CR Park Durga Puja Khichuri Bhog
A fragrant, ghee-laden rice and lentil khichuri studded with fried vegetables, cooked as festive bhog during Durga Puja celebrations in Delhi's CR Park.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Heavy pot
- •Frying pan
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 8 g
- carbs
- 54 g
- fibre
- 6 g
- protein
- 10 g
- calories
- 320 kcal
Instructions
- 1
Roast the moong dal in a dry pan until it smells fragrant. Wash it together with the rice.
- 2
Heat ghee (clarified butter) in a pot. Sizzle the whole garam masala spices in the hot ghee.
- 3
Add the ginger paste and turmeric. Stir everything quickly.
- 4
Add the washed rice and dal. Stir well so the grains are coated with the spices.
- 5
Pour in enough water and bring it to a boil. Lower the heat and cook gently until soft.
- 6
Add the fried potato, cauliflower, and green peas. Stir in the salt and a little sugar.
- 7
Keep simmering on low heat. Cook until the khichuri (rice and lentil porridge) is soft and semi-thick.
- 8
Drizzle a little more ghee over the top. Serve it warm.
Chef's tips
A little sugar balances the savoury flavours, which is typical for Bengali bhog (food offering) style khichuri.
Ingredient substitutions
- gobindobhog rice → any short-grain rice
Storage
Refrigerate up to 2 days in an airtight container.
Reheating
Reheat gently with a splash of water, stirring to loosen the texture.
Common mistakes to avoid
- •Letting the khichuri get too dry. It should remain soft and slightly loose.
Serving suggestions
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