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!
Servings 4 People
Calories 728kcal
Cost Rs 800
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
Serving: 300g | Calories: 728kcal | Carbohydrates: 86.3g | Protein: 42.6g | Fat: 23.2g | Saturated Fat: 3.5g | Cholesterol: 31mg | Sodium: 1290mg | Fiber: 16.6g | Sugar: 8.6g
