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Bhoger Khichuri

Puja-style khichuri of roasted moong dal and gobindobhog rice with cauliflower, potato, peas, ginger and ghee. No onion, no garlic, fragrant and soft.

Ingredients

• 1 cup moong dal (sona moog)
• 1 cup gobindobhog rice, washed and drained
• 1 small cauliflower, in florets
• 2 potatoes, halved
• ½ cup green peas
• 1½ tbsp ginger paste
• 1 tsp turmeric powder
• 1 tsp kashmiri red chilli powder
• 1 tsp cumin powder
• 2 green chillies, slit
• 2 bay leaves
• 2 dry red chillies
• 1 tsp cumin seeds
• 1 cinnamon stick, 1 inch
• 3 green cardamoms
• 3 cloves
• 3 tbsp ghee
• 2 tbsp mustard oil
• 1 tbsp sugar
• 7 cups hot water
• salt to taste

Method

1. Dry-roast the moong dal in a heavy pot on medium, stirring, for 6 to 8 minutes till golden and nutty. Wash and drain.
2. Boil the roasted dal in 4 cups water for 10 minutes till half cooked.
3. In a large heavy pot heat mustard oil and fry the cauliflower and potatoes with a pinch of turmeric till light golden. Remove.
4. Add 2 tbsp ghee to the same pot. Add bay leaves, dry red chillies, cumin seeds, cinnamon, cardamoms and cloves. Fry 30 seconds till fragrant.
5. Add ginger paste, turmeric, chilli powder and cumin powder with a splash of water. Cook 2 minutes.
6. Add the rice and fry 2 minutes. Pour in the dal with its water and 3 more cups hot water, salt and sugar. Simmer covered for 10 minutes.
7. Add the fried potatoes, cauliflower, peas and green chillies. Cook 10 to 12 minutes more, stirring the bottom now and then, till rice and dal are soft and it is loose and flowing.
8. Finish with 1 tbsp ghee, cover and rest 5 minutes. Serve hot with labra and begun bhaja.

Tip: Khichuri thickens as it rests, so leave it a little runnier than you want. Add hot water, never cold, if it gets too thick.