Quintessential Masoor Daler Patla Khichuri and Ilish Mach Bhaja Combo! Need I say more? Okay! Masoor Daler Patla Khichuri, a light and runny Khichri made with red lentils and Gobindobhog rice, is truly a signature Bengali dish, especially when served with crispy fried Hilsa. It's the ultimate Khichuri and Ilish Bhaja experience!
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- Masoor Daler Patla Khichuri aar Ilish Mach Bhaja, the rainy afternoon treat!
- Difference between Bengali Khicuri and North-Indian Khichdi
- Difference between Masoor Dal-er Khichuri and Bhoger Khichuri- another Bengali dish
- Video link for Masoor Daler Patla Khichuri!
- Other Bengali Comfort food!
- Here's how I cook Masoor Daler Patla Khichuri at Debjanir Rannaghar!
- Recipe Card
- Similar Recipes
- Rice-based Recipes from Debjanir Rannaghar!
- Have you tried the Bengali Masoor Daler Khichuri recipe from Debjanir Rannaghar!
- Here's the authentic Bengali Masoor Daler Patla Khichuri Pin for your Pinterest Board!
After nearly three months of careful planning, we've finally moved from Gurgaon to Kolkata! The City of Joy greeted us with the refreshing showers of the monsoon season. For the past few days, we indulged in the ease of eating out. But now, having tackled some of the unpacking alongside work, I finally had time to cook today! Trust me, cooking a proper meal after about ten days feels incredible, especially when it's a monsoon-inspired Bengali feast: Masoor Daler Patla Khichuri and Ilish Mach Bhaja - a light lentil khichdi with fried Hilsa fish.
Masoor Daler Patla Khichuri aar Ilish Mach Bhaja, the rainy afternoon treat!
Difference between Bengali Khicuri and North-Indian Khichdi
While Bengali Daal-er khichuri, made with lentils and rice, might seem similar to North Indian khichdi, they're quite different! In North India, khichdi is seen as simple comfort food. But here in Bengal, we enjoy khichuri during the monsoon and winter months, considering it a hearty and satisfying meal. We usually make it with either moong dal or masoor dal.
Difference between Masoor Dal-er Khichuri and Bhoger Khichuri- another Bengali dish
Moong Dal Khichuri is a popular dish often prepared as part of a bhog offering. Masoor Dal Khichuri, on the other hand, is a bit more liquid and usually flavored with onions and garlic. And as for Ilish Mach - well, it needs no introduction to any Bengali!
Video link for Masoor Daler Patla Khichuri!
Other Bengali Comfort food!
I had intended to make a simple Bengali meal of Daal Bhat Aloo Bhate for dinner tonight. But then Mehebub arrived home with a fresh Hilsa fish! With the monsoon season as the perfect nudge, my husband asked if we could have Patla Khichuri with fried Hilsa instead. So, in just 30 minutes, I whipped up that classic Bengali pairing: Masoor Daler Patla Khichuri and Ilish Mach Bhaja. For our daughter, who hasn't tried Hilsa yet, I fried a piece of Rui fish. And to top it all off, my mother-in-law sent over a delicious homemade Sweet Mango Pickle! Dinner tonight is definitely something special.
Here's how I cook Masoor Daler Patla Khichuri at Debjanir Rannaghar!
Recipe Card
Masoor Daler Patla Khichuri aar Ilish Mach Bhaja | Bengali Musoorir Dal Khichdi and Hilsa Fish Fry Combo Recipe
Masoor Daler Patla Khichuri is a signature Bengali runny Khichri cooked with Red Lentils and Gobindobhog Rice. This when served with Ilish bhaja is considered a quintessential Bengali meal of Khichuri and Ilish Bhaja!
