Friday, 30 January 2015

Khichri


Khichri     

Khichri | Lentils and Rice       

Khichri/Khichdi/Khichuri is derived from a Sanskrit word simply meaning rice and lentil.
It has many variations and is popularly referred to as comfort food. The texture generally is wet rather than dry, like 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! Traditionally, this Parsi Khichri is not wet but like a Palau. Served with kohra no patiyo, dahi ni kudhee or tomato saas.

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; yet it is never served at the wedding! 


       


Delicious aromatic Khichri


 

Serves 6

 

2 tbsp oil

2 tbsp fried onions

1 cinnamon stick     

2 whole green cardamoms

6 cloves

1 tsp salt

1/3 tsp turmeric

2 cups rice

½ cup red lentils

3 3/4 cups tap water

 

 

In a pan heat 2 tbsp of oil add the onions, cinnamon, cardamom, cloves, salt and turmeric. Give it a stir.

Add the washed rice and lentils. Pour in the water. 

On a high flame, bring it all to a boil. Cook till all the water is gone and you can see the top of the rice. Cover, lower the flame and steam for 22 minutes. Serve hot.

Tips

The onions are an optional addition to this Khichri and can be diced or sliced.



This can be served with

Parsi Fish or Prawn Saas from The Art of Parsi Cooking; reviving an ancient cuisine
Dahi ni Kadhi and Kheema from The World of Parsi Cooking: Food Across Borders
Jhinga no patio from The Art of Parsi Cooking; reviving an ancient cuisine

Read more about Parsi Food and its origins in my cookbook 
The Art of Parsi Cooking; reviving an ancient cuisine.

For more recipes from Parsi cuisine download

Niloufer's Kitchen: Quick and Easy
http://www.amazon.com/dp/B00HBSBLI4

http://www.nilouferskitchen.com/2014/02/quinoa-kichri.html

Photo credit Nafeesa Jalal

3 comments:

  1. The food is absolutely amazing. I hope I could taste and cook that in actual, maybe if I have much time since I am so busy working. Anyways, thanks for sharing your article. God Bless and have a good day. Visit my site too.

    triciajoy.com

    www.triciajoy.com

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  2. Wow. Awesome article. Please do more articles like this in the future. Very informational and knowledgeable. I will expect more from you in the future. For now i will just bookmark your page and surely I'm gonna come back later to read more. Thank you to the writer!


    Rica
    www.imarksweb.org

    ReplyDelete
    Replies
    1. Thank you Rica. I shall continue to strive to do my best.
      I do hope you have got a chance to review one of my e-cookbooks as well?
      Kind regards.

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