Bhogar Khichuri Recipe Kit Recipe

About this recipe

Bhogar Khichuri is a beloved Bengali dish traditionally prepared during festivals and special occasions, offering a comforting and aromatic blend of yellow split peas, fragrant spices, and tender potatoes. This one-pot meal is a celebration of flavors, with whole spices like bay leaves, cinnamon, cloves, and cardamom infusing the dish with warmth and depth. The addition of ginger garlic paste enhances its savory richness, while turmeric imparts a vibrant golden hue and earthy undertones. Green chilies add a gentle kick, perfectly balancing the dish's hearty and wholesome character. Bhogar Khichuri is often enjoyed as a festive offering or a cozy, satisfying meal, embodying the essence of Bengali culinary tradition. With our thoughtfully curated recipe kit, featuring high-quality, pre-measured ingredients, you can easily recreate this classic dish in your own kitchen. Whether for a special celebration or a comforting dinner, Bhogar Khichuri brings the authentic taste of Bengal to your table. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• - Cofresh Whole Green Chilli 350g
• 1 Kg Jersey Royal Potatoes
• 500G Sabarot Split Peas From France, 500G
• NaN Tilda Long Grain Rice
• - Schwartz Whole Cloves
• - Schwartz Bay Leaves
• 45G Natco Cinnamon Sticks, 45G
• 190G Natco Garlic & Ginger Paste, 190G
• 100G Rajah Ground Haldi / Turmeric Powder 100G

Instructions

1. 1. Wash 1 cup of long grain rice and 1 cup of split peas thoroughly under running water. Soak them separately in water for 30 minutes, then drain and set aside.
2. 2. Heat 2 tablespoons of ghee in a large pan over medium heat.
3. 3. Add 2 bay leaves, 1 cinnamon stick, 3-4 whole cloves, and 2-3 whole cardamoms to the ghee. Sauté for 1-2 minutes until the spices release their aroma.
4. 4. Add 1 tablespoon of ginger garlic paste and stir for about 1 minute until the raw smell disappears.
5. 5. Add 1 chopped green chilli and 1 teaspoon of turmeric powder. Stir well to combine with the spices.
6. 6. Add the soaked and drained split peas and long grain rice to the pan, stirring to coat them in the spice mixture.
7. 7. Add 1 cup of peeled and diced potatoes to the pan and mix well.
8. 8. Pour in 4 cups of water and season with salt to taste. Stir everything together and bring the mixture to a boil.
9. 9. Reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes, or until the rice, split peas, and potatoes are fully cooked and the mixture has thickened.
10. 10. While the khichuri is simmering, prepare a slurry by mixing 2 tablespoons of plain flour with 4 tablespoons of water in a small bowl. Stir until smooth and lump-free.
11. 11. Once the khichuri has thickened, gradually add the flour slurry to the pan while stirring continuously to ensure even consistency. Cook for an additional 2-3 minutes to allow the slurry to integrate and slightly thicken the dish.
12. 12. Turn off the heat and drizzle an additional 1 tablespoon of ghee over the khichuri for added richness.
13. 13. Serve hot, garnished with a handful of puffed rice (optional), and enjoy the festive flavors of Bhogar Khichuri.