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The monsoon season in West Bengal is a time of nostalgia and culinary delight. The memories of rain-soaked afternoons, the soothing sound of raindrops, and the comforting aroma of khichuri simmering on the stove are deeply ingrained in Bengali culture. The monsoon and khichuri are inseparable, as this simple yet hearty dish perfectly complements the cool, wet weather. Khichuri, a mixture of rice and lentils cooked with spices, embodies the essence of Bengali comfort food. Each khichuri dish brings a unique taste and texture which makes it a beloved meal during the monsoon season.
The first written mention of khichdi is in the Indian epic Mahabharata. The events in this story probably happened between the 9th and 8th centuries BCE. As it says, Draupadi fed the Pandavas khichdi while they were away. Later on, Khichuri became popular in Bengali homes, especially during the rainy season. Since it was so flexible, different things could be added to it, like vegetables, spices, and sometimes meat or fish, to reflect regional and cultural influences. People still love Bengali khichuri, often served with fried vegetables, pickles, and a touch of ghee and signifies warmth, simplicity, and tradition.
From the traditional Bhaja Mug Daal Khichuri to the rich Mangshor Khichuri, each version offers a unique flavour profile. When veggies, fish, or meat are added, the flavour of khichuri is enhanced and it becomes a dish that is suitable for all palates. The popular khichuri varieties listed below perfectly encapsulate the essence of Bengal's monsoon season.
Monsoon And Bengal Khichuri: Memories And Varieties
Bhaja Mug Daal Khichuri
Slurrp reached out to food expert Samita Halder for some exclusive Bengal-specific khichuri dishes. Bhaja Mug Daal Khichuri is one of them. This is a popular monsoon dish in Bengal. Made with Gobindobhog rice and roasted sona moong dal, it is cooked to a thick consistency with ghee, red and green chillies, and a touch of ginger. This khichuri is often garnished with cashews and raisins, adding a subtle sweetness. It is perfect for a rainy day, offering warmth and comfort with every bite.
Bhoger Khichuri And Anarosher Chutney
Bhoger Khichuri is a special khichuri offered to deities during festivals like Durga Puja, Lokkhi Puja, and Saraswati Puja. This iconic khichuri is made with gobindobhog rice and roasted moong dal. Adding vegetables including potatoes, tomatoes, peas and cauliflower, enrich the nutrition and taste of this dish further. For the spicy twist and flavour, you can add ginger paste, roasted cashew paste and saute these ingredients in ghee. Once prepared, when it’s served with Anarosher Chutney, adds a next-level culinary beauty which cannot be missed.
Mangsher Khichuri
Mangsher Khichuri is so much loved in Bengali households. As the name mentions, this khichuri with mutton or chicken keema, creates a rich and hearty meal. The Gobindobhog rice and moong dal are cooked with spices, peas, and potatoes, then mixed with spiced chicken/mutton keema. This khichuri is cooked to a medium-dry consistency, making it perfect for a rainy day. The addition of garam masala and ghee enhances the flavour that makes it a favourite among meat lovers.
Image Credit: Instagram | foodie_modak
Bhuni Khichuri
Food expert Samita Halder provided Slurrp with some of the lesser-known Bengal-oriented khichuri dishes everybody should try. Bhuni khichuri from Bengal is such a dish. Bhuni Khichuri is a dry, pulao-like khichuri made with Gobindobhog rice and sona moong dal. The rice and dal are sautéed with ghee, jeera, and whole spices like cardamom, cinnamon, and clove. Green chillies, ginger paste, and raisins are added for flavour. This khichuri is cooked until the rice and dal are 80% done, then left to rest, allowing the flavours to meld. It is a fragrant and delicious dish that pairs well with fried fish or papad.
Ilish Khichuri
Ilish Khichuri is a monsoon delicacy that combines khichuri with the evergreen hilsa fish. The Bengal favourite Gobindobhog rice and moong dal are cooked with turmeric, bay leaves, and green chillies, then mixed with a spiced hilsa fish curry. This khichuri is rich and aromatic, with the flavours of mustard oil and spices complementing the tender hilsa fish. It is a luxurious dish that celebrates the monsoon season.
Peyaj Ar Masoor Dal Er Khichuri
Masoor Dal r peyaj er Khichuri is a simple yet flavourful khichuri made with short-grain rice and red lentils. The rice and lentils are cooked with spices like turmeric, cumin, and coriander, along with potatoes and green chillies. This khichuri is often garnished with ghee and served with fried fish or omelette, making it a comforting meal for a rainy day. The addition of Anarosher Chutney adds a sweet and tangy contrast to the dish.
Bengalis have their own personal emotion with khichuri. Starting from festivals to a healthy meal to a monsoon lunch, khichuri is everywhere for Bengalis. This is a symbol of comfort and tradition. Each variety of khichuri brings its unique flavours and memories, making it a cherished dish. The versatility of khichuri allows it to be adapted to different tastes and preferences, ensuring it remains a favourite among Bengalis.
