Khichudi or khichadi has many forms and different significance s in different cultures in the country. Globally also this is a form of comfort meal in a bowl, more like a porridge.
Bengal is known for its exotic dishes. And Durga puja celebrations, see the best of food been cooked across the state.
Bengali Khichuri also is known as Bhog khichuri, as it is cooked in the puja days, and made with a no onion garlic way. These dishes are as delicious as much as any other fish or mutton dish for their simplicity and flavors.
I like the use of special grain rice native to the region. Gobindobhog rice gives a beautiful fragrance to the dish. And the moong dal, and vegetables, along with the spices, make such a divine bowl of Prashad.
I was introduced to this special grain and the puja cooking, during my first visit to the city in 2017 . A local friend of my close friend Priyanka taught me a few Puja special dishes.
It becomes center of attraction, in any puja ceremony, during Durga puja. Actually, I make it more often for its delicate flavors and creamy texture. I pair it with a big bowl of curd and Baingun bhaja( the aubergine fritters).
This is a simple porridge made of special short-grain Gobindobhog Rice and moong dal ( yellow split dal) and a medley of vegetables and spices. Made without onion and garlic, especially for Durga puja.
This short-grain rice has a beautiful fragrance, and sticky after cooking character makes a perfect khichuri.
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