14-Spice Kitchari | Bengali Bhog Kitchari

An amazing Kitchari from Bengal

Bengali Kitchari

This dish is a powerful, multi flavour-layered experience, created from the humble rice and mung dal, and that leaves one feeling so wonderfully warm for hours after. It doesn’t take long to cook – but does take a little thought to keep all of those spices in order!

The Mung Dal and rice are dry roasted, imparting a lovely warm aroma and taste to the khichdi

You might like to browse all of our kitchari recipes.

Bengali Kitchari

A satvic dish, this is often made for Bengali festival to Goddess Durga. If done on any other day it is just a Kitchari made with Roasted Moong dal. But the same Kithari when mixed with devotion, faith, respect and the fragrance of incense and cooked for Ma Durga or Ma Saraswati, is lifted to the sublime and called Bhog Khichuri.

A Bengali Spice Laden Khicheri

adapted from: Bhog Khichuri

Ingredients
½ cup yellow mung daal
1 cup rice, washed – find some Govindo Bhoog rice in your local Indian shop (a fragrant short grained rice), otherwise use a short grain rice such as soma masori, or any rice will still produce a great dish
2 Tblspn ghee
1 Tblspn mustard oil
2 tomatoes, finely chopped

4 tspn panch phoron (to make your own, see below)

spices
1 tspn black mustard seeds
2 Indian bay leaves (tejapatta) If you don’t have these, leave them out.
¼ tspn asafetida
1 Tbsp ginger paste or grated ginger
1 large green chilli, finely chopped
1 tspn turmeric powder
1 Tblspn garam masala
1/2 Tblspn cumin powder
1/2 Tblspn coriander seed powder
1 tspn red chilli powder
Salt to taste

Chopped coriander leaves to garnish

Method
Dry roast the mung dal for 3 – 4 minutes or until the dal smells delicious. Once it turns light golden brown, remove from heat.

Dry roast the rice in the same way, watching that it does not burn.

Heat the mustard oil and ghee in a heavy based pan. Add the Panch Phoron spices and let them crackle. Once the crackling stops, add asafoetida, Indian bay leaves, ginger paste and green chillies. Sauté, over low heat for about 30 seconds.

Add the tomatoes and stir, then add the turmeric powder, garam masala, cumin powder, coriander seed powder and red chilli powder. Add 0.25 cup water and continue to cook for another minute.

Add the roasted mung dal and rice to this fragrant spice mix. Season with a little salt, add 3.5 cups water. Cover the pot and cook over low heat. Check periodically and add more water if necessary. Cook for about 30 minutes. Kitchadi is forgiving and you can cook it for up to an hour as long as you keep checking the water levels.

You are after a semi-porridge consistency rather than a pilaf consistency.

Once cooked, garnish with chopped coriander leaves and serve hot.

Enjoy!

Panch Phoran

Mix:
1 tspn cumin seeds
1 tspn fenugreek seeds
1 tspn fennel seeds
1 tspn kalonji (get this from an Indian shop, or any shop that sells a lot of spices. It looks like black onion seed. It is not the same asblack sesame seed.)

recipe notes
Vegetables can be added to the kitchari, for example cauliflower, green peas, potatoes, carrots etc

Cinnamon and cloves can be added to the spices.

 

Note that there are many English alternate spellings of Kitchadi — khichdi, kitchari, khichri, khichdee, khichadi, khichuri, khichari, kitcheree, kitchree, khichdi,  and many other variants, and each Indian language has it’s own variation e.g. Hindi खिचड़ी khicṛī, Urdu: کھچڑی‎ khicṛī, Oriya: ଖେଚେଡ଼ି khecheṛi, Bengali: খিচুড়ী khichuṛi, Gujarati: ખીચડી khichḍi

Namaskaram.

Save

Save

Save

Save

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

1 thought on “14-Spice Kitchari | Bengali Bhog Kitchari”

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s