Khichuri or Khichdi does not always have to boring and simple. This can be made quite interesting in much simpler ways. So, presenting a Bhuna Khichuri recipe, that can add some spice to the gloomy and rainy day.
It is almost as if it’s in our genes that once it starts raining, our soul craves for a plate full of piping hot khichudi, accompanied by begun bhaja and dimer omlette. For those who might be in any mood for cooking in such an amazing weather, can definitely treat their soul with some Illish Maach bhaja.
Having said that, let me share something weird about me. I don’t like khichuri at all. I have never been a fan of this dish and even to this day, I can make 128976 excuses to avoid having some on any day. I know that it is probably one of easiest dishes that can be made. Also, it is power nutrient rich and completely fits the bill as ‘one-pot’ recipe. Still, I have failed to develop any kind of liking for khichuri or khichdi.
So, when I planned to present a complete festive Bengali meal on my blog for Durga Puja, I knew it had to have some khichuri in it. For those who might be unaware, but khuchuri is an important element of Bengali Durga Pujo food. Starting from Shashti to Navami, Ma Durga is served with meals as an offering or bhog which comprises of different dishes. Khichdi or Bengali khichuri is one of those dishes which gets made almost every day during the Durga Puja. Also, it is often made in a large batch in order to serve all those who visit the Pujo. It is almost like a community coming together and having a feast together.
Reminiscing my childhood when we used to celebrate Durga Pujo right next to our house, and my days after wedding where Durga Pujo is almost like a homely affair to us, I decided to celebrate it on my own ways by preparing food that symbolizes this festival.
After all, what else could be a better option, other than preparing the traditional Bengali meals for ourselves? I have already shared the recipe for Niramish Bengali Dum Aloo and Kosha Mangsho. This is the spicy and dry bhuna khichuri, done in medley of Indian spices.
- 1/4 cup Basmati Rice or Long Grained Jasmine Rice
- 1/4 cup Mung Daal
- 2 Bay Leaves
- 1/4 tsp Cumin Seeds
- 1 tsp Grated Ginger
- 1 Green Chili Finely Chopped
- 1/4 tsp Turmeric Powder
- 1/2 tsp Garam Masala Powder
- 2 tbsp Mustard Oil
- 1 cup + 2 tbsp Water
Dry roast the Mung Daal till they become a shade darker. Take them out and keep them aside.
Now, heat oil in the same pan and add Bay Leaves, Cumin Seeds, Grated Ginger and chopped Chilies. Once they become aromatic, add the rice and stir it on medium heat for next 3-4 minutes.
Add Turmeric Powder and Bengali Garam Masala Powder and stir.
Once the rice has become completely fried, add the roasted Mung daal and Water. Season with Salt as per taste.
Cover the pan with a lid and let it simmer till the water has been completely soaked and rice is cooked.