Khichri/Khichdi/Khichuri is derived from a Sanskrit word simply meaning rice and lentil.
It has many variations and is popularly related to as a comfort food. The texture generally is wet rather than dry, similar to a risotto. It is often seasoned with clarified butter or pure ghee. From the Greeks to the Persians, it was a favourite of the Mughal Emperor Akbar!
Egyptians and their neighbours add vegetables to it, while the Indian sub-continent likes to serve it with yogurt or other forms of curries. The people of Maharashtra living on the Arabian Sea however tend to add shrimp to their Khichri.
Healthy and simple, it is generally the first forms of solid food introduced to babies. Being affordable as a self contained complete meal, it is the food of the masses. Many cultures dedicate a meal of Khichri during their week of wedding festivities.
|A serving of a simple Quinoa Khichri|
The Quinoa Khichri is a great alternate for being gluten free. It has lots of nutrients and digests easily.
In a pot measure
1 cup quinoa
1 cup red split masoor lentils, washed and drained
1 cinnamon stick
salt to taste
Add 3 cups of chicken or vegetable broth and bring this to a boil. Lower the flame and allow this to cook until the liquid is reduced and you can see the top of the grains.
Cover and simmer for 30 minutes.
Fluff with a fork and serve.
Soaking them overnight before cooking it takes away the tad of bitterness the outside of this ancient grain can sometimes have. If you do not have the time soak them for a few hours and drain.
The stock may have enough salt already, add little first.
Add black peppercorns, cloves, bay leaf, crushed fried onions as you would for your khichri if you like.
If you want to eat this as a side to a grilled piece of chicken or fish, add a touch of lemon zest, orange zest, finely chopped parsley or any favourite fresh herb for flavours.
Alternately add chopped black or green olives, mushrooms, nuts the choices are endless.
Eat this with a yogurt based kudhee if you wish or other foods like Patio and Sas.
For more on Parsi Food recipes and its origin read my cookbook
The Art of Parsi Cooking; reviving an ancient cuisine.
Try a Prawn Qunioa Salad
Read more about the grain Qunioa
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