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Bhog

This khichdi or khichuri is a Bengali classic, a must have especially during durga puja. Made with a mix of rice, dal and plenty of veggies it makes a filling meal – partly because of the large spoonfuls of ghee that go into it! This recipe is from FoodFood TV channel

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Bhog
Main Ingredients Rice, split skinless green gram
Cuisine Bengali
Course Rice
Prep Time 26-30 minutes
Cook time 51-60 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Bhog

  • 2 cups Rice soaked and drained
  • 1 cup split skinless green gram soaked and drained
  • 2 tablespoon Ghee
  • 6-7 Cloves
  • 1 teaspoon Black peppercorns
  • 1 inch Cinnamon
  • 5-6 Green cardamoms
  • ¼ teaspoon Asafoetida
  • 1 teaspoon Cumin seeds
  • 1 tablespoon Coriander seeds
  • 1 tablespoon Ginger finely chopped
  • 4-5 Green chillies finely chopped
  • 1 medium Onion finely chopped
  • 1 long Brinjal
  • 1 medium Potato peeled and cubed
  • 1 medium Carrot peeled and cubed
  • 8-9 Cauliflower florets
  • 1 teaspoon Turmeric powder
  • to taste salt
  • 2 Bay leaves
  • 1 teaspoon Red chilli powder
  • ½ teaspoon Cumin powder
  • 1 tablespoon Coriander powder
  • 1½ teaspoon Garam masala powder
  • ½ cup Green peas
  • 2 medium Tomatoes finely chopped

Method

  1. Heat 1 tbsp ghee in a deep non-stick pan, add green gram and sauté for 5-6 minutes. Transfer into a bowl.
  2. Heat remaining ghee in the same pan, add cloves, peppercorns, cinnamon, cardamoms, asafoetida, cumin seeds, coriander seeds, ginger and green chillies, mix and sauté for ½ minute.
  3. Add onion, mix and sauté for 1 minute.
  4. Cut brinjal horizontally into half, cut into small pieces and add alongwith potato, carrot and cauliflower florets, mix and sauté for 2 minutes.
  5. Add turmeric powder and salt, mix and sauté for 2-3 minutes. Add bay leaves and toss. Sauté for 12-15 minutes.
  6. Add red chilli powder, cumin powder, coriander powder and garam masala powder and mix well.
  7. Add sautéed green gram, rice, green peas and tomatoes and mix well. Add 6 cups water, cover and cook, stirring at intervals, till the water is absorbed and the rice is cooked.
  8. Transfer into a serving bowl and serve hot.

Nutrition Info

Calories 2802
Carbohydrates 503.8
Protein 97.9
Fat 44
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