnish with chopped coriander leaves and stir. Serve the Bengali Bhog Khichuri hot along with papad, pickle and raita.