After almost 3 months of vigorous planning, we finally shifted our base to Kolkata from Gurgaon and City of Joy welcomed us with the droplets of Monsoon! From last few days we were happily having outside food and finally, after managing the unpacking a bit along with the office core, I found some time to cook today! Believe me proper cooking after around 10 days is nothing but amazing that too a Monsoon special Bengali platter; Masoor Daler Patla Khichuri aar Ilish Mach Bhaja (Khichdi with Red lentil a.k.a Masoor Daal along with fried Hilsa fish).
Masoor Daler Patla Khichuri aar Ilish Mach Bhaja, the rainy afternoon treat!
Though Khichuri is prepared with Lentil and Rice However, Bengali Khichuri is not synonymous to North Indian Khichdi! Khichdi is considered as comfort food in North India while Bongs prefer to have Khichuri during monsoon and winter and it is considered as a heavy food. We mostly prepare Khichuri using either Moong Daal or Masoor Daal.
Moong Daal Khichuri is one of the famous foods prepared as part of BHOG. Masoor Daal Khichuri is a bit runny in texture and mostly tempered with onion and garlic. Coming to Ilish Mach, it requires no introduction to Bongs! We love to have our Khichuri along with fried Hilsa during the Monsoon.
Other Bengali Comfort food!
Actually, I was planning to cook some “Daal Bhat Aloo Bhate” (Daal, Plain Rice, and Mashed Potato) today but Mehebub came back with a fresh Hilsa….and Monsoon played the role of catalyst and Hubby asked, “can we have some Patla Khichuri with Ilish Mach Bhaja?” Then 30 minutes of hassle-free cooking and I ended on making the Uttom Suchitra combo of Bengali food; Masoor Daler Patla Khichuri aar Ilish Mach Bhaja. I’ve fried a piece of Rui Mach for the little one since she has not tasted Ilish till now! Masoor Daler Patla Khichuri aar Ilish Mach Bhaja and dollop of Sweet Mango Pickle prepared and send by Mom in law! Errrrr Our dinner is special today!
Here’s how I cook Masoor Daler Patla Khichuri at Debjanir Rannaghar!
- Masoor Daal/ Red Lentil: 150 g (1 Cup)
- Gobindobhog Rice: 150 g (1 Cup) (Basmati Rice can also be used)
- Potato: 3
- Onion: 2
- Tomato: 2
- Ginger Paste: ½ Tsp.
- Garlic Paste: ⅔ Tsp.
- Green Chili: 2-3
- Dried Red Chili: 1
- Cumin Seed: ½ Tsp.
- Turmeric Powder: 1 Tsp.
- Cumin Powder: ½ Tsp.
- Red Chili Powder: ½ tsp.
- Bengali Garam Masala Powder: ½ Tsp.
- Sugar: 1 Tbsp.
- Salt: to taste
- Mustard Oil: 2 Tbsp.
- Ghee: 1 Tsp.
- Hilsa Fish: 4 Piece (100g each)
- Turmeric Powder: 1 Tsp.
- Salt: 1 Tsp.
- Mustard Oil: 2 Tbsp.
- Wash Rice and Lentil separately and keep those aside.
- Cut Potatoes in half and make the thin slice of onion and tomatoes.
- Now heat the oil in a wok and fry Potatoes till those 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 and 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 in medium flame and 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 remaining turmeric powder, Chili Powder, Salt and Sugar to it and start boiling it in 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 and 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.
- 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.
- Serve hot Ilish Mach Bhaja with Masoor Daler Khichuri.
Video link for MAsoor Daler Patla Khichuri!
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 on dolonchttrj@gmail.com. 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!
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