Ingredients: Method: 1. In a wok, dry roast moong dal. After few seconds, a nice aroma of roasting dal will come out. Its colour will change to brown. Turn off heat. 2. Pour some water over it. Drain water completely and keep the moong dal separate. 3. Wash the rice under running water and keep it aside. 4. Heat ghee in a kadai. 5. Add minced ginger in it and saute for few seconds. 6. Add cumin seeds and let it change its colour a little. 7. Now add dried red chilli and bay leaf, again saute for few more seconds. 8. Mix crushed garam masala and green chillies in it, a nice aroma comes out. 9. Now add potato and cauliflower in it. Saute for 3-4 minutes on medium heat. 10. Pour 1/2 cup warm water and spread the dal in it. 11. When dal started to boil, add rice and green peas in it. 12. Add Kashmiri red chilli powder, salt, sugar and turmeric powder in it. Fold nicely for 2-3 minutes or till everything incorporated very well. 13. Add 3 and 1/2 cups of water in it. Let it come to boil. 14. Close the lid of pressure cooker and pressure cook in low till a whistle. Switch off the heat and let it rest in stream for few minutes. 15. Khichuri Bhog is ready. Serve it with fried vegetables, Rice Kheer and Tomato-Date chutney. Notes for Bhog Khichuri Do not use any onions and garlic, since Bengali customs consider these ingredients to be non-vegetarian. It is not custom, but one can add tomato in it to enhance the flavour and taste. Related Articles History of Indian Food Food in Ancient India Food in Vedic Period Recipes in Vedic Period Moong Dal Khichari Moong Dal Khichari for Vata Dosha Moong Dal Khichdi for Kapha Dosha Moong dal Khichari for Pitta Dosha Moong Dal Khichari for Tridosha Sabudana Khichdi |