Niramish Kichuri with Alu Pulkopir Bhaja- Bengali Combo Meal

Niramish Kichuri is a Bengali staple with rice and lentils cooked in a satvik (no onion no garlic) base with vegetables. Served for lunch or brunch with a veggie side.

Bengali cuisine for me is more than the roshogollas and Sandesh. As a staunch vegetarian, it means Ghugni, Rasamalai (my fav!!) and Begun Bhaja and the ubiquitous Kichuri of course ! I had eaten today's dish as a combo meal during my stay at a friend’s house at Kolkata a few years ago. 

Panchphoron (a mix of 5 spices) is a lifeline ingredient as is mustard oil. I had the former but not the latter. And as much as I wanted to make a slightly larger spread, last week had been hectic which leaves very little time for myself . 

This Combo Meal from Bengal today - Niramish Kichuri with Alu Phulkopir Bhaja (Vegan and GF) is very low on fat, but high on nutrition and protein. Niramish Kichuri is also called Bhoger Kichuri for thsi is without meat or onion garlic and is offered during the Annual Navratri festival (Pujo) for Bengalis.

Without much ado, let’s begin to make this. I made just one portion of each for myself , but the quantities can be easily doubled / tripled. For the quantities below, a child and an adult can easily finish their lunch so plan accordingly. 

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A) Niramish Kichuri - Niramish in Bengali means without any meat. This Kichuri is light on the stomach and perfect for Summery days like these when you don’t want to be spending hours in the kitchen. Govindobhog rice is primarily used here, but Tukda Basmati is recommended as a substitute. Its a quick & great meal to put together for bachelors too !

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 You would need:

• ¼ Spilt yellow dal (Moong dal)
• ⅔ cup govindabhog (sub with  basmati rice)
• ½ cup Mixed Veggies (I used 1 carrot, 6-8 french beans and a handful of fresh green peas)
• 1 Tomato (I didn’t add)
• 1 teaspoon Oil
• ⅓ teaspoon Cumin powder
• 1 tablespoon Ghee (skip for vegan , I didn’t add) 
• 1 inch Ginger (cut into juliennes) 
• 1 teaspoon cumin seeds
• 2 broken red  chillies
• 1 Bay leaf
• 1 teaspoon Salt (or to taste) 
• ⅛ Turmeric

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How to make Niramish Kichuri

1. Soak the rice and dal separately for 20-30 mins . In a pan, add the soaked dal along with water, turmeric, veggies , ginger and 2 cups of water and let it.
2. Cook till the veggies are 80% done and the dal is cooked fully. Don’t add any salt while the dal is cooking, it will slow down the process (a pressure cooker is NOT recommended for this dish).
3. Meanwhile par boil the rice with a pinch of salt till 80% done 
4. While the dal has cooked, add the parboiled basmati rice and a little more water ¼ cup and let the rice and dal cook fully. 
5. In a tempering pan, add the ghee and oil. Splitter cumin seeds, split green and red chillies and bay leaf, switch off and add cumin powder along with a teaspoon of water so the spices don’t burn.
6. Add this tempering to the khichdi along with salt now to taste, mix well. Serve hot with papad or any fry sauté. I served it with Alu phulkopir bhaja

B) Alu phulkopir bhaja - serves 1

You need:

• Cauliflower florets - medium - ½ cup
• One medium potato - peeled and cubed 
• Oil - 1 tsp
• Panchphoron- ½ tsp
• Onions -½ medium (sliced thin) - optional
• Salt - to taste 
• Turmeric -⅛ tsp

How to make Aloo Pulkopir Bhaja

1. Par boil potato and cauliflower separately with little water and a pinch of salt and turmeric (I microwaved them for 4 mins each).
2. You may also deep fry the veggies till crisp and drain and use (as is done the traditional way)
3. In a pan, add oil and temper with 1 slit green chilli and panchphoron. Sauté the onions till slightly translucent. 
4. Add the par boiled veggies, salt & sprinkle 2-3 teaspoon of water.
5. Cook covered till veggies are soft. Serve with Luchi (Bengali puffed breads) or any bhaat and Kichuri

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Niramish Kichuri with Alu Pulkopir Bhaja- Bengali Combo Meal

Kalyani

Niramish Kichuri is a Bengali staple with rice and lentils cooked in a satvik (no onion no garlic) base with vegetables. Served for lunch or brunch with a veggie side.

5 from 5 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Soaking time 20 minutes mins

Total Time 45 minutes mins

Course Brunch, Main Course

Cuisine Bengali

Servings 1 servings

Equipment

• Pots and Pans

Ingredients

  

1x2x3x

What you need to make Kichuri

• ¼ Spilt yellow dal Moong dal
• ⅔ cup govindabhog sub with basmati rice
• ½ cup Mixed Veggies I used 1 carrot, 6-8 french beans and a handful of fresh green peas
• 1 Tomato I didn’t add
• 1 teaspoon Oil
• ⅓ teaspoon Cumin powder
• 1 tablespoon Ghee skip for vegan , I didn’t add
• 1 inch Ginger cut into juliennes
• 1 teaspoon cumin seeds
• 2 broken red chillies
• 1 Bay leaf
• 1 teaspoon Salt or to taste
• ⅛ Turmeric

What you need to make Alu Pulkopir Bhaja

• ½ cup Cauliflower florets medium
• 1 potato medium, peeled and cubed
• 1 teaspoon Oil
• ½ teaspoon Panchphoron Bengali spice mix
• ½ Onion sliced thin - optional
• ½ teaspoon Salt
• ⅛ Turmeric

Instructions

 

How to make Niramish Kichuri

• Soak the rice and dal separately for 20-30 mins . In a pan, add the soaked dal along with water, turmeric, veggies , ginger and 2 cups of water and let it.
• Cook till the veggies are 80% done and the dal is cooked fully. Don’t add any salt while the dal is cooking, it will slow down the process (a pressure cooker is NOT recommended for this dish).
• Meanwhile par boil the rice with a pinch of salt till 80% done
• While the dal has cooked, add the parboiled basmati rice and a little more water ¼ cup and let the rice and dal cook fully.
• In a tempering pan, add the ghee and oil. Splitter cumin seeds, split red chillies and bay leaf, switch off and add cumin powder along with a teaspoon of water so the spices don’t burn.
• Add this tempering to the khichdi along with salt now to taste, mix well. Serve hot with papad or any fry sauté. I served it with Alu phulkopir bhaja

How to make Aloo - Pulkopir Bhaja

• Par boil potato and cauliflower separately with little water and a pinch of salt and turmeric (I microwaved them for 4 mins each).
• You may also deep fry the veggies till crisp and drain and use (as is done the traditional way)
• In a pan, add oil and temper with 1 slit green chilli and panchphoron. Sauté the onions till slightly translucent.
• Add the par boiled veggies, salt & sprinkle 2-3 teaspoon of water.
• Cook covered till veggies are soft. Serve with Luchi (Bengali puffed breads) or any bhaat and Kichuri

Keyword Bengali Cuisine, Bengali Kichuri, Bhoger Kichuri, Moraiyo Khichdi, Niramish Kichuri, One Pot Meal, Shivratri Khichdi

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