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Bhuni Khichuri recipe for Dol Purnima: A no-turmeric family classic

Food researcher Dipankar Dasgupta shares his mother’s no-onion, no-garlic festive khichuri recipe

For food researcher Dipankar Dasgupta , Dol Purnima is incomplete without a bowl of bhuni khichuri.

“Maa never used turmeric in her vegetarian dishes, and this bhuni khichuri was no exception. It is subtle, almost like a pulao,” he said, recalling how he recreated the dish as a tribute to his late mother Geetali. The recipe, passed down from his aunt Maya Dasgupta, carries the warmth of a post-Partition Bengali kitchen.

This bhuni khichuri stands apart for its gentle sweetness, the fragrance of ghee and whole garam masala, and the absence of onion, garlic and turmeric. Cashew and raisins lend a festive touch, reflecting a quiet fusion of Hindu and Islamic culinary influences.

Ingredients

• Gobindo Bhog rice: 200gm
• Sona moong dal: 200gm
• Green peas: a handful
• Cauliflower: a few lightly fried florets, optional
• Medium tomato halved
• Ginger one and a half teaspoons, grated
• Cinnamon: one-inch stick
• Cloves: 5
• Green cardamom: 4-5
• Raisins: a few
• Cashew: a few
• Cow ghee: 4 tbsp
• Salt to taste
• Sugar: 3 tsp
• Water: 800 ml

Method 

• Wash the rice thoroughly and spread it on paper to dry. Dry roast the moong dal on medium heat till light brown. Cool, then wash and drain
• Heat a heavy-bottomed wok and add ghee. Add coarsely broken cinnamon, cloves and cardamom. Stir briefly, then add ginger
• Add the dried rice and dal and stir for about three minutes till a mild spluttering sound begins
• Pour in 800ml water. Add tomato, peas, optional cauliflower, salt and sugar. Stir once and cover. When it comes to a boil, lower the flame
• Place a tawa under the wok and let it cook on dum for about 10 minutes. Add slit green chillies if desired
• Finish with a drizzle of ghee, fluff gently and serve hot with fried brinjal and chutney

— My Kolkata Web Desk