Bengali Bhog 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 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 cup
Tomato cube 2 no.
Salt to taste
Turmeric powder tsp
Cumin powder tsp
Sugar 1 tbsp
Mustard oil 2-3 tbsp
Coriander chopped 1 tbsp
Water as required
Panch Phoron:
Mustard seeds (Rai) tsp
Nigella seeds (Kallonji) tsp
Fenugreek seeds (Methi Dana) tsp
Fennel seeds (Saunf) tsp
Cumin seeds (Jeera) tsp

Method:
1. Heat mustard oil in a pressure cooker, add panch phoran, chopped ginger, dry red chillies and green chilli, mix well and saut for 30 sec.
2. Add potatoes, cauliflower, tomato, green peas, salt, turmeric powder and cumin powder, mix well and saut 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: https://www.youtube.com/user/chefharpalsingh

Follow me on Facebook: https://www.facebook.com/chefharpalsokhi/?ref=bookmarks

Follow me on Twitter: https://twitter.com/harpalsokhi

Follow me on Instagram:
https://www.instagram.com/chefharpalsokhi/?hl=en

Follow me on Linkedin: https://in.linkedin.com/in/harpalssokhi

Follow me on Pinterest: https://www.pinterest.co.uk/harpal7793/