Durga Puja Bhoger Khichuri
This traditional Bengali khichuri is a must-have during Durga Puja celebrations. It brings back memories of festive gatherings and the divine aroma of bhog being offered to the goddess. The combination of roasted moong dal, fragrant Govindbhog rice, and the special bhaja masala makes this dish truly special. Serve it hot with a dollop of ghee for an authentic experience. Offer the khichuri warm with labra (mixed veg curry) , tomato chutney, papad, and...
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
Bhaja Masala
fennel seeds1tsp
coriander seeds1tsp
methi seeds1/2tsp
bayleaf1
dry red chilli2
Main Ingredients
moong dal1 1/2cup
Govindbhog rice3/4cup- dry red chilli2
cumin seeds1tsp
ginger1tsp
chopped tomato1
water2tbsp
water to cook dal rice4cup
sugar1pinch- bhaja masala1tbsp
mustard oil1tbsp
turmeric powder1pinch
red chilli powder1pinch
coriander powder1pinch
coriander leaves1bundle
ghee1dash
curry leaves1bundle
Nutrition (per serving)
Calories
308.8kcal (15.44%)
Protein
11.9g (23.8%)
Carbs
47.1g (17.12%)
Sugars
1.3g (2.6%)
Healthy Fat
5.2g
Unhealthy Fat
1.6g
% Daily Value based on a 2000 calorie diet
How to make Durga Puja Bhoger Khichuri
Prepare Bhaja Masala
- Step 1
Roast fennel seeds, coriander seeds, methi seeds, bayleaf, and dry red chillies in a pan until aromatic. Cool the roasted spices and grind them into a fine powder. Set aside.
Prepare Dal and Rice
- Step 1
Roast moong dal in a pan until it turns golden and aromatic. Set aside. Roast Govindbhog rice separately and set aside.
Cook Khichuri
- Step 1
Heat mustard oil in a pan. Add cumin seeds and dry red chillies, and let them splutter. Add ginger and chopped tomato. Mix well and cook until the tomato softens.
- Step 2
Add salt, turmeric powder, red chilli powder, coriander powder, and water. Cook until the oil separates.
- Step 3
Once tomato softens add roasted dal rice . Coat the masalas well.
- Step 4
Pour in 4 cups of water, add a pinch of sugar, curry leaves, and bhaja masala. Stir cover and cook until the rice and dal are fully cooked.
- Step 5
Adjust the water consistency as needed. Add coriander leaves and mix. Durga Puja Bhoger Khichuri is ready.
Serve
- Step 1
Serve hot with a dash of ghee on top and garnish with coriander leaves.
Nutrition (per serving)
Nutrition (per serving)
Calories
308.8kcal (15.44%)
Protein
11.9g (23.8%)
Carbs
47.1g (17.12%)
Sugars
1.3g (2.6%)
Healthy Fat
5.2g
Unhealthy Fat
1.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use moong dal (lightly dry roasted till golden) – this gives the nutty aroma that makes bhog khichuri special.
Traditionally Govind Bhog rice is used. If unavailable, use small-grain aromatic rice like Gobindobhog’s substitutes (jeera samba, sona masoori). Avoid long-grain basmati.
Fry vegetables separately till lightly golden before adding them to khichuri, for better texture and taste.
Bhog khichuri should be slightly mushy but not runny – grains softly broken, not watery.
Avoid onion & garlic (bhog khichuri is always satvik).
FAQS
What can I serve with Bhoger Khichuri?
Bhoger Khichuri pairs well with fried vegetables, papad, chutney, or a simple tomato relish.
Can I make this dish vegan?
Yes, simply skip the ghee topping to make it vegan.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat with a little water to adjust the consistency.
Is it necessary to use mustard oil?
Mustard oil adds an authentic flavor, but you can use any cooking oil if mustard oil is unavailable or ghee.
Ria Pai
(@riapai009)
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia