Khichuri Bhog Durga Puja Festival Rice

Method

1. 1

   Dry roast the moong dal: Place 3/4 cup split moong dal in a dry pan on medium-low heat. Roast stirring continuously for 4 minutes until the dal turns golden and smells nutty. Remove immediately. Wash the roasted dal in water and drain. The roasting is what gives bhog khichuri its distinctive nutty depth compared to everyday khichuri.

2. 2

   Wash the rice: Wash 1.5 cups rice in 3 to 4 changes of water until the water runs mostly clear. Drain.

3. 3

   Heat ghee generously: Place a heavy pot on medium heat. Add 4 tbsp ghee. Bhog khichuri uses considerably more ghee than everyday versions — this is what makes it a festive preparation. The ghee should be hot and liquid.

4. 4

   Add whole spices: Add cumin seeds — wait to crackle. Add bay leaves, crushed cardamom, cloves, cinnamon and dried red chilli. Let them sizzle for 20 seconds.

5. 5

   Add ginger paste and spice powders: Add ginger paste — stir 1 minute. Turn to low heat. Add cumin powder and red chilli powder — stir 1 minute.

6. 6

   Add cauliflower: Add the small cauliflower florets. Stir to coat with the spiced ghee. Cook on medium for 3 minutes.

7. 7

   Add rice and dal: Add the drained rice and washed roasted moong dal. Stir gently to mix with the spiced ghee and cauliflower. Cook stirring for 2 minutes — the rice and dal will absorb the ghee flavour.

8. 8

   Add water, peas and seasoning: Add 4 cups water, the peas, turmeric, sugar and salt. Stir once. Bring to a boil on high heat.

9. 9

   Cook covered on low heat: Once boiling, reduce to the lowest heat. Cover the pot tightly. Cook for 25 minutes without opening. The steam inside will cook the rice, dal and vegetables together.

10. 10

    Open and finish: Open the lid and stir gently from the bottom. The khichuri should be thick — much thicker than runny everyday khichuri, almost like a dense porridge. Add a pinch of garam masala. Drizzle 1 tbsp extra ghee over the top. Stir once. Serve hot in deep bowls.

11. 11

    Note: The bhog khichuri served at Durga Puja is a specific recipe used by puja committees across Kolkata — it is thicker, more generously spiced and uses more ghee than everyday versions. During the 10-day Durga Puja festival, community pandals (temporary shrines) distribute bhog — a meal including khichuri, labra (mixed vegetable), beguni and paayesh — free of charge to thousands of visitors. The feeding of anyone who comes is considered an act of devotion.