Bengali Bhoger Khichuri Niramish Puja Rice

Method

1. 1

   Dry roast the moong dal: Roast in a dry pan 3 to 4 minutes until golden and fragrant. Wash and drain.

2. 2

   Heat ghee: Heat 3 tbsp ghee in a wide, heavy pot. Ghee is mandatory — bhog is never made with oil.

3. 3

   Add whole spices: Add cumin seeds, bay leaves, crushed cardamom, cloves and cinnamon. Sizzle 20 seconds.

4. 4

   Add asafoetida and red chilli powder: Add asafoetida. Then add red chilli powder on low heat — stir 15 seconds.

5. 5

   Add vegetables: Add cauliflower and potato cubes. Stir to coat with the spiced ghee. Cook 2 minutes.

6. 6

   Add rice and dal: Add the washed short-grain rice and roasted moong dal. Stir to combine with the spiced ghee.

7. 7

   Add water and turmeric: Add 4 cups water and turmeric. Add sugar and salt. Stir. Bring to a full boil.

8. 8

   Cover and cook: Reduce to medium-low. Cover and cook 20 minutes.

9. 9

   Check and rest: Open — the rice and dal should be fully cooked and the mixture creamy and cohesive. Rest covered 5 minutes.

10. 10

    Serve: Fluff gently with a spoon. Serve in the puja bowl or directly as bhog. The khichuri should be creamy, fragrant with ghee and whole spice, and golden from the turmeric.

11. 11

    Note: Bhoger Khichuri (bhog = sacred offering, khichuri = rice-lentil porridge) is the centerpiece of Durga Puja bhog in Bengal — made in temple and community kitchens in quantities of hundreds of kilograms during the five days of Puja. The smell of khichuri being cooked in large iron kadhais over wood fire at a puja pandal is one of the most distinctive sensory experiences of the Durga Puja season in Bengal. The no-onion, no-garlic rule is strictly observed as this is sacred temple food.