Monsoon Season Bengali Khichudi Thali for lunch

Name: Monsoon Season Bengali Khichudi Thali for lunch
Total time: 6600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup Gobindobhog Rice; 3/4 cup Moong Dal (I prefer Dal to be more to Rice), one can use half and half too; 1 Tbsp whole garam masala - 1/2” cinnamon stick, 2 cloves, 3 green cardamoms, 1 bay leaf, 1 whole red chilli split, 1/4 tsp cumin seeds; 1/4 cup masala mix of 1 Tbsp ginger paste + 1 tsp red chilli powder + 1/4 cup hot water(hot water is the key to the taste); 1 medium size potato peeled, quartered and marinated with 1/4 tsp turmeric powder, 1/4 tsp red chilli powder; 1-2 green chilli slit; 1 medium size tomato quartered; 1/2 tsp salt; 3-4 Tbsp ghee; 1.5 cups hot water; 1 medium size Begun or Eggplant washed and halved; 1 cup Besan; 1/4 tsp nigella seeds; 1/2 tsp salt; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; 1/2 cup mustard oil to fry; 4 medium size tomatoes sliced; 1/4 cup sugar; 1/8 tsp salt; 1/2 tsp raisins; 1 Tbsp ghee; 1/2 tsp Panchphoron; 1 whole red chilli; 1 bay leaf; 2 Tbsp mustard oil; 1/4 cup Gobindobhog rice; 2 cups milk; 1 Tbsp ghee; 1 bay leaf

Madhumita Bishnu @Madhubish27

Kolkata

#CA2025
Monsoon brings in variety to a Bengali Thali and can be a veg or non veg platter. I chose a mix and today being a rainy day I could not think of a better way to celebrate - Khichudi is a staple for me and I can have all year through. The Bengali variety in particular is my favourite and I’ve tried some other states Khichudi but Bengali style continues to steal my heart. I added Labra which is a mixed veg side dish, a Beguni (Eggplant fried in Besan), a Rui Macher Dim’r Bora (Fish roe fried in Besan too), a tomato chutney and of course Payesh, a Bengali classic cooked by all in different style for sure. Every Indian home has its own recipe for Payesh and it’s a traditional dessert that I feel must accompany a Bengali Thali. This completes my lunch today 😊

Madhumita Bishnu @Madhubish27

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Ingredients

Prep time -30 mins, Cooking time -1hr20mins

2 servings

Khichudi
1/2 cupGobindobhog Rice
3/4 cupMoong Dal (I prefer Dal to be more to Rice), one can use half and half too
1 Tbspwhole garam masala - 1/2” cinnamon stick, 2 cloves, 3 green cardamoms, 1 bay leaf, 1 whole red chilli split, 1/4 tsp cumin seeds
1/4 cupmasala mix of 1 Tbsp ginger paste + 1 tsp red chilli powder + 1/4 cup hot water(hot water is the key to the taste)
1medium size potato peeled, quartered and marinated with 1/4 tsp turmeric powder, 1/4 tsp red chilli powder
1-2green chilli slit
1medium size tomato quartered
1/2 tspsalt
3-4 Tbspghee
1.5 cupshot water
Garnish with 1/2 tsp garam masala powder and 1 Tbsp ghee
Beguni (Eggplant Fry)
1medium size Begun or Eggplant washed and halved
1 cupBesan
1/4 tspnigella seeds
1/2 tspsalt
1/2 tspturmeric powder
1/2 tspred chilli powder
1/2 cupmustard oil to fry
Tomato Chutney
4medium size tomatoes sliced
1/4 cupsugar
1/8 tspsalt
1/2 tspraisins
1 Tbspghee
1/2 tspPanchphoron
1whole red chilli
1bay leaf
2 Tbspmustard oil
Nolen Gur Payesh
1/4 cupGobindobhog rice
2 cupsmilk
1 Tbspghee
1bay leaf
5-6raisins
2walnuts
1 Tbspcondensed milk
1/2 cupNolen Gur or Jaggery
Labra
2 sprigPui Shaak or Malabar spinach
1medium size potato peeled and cut into cubes
1medium size pumpkin peeled and cut into cubes
1/2 tspPanchphoron
1bay leaf
1whole red chilli
1/2 tspred chilli powder
1/2 tspturmeric powder
3/4 cuphot water
2-3 Tbspmustard oil
1/8 tspsalt
Plate on earthen plate and bowls which gives a rustic Monsoon touch and aroma

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Steps

Prep time -30 mins, Cooking time -1hr20mins

1

Khichudi - Wash moong dal and rice separately and set them to dry. In a wok heat oil and add the masala smeared potatoes. Fry for 2-3 mins each side and set aside
2

In a wok heat ghee, add whole garam masala and stir for 2-3 seconds, add moong dal and rice and fry for 4-5 mins.
3

Add chopped tomatoes, slit green chillies and the masala mix of ginger and red chilli powder with hot water, stir to get rid of raw smell of ginger.
4

Add hot water and cover to cook while stirring in between as Khichudi should not stick at the bottom, when potatoes are cooked and the consistency is to your desire, add garam masala powder and ghee, Khichudi is done. Set aside
5

Beguni (Eggplant fry) - wash the Begun or eggplant and cut into halves.
6

In a bowl add Besan, red chilli powder, turmeric powder, nigella seeds, salt and mix and add water to make a batter. Add water carefully
7

Add Begun to the batter
8

In a wok heat mustard oil and add the Begun to fry, each side about 3-4 mins and flip sides. Set aside
9

Tomato Chutney - in a wok heat mustard oil, add Panchphoron, whole red chilli split, bay leaf and chopped tomatoes, cover to cook to let it soften
10

In a wok heat ghee and add raisins to fry for 1-2 seconds, set aside
11

Add the sugar, salt to the tomatoes and stir well, add fried raisins and Tomato chutney is ready - set aside
12

Nolen Gur Payesh - wash Gobindobhog rice and set aside. In a wok heat ghee and add the rice to fry for 2-3 mins, set aside
13

Add milk to the wok and boil, add the fried rice and stir to cook, when half done, add Nolen Gur, condensed milk and stir well, add bay leaf and some fried raisins. Stir
14

The Payesh is ready when you have your desired consistency
15

Labra - cut all the veggies and set aside. In a wok heat mustard oil, add Panchphoron, bay leaf, split whole red chilli and stir for 2 seconds, add chopped Pui Shaak or Malabar spinach first as it will release water, add pinch of salt and cover to let it release water and cook.
16

Add potatoes next and cook for 2-3 mins, add cubed pumpkins and cook for 2-3 mins
17

Add red chilli powder and turmeric powder and salt but carefully as salt has been added before to Pui Shaak or Malabar spinach, stir and add hot water to cook, cover
18

When veggies are cooked, set aside
19

Plate on earthen plate and bowls and enjoy a classic Bengali Monsoon time Khichudi Thali

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Madhumita Bishnu @Madhubish27

on July 16, 2025 10:01

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you