BENGALI BHOG | बंगाली भोग खिचड़ी | Tiffin Recipes | Chef Harpal Singh Sokhi

#Bengalibhog is a traditional version of Khichdi which is a mixture of rice and pulses cooked together which you can serve with a pickle and papad for tiffin, lunch or dinner. Ingredient Quantity Gobindo Bhog rice soaked 1 cup Moong dal soaked ½ cup Bay leaves 2 no. Dried red chillies 2 no. Ginger chopped 1 tbsp Green chilli chopped 2-3 no. Potato (peeled and cut into big cubes) 1 no. Cauliflower (cut into florets) 1 no. Green peas ¼ cup Tomato cube 2 no. Salt to taste Turmeric powder ½ tsp Cumin powder ½ tsp Sugar 1 tbsp Mustard oil 2-3 tbsp Coriander chopped 1 tbsp Water as required Panch Phoron: Mustard seeds (Rai) ½ tsp Nigella seeds (Kallonji) ¼ tsp Fenugreek seeds (Methi Dana) ¼ tsp Fennel seeds (Saunf) ½ tsp Cumin seeds (Jeera) ½ tsp Method: 1. Heat mustard oil in a pressure cooker, add panch phoran, chopped ginger, dry red chillies and green chilli, mix well and sauté for 30 sec. 2. Add potatoes, cauliflower, tomato, green peas, salt, turmeric powder and cumin powder, mix well and sauté for 1 min. 3. Add soaked moong dal and Gobindo Bhog rice, mix well. 4. Add bay leaves, sugar, chopped coriander and water, mix well. 5. Cover the pressure cooker tightly with its lid and cook for 4 whistles on a medium heat. 6. When the pressure settles down on its own, take out the lid and mix well. 7. Remove in serving bowl; garnish with coriander leaves, cool it in room temperature than pack in Tiffin and serve with curd. Follow me on YouTube for the variety of dishes: Follow me on Facebook: Follow me on Twitter: Follow me on Instagram: Follow me on Linkedin: Follow me on Pinterest: