Masoor Daler Patla Khichuri aar Ilish Mach Bhaja

%Masoor Daler Patla Khicuri

Masoor Daler Patla Khichuri is a signature Bengali runny Khichri cooked with Red Lentil and Gobindobhog Rice. This when served with Ilish bhaja is considered as a quitessencial Bengali meal


For Masoor Daler Patla Khichuri:

  • 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: 1/2 Tsp.
  • Garlic Paste: 2/3 Tsp.
  • Green Chili: 2-3
  • Dried Red Chili: 1
  • Cumin Seed: 1/2 Tsp.
  • Turmeric Powder: 1 Tsp.
  • Cumin Powder: 1/2 Tsp.
  • Red Chili Powder: 1/2 tsp.
  • Bengali Garam Masala Powder: 1/2 Tsp.
  • Sugar: 1 Tbsp.
  • Salt: to taste
  • Mustard Oil: 2 Tbsp.
  • Ghee: 1 Tsp.

For Ilish Mach Bhaja:

  • Hilsa Fish: 4 Piece (100g each)
  • Turmeric Powder: 1 Tsp.
  • Salt: 1 Tsp.
  • Mustard Oil: 2 Tbsp.


Masoor Daler Patla Khichuri:

  1. Wash Rice and Lentil separately and keep those aside.
  2. Cut Potatoes in half and make the thin slice of onion and tomatoes.
  3. Now heat the oil in a wok and fry Potatoes till those turn golden in color. Keep those aside after frying properly.
  4. Temper the same oil with Dried Red Chili and Cumin Seed.
  5. Add sliced Onions to the tempering and cook until onions turn golden brown in color.
  6. Add chopped Tomato and Ginger-Garlic Paste and cook until tomatoes soften completely and the mixture releases oil.
  7. Now add half of the turmeric powder, Chili Powder, Salt and Sugar and cook for 1-2 minutes.
  8. Add washed Masoor Daal and cook for 2 minutes in medium flame and finally add washed rice and cook for 2-3 minutes.
  9. 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.
  10. Transfer the cooked Rice-Daal mix and fried potatoes to the vessel containing boiling water and then cook in medium flame.
  11. Cover the vessel with a lid and cook for 10 minutes. Stir in between.
  12. 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.
  13. Add slit green chilies and Garam Masala powder to the Khichuri and cook for 1-2 more minutes.
  14. Switch the flame off and sprinkle some Ghee and mix properly.
  15. Masoor Daler Khichuri should be a bit runny in texture. Adjust Water accordingly.

Ilish Mach Bhaja:

  1. Wash pieces of Ilish properly and rub fish with Turmeric Powder and Salt and keep those aside for 10 minutes.
  2. Heat Mustard Oil in a wok and fry fish pieces lightly on the medium flame from both side and strain from the Oil.
  3. Serve hot Ilish Mach Bhaja with Masoor Daler Khichuri.
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