I am not a particularly devout Hindu. Quite unaware of rituals, my relationship with Durga Pujo has been more cultural than religious.
Come to think of it, this must be true for many Bengalis. Rituals had already dimmed under the influence of the leaders of the Bengal Renaissance. The 30 years of communist rule in independent India had further side-lined religion in West Bengal. Over the years, Durga Pujo has become a time for fun and ethnic identity, a time when young girls agree to wear sarees, their moms put on sindoor and search for their shankha-pala and men are found awkwardly standing on their beds, trying to wear a traditional dhuti! All this done, the entire family makes a beeline to the food court set up along the main tent that houses the Durga idol.
But Bhog is not to be found in these stalls and is never supposed to be sold. Bhog is akin to a prasad where food is offered to the idol first and then the blessed food is shared by all the devotees. Between the 19th and 20th centuries, Bhog had become a matter of ego in the elite homes of Kolkata that hosted a Durga Pujo for their own family and dependents. Even now, these family homes are famous for their Bhog set, served only during Durga Pujo to all who visit.
At its simplest, Bhog includes khichudi, labda, beguni, chatni, and rasogolla. Expanded, it includes … well, the sky’s the limit!
Blend all ingredients in a grinder jar to make a fine powder. Store at room temperature and use as required.
In a kadai (wok) roast the unwashed dal on medium flame until aromatic. You don't want the colour to change. Take out, mix with rice and wash (no more than twice else the dal will lose its nutty flavour). Drain and set aside by spreading on a tray to dry out.
Heat the oil in a kadhai and fry the potatoes until semi-cooked. Take out and set aside. Fry the cauliflower florets unti they turn slightly reddish. Set aside.
In the remaining oil, add the jeera, tej patta, half the ginger paste, garam masala powder, and stir for a minute. Add the washed rice and dal. Fry for a minute. Add the turmeric and salt.
Add 8 cups of hot water and cook in a pan. Alternatively you could use the pressure cooker and give 2 whistles. Open and check for salt. The mixture should flow (like dosa batter). You may add a little more hot water if you want the consistency to be more liquid.
Add the fried vegetables, frozen peas, and the remaining ginger paste; cook for a minute. Add sugar and cook for another minute. Turn the heat off. Add roasted jeera powder and a generous dollop of home-made ghee.
Refrigerate
Don't over-roast the dal as it will then take longer to cook.
Add only hot water to the khichudi.
Keep the khichudi fairly liquid, stirring often if cooking in an open pan.