Ingredients
For Masoor Daler Patla Khichuri:
- 150 g Masoor Daal/ Red Lentil 1 Cup
- 150 g Gobindobhog Rice 1 Cup (Basmati Rice can also be used)
- 3 Potato
- 2 Onion
- 2 Tomato
- ½ teaspoon Ginger Paste
- ⅔ teaspoon Garlic Paste
- 2-3 Green Chili
- 1 Dried Red Chili
- ½ teaspoon Cumin Seed
- ½ teaspoon Turmeric Powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Red Chili Powder
- ½ teaspoon Bengali Garam Masala Powder
- 1 tablespoon Sugar
- 1 teaspoon Salt or to taste
- 2 tablespoon Mustard Oil
- 1 teaspoon Ghee
For Ilish Mach Bhaja:
- 400 Hilsa Fish 4 Pieces, 100g each
- 1 teaspoon Turmeric Powder
- 1 teaspoon Salt
- 2 tablespoon Mustard Oil
Instructions
Masoor Daler Patla Khichuri:
- Wash Rice and Lentils separately and keep those aside.
- Cut Potatoes in half and make a thin slice of onion and tomatoes.
- Now heat the oil in a wok and fry Potatoes till they turn golden in color. Keep those aside after frying properly.
- Temper the same oil with Dried Red Chili and Cumin Seed.
- Add sliced Onions to the tempering and cook until onions turn golden brown in color.
- Add chopped Tomato and Ginger-Garlic Paste.
- Cook until tomatoes soften completely and the mixture releases oil.
- Now add half of the turmeric powder, Chili Powder, Salt, and Sugar and cook for 1-2 minutes.
- Add washed Masoor Daal and cook for 2 minutes on medium flame.
- finally, add washed rice and cook for 2-3 minutes.
- While cooking the spices take around 2 liters of water in a vessel and add the remaining turmeric powder, Chili Powder, Salt, and Sugar to it and start boiling it on high flame.
- Transfer the cooked Rice-Daal mix and fried potatoes to the vessel containing boiling water and then cook in medium flame.
- Cover the vessel with a lid and cook for 10 minutes. Stir in between.
- Check after 10 minutes whether both Rice and Daal cooked properly or not. If required cook for some more minutes and add some hot water if needed.
- Add slit green chilies and Garam Masala powder to the Khichuri.
- Cook for 1-2 more minutes.
- Switch the flame off and sprinkle some Ghee and mix properly.
- Masoor Daler Khichuri should be a bit runny in texture. Adjust Water accordingly.
Ilish Mach Bhaja:
- Wash pieces of Ilish properly and rub fish with Turmeric Powder and Salt and keep those aside for 10 minutes.
- Heat Mustard Oil in a wok and fry fish pieces lightly on the medium flame from both side and strain from the Oil.
Serving
- Serve hot Ilish Mach Bhaja with Masoor Daler Khichuri.
Video
Nutrition
Similar Recipes
Looking for other recipes like this? Try these:
Rice-based Recipes from Debjanir Rannaghar!
- Bengali Niramish Khichuri (Also known as Bhoger Khichuri or Bengali Moong Daler Khichuri)
- Kolkata Mutton Biryani (Also known as Calcutta Biryani)
- Birista Pulao (Also known as Piyaz Beresta Pulao)
- Ghee Bhat (Also known as Bengali Sweet Pulao)
- Awadhi Vegetable Tehri (Also known as Veg Tehari)
- Bangladeshi Mutton Tehari (Also known as Meat Tahiri)
- Bengali Basanti Pulao (Also known as Bengali Holud Pulao or Bhoger Misti Pulao)
- Bou Khuda (Also known as Boua Pulao or Bou Khudi)
- Peas Pulao (Also known as North Indian Matar Pulao)
- Pish-Pash (Also known as Pish Pash, the Indian Rice and Chicken Hotchpotch)
- Ilish Pulao (Also known as Bengali Hilsa Pulao)
Have you tried the Bengali Masoor Daler Khichuri recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at [email protected]. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here's the authentic Bengali Masoor Daler Patla Khichuri Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
deeshanibatra says
Delicious! 😀
Debjani says
Thanks Deeshani 🙂