Waking up to a rainy morning would always bring a smile to my face. Rainy day at school, playing in the rain, paper boats and Ma would make khichdi or khichuri as we Bongs’ call it, for lunch. Khichuri, served with maach bhaja (fish fry), jhiri jhiri aloo bhaja (crispy potato fry), begun bhaja (fried brinjal) or fried fish egg (Bengali version of caviar), topped with a spoonful of desi ghee, has been my favourite meal since. Khichuri and kosha mangsho (dry mutton curry) is a much awaited delicacy in Bengali households. But no matter what the accompaniments are, Khichuri has to be topped up with a spoonful of desi ghee, we Bongs prefer the flavourful cow ghee.
Khichuri or khichdi, a mish mash of rice, dal and sometimes veggies like aloo, matar and cauli flower, considered to be a humble meal in North India, is a feast for Bengalis. There are two popular variants of khichuri in Bengal – one with red masoor dal and the other made with roasted yellow moong dal. Masoor dal khichuri is usually made with onion, garlic, ginger and served hot on a rainy afternoon with all kinds of bhajas (fries).
Bhaja (roasted) moong dal khichuri is tempered with tej patta, jeera and other whole spices. We usually put aloo, matar, gobi and tamatar in moong dal khichuri. The same veggies along with beans or anything else that you fancy can be put in masoor dal khichuri as well. Moong dal khichuri is usually served as bhog during puja with a lavish accompaniment of labra (delicious and mild Bengali mixed veggie) or badhakopir torkari (cabbage curry), beguni (maida or corn flower coated brinjal fry), fried pumpkin and crispy aloo fry and chutney (made with tomato and dates). Relishing the cold moong dal khichuri with bhaja after pujo is an experience that I so look forward to.
Another variant of Khichuri is Neeler khichuri, cooked without haldi, that devotees of Lord Shiva in Bengal have every Monday of Sawan. I first had this khichuri at my masi’s place and enjoyed every bit of it. I also like the mildly flavoured North Indian khichdi, tempered with hing and jeera, served with dahi, achaar and papad. Though it is supposed to be a sick persons’ meal I can have it anytime. Be it healthy daliya ki khichdi that I often make or bland sabudana khichdi from Maharashtra, a staple when you are fasting in these parts, I love them all. Quite a khichdi fan I am!
The South Indian variants of khichdi, Bisi bele bhaat in Karnataka and Pongal in Tamil Nadu, offer a different flavour. Though these are breakfast food in the South, Bisi bele bhaat and Pongal, served with dahi and papad make a tasty and nutritious meal anytime of the day. I am lucky to have a friend who often makes Bisi bele bhaat for me. It can be easily made with MTR’s Bisi bele bhaat masala. Though my friend usually gets the masala from Bangalore, you can check with the local MTR stores or you can try making your own masala.
Keema Khichdi is another awesome khichdi recipe that I plan to try some day. This aromatic Bohra delicacy is prepared with minced lamb, ginger-garlic paste, rice, moong dal and a melange of spices. Though its slightly time consuming this delectable khichdi is definitely worth a shot.
