Kolkata’s skies have turned grey, the air smells of petrichor, and raindrops tap rhythmically on tin roofs — it’s officially monsoon season. And no rainy day in a Bengali household is complete without a steaming plate of bhuna moong dal’er khichuri paired with crispy ilish mach bhaja (fried hilsa). This iconic duo is more than food — it’s nostalgia on a plate.
Here’s a step-by-step guide to prepare the perfect Bengali style khichuri with ilish bhaja in just 8 steps.
Step 1: Roast Moong Dal for Authentic Bengali Khichuri Aroma
To get the authentic Bengali bhuna khichuri flavour, dry roast 1 cup of moong dal (yellow split lentils) on medium flame. Stir continuously until it turns golden brown and releases a nutty aroma. This is a key step — the roasting intensifies the flavour and sets Bengali khichuri apart from other versions.
Tip: Wash the roasted dal thoroughly and soak for 20 minutes before cooking.
Step 2: Choose Govindobhog Rice for Traditional Monsoon Khichuri
Use 1 cup of Govindobhog rice, a short-grain aromatic rice essential for authentic Bengali khichuri. If unavailable, use any aromatic short-grain rice as a substitute, but the flavour of Govindobhog is unmatched.
Wash and soak the rice alongside the dal. This helps reduce cooking time and ensures even texture.
Step 3: Prepare Monsoon Vegetables for Bengali Khichuri Recipe
Chop monsoon staples such as:
- 1 large potato (cubed)
- 1 carrot (diced)
- A handful of green peas
- 4-5 cauliflower florets
- 6-7 beans (chopped)
Optional: You can also include pumpkin or brinjal depending on availability. Fry the potatoes lightly in mustard oil for a richer taste — Bengalis often do this for a more robust khichuri.
Step 4: Cook Khichuri with Mustard Oil and Whole Spices
In a deep-bottomed pan or handi, heat 3 tablespoons of mustard oil until it smokes slightly (to remove pungency). Add:
- 1 bay leaf
- 2 dried red chilies
- 1 tsp cumin seeds
- 1-inch cinnamon stick
- 3-4 cloves
- 2 green cardamoms
Sauté for 30 seconds, then add 1 tablespoon grated ginger and stir. Add the drained moong dal and sauté for 3–4 minutes. Then mix in the rice and vegetables.
Step 5: Add Spices and Simmer for Perfect Khichuri Consistency
Add the following spices:
- 1 tsp turmeric
- 1 tsp cumin powder
- Salt to taste
- 1/2 tsp sugar (optional but traditional)
Mix well and pour in 4.5 to 5 cups of hot water. Stir and bring to a boil. Cover and let it simmer on low flame. The ideal Bengali monsoon khichuri is semi-runny (not dry), like a thick porridge. Stir occasionally to avoid sticking.
Step 6: Fry Ilish Mach (Hilsa Fish) in Mustard Oil for Ultimate Bengali Pairing
Meanwhile, start preparing ilish mach bhaja:
- Take 4 pieces of fresh hilsa (ilish) fish
- Rub with turmeric and salt, and rest for 10–15 minutes
- Heat mustard oil in a pan until it smokes lightly
- Shallow fry each side of the fish for about 2–3 minutes
Don’t over-fry — hilsa is delicate. Keep it slightly crisp outside but soft and juicy inside.
Optional: Save the ilish oil after frying — many Bengalis drizzle a spoon of this over the khichuri for added flavour.
Step 7: Add Ghee and Bhaja Masala for Final Khichuri Finish
Once the khichuri is cooked (grains soft, slightly mushy), finish with:
- 1 tablespoon of ghee
- 1/2 tsp bhaja moshla (roasted spice powder — made by dry roasting cumin, coriander, and red chilies)
Mix gently. The aroma of ghee and bhaja masala transforms the dish into a soul-satisfying monsoon delicacy.
Step 8: Serve Bengali Khichuri and Ilish with Traditional Accompaniments
Serve hot bhuna moong’er khichuri with:
- Fried ilish mach (hilsa)
- A piece of begun bhaja (fried eggplant)
- Papad (fried lentil crisp)
- A wedge of lemon or green chili
Many Bengali households also serve a spoon of mustard oil or ilish tel over the khichuri for an extra punch. A side of tomato chutney or payesh (rice pudding) is often added to complete the rainy-day feast.
Bengalis associate rain with indulgence — not just weather, but mood, memory, and food. This classic combo isn’t just a dish; it’s heritage. The earthiness of roasted moong, aroma of Govindobhog rice, the richness of mustard oil, and the royal taste of hilsa — all come together in a dish that warms the soul.
So, the next time Kolkata clouds gather and rain pours down, bring out your kitchen essentials and recreate this perfect Bengali monsoon khichuri and ilish bhaja — an ode to tradition, taste, and timelessness.