Khichri, Khichree, khichdi, is one of the oldest foods in the Indian subcontinent, having stood the test of time. 'Khichri' is derived from the Sanskrit word 'khiccha': it is rice with lentils seasoned with turmeric and salt, which has endless variations in taste and texture.
Khichdi may have begun as a comfort food or a simple everyday dish, but it has a long tradition of a diverse culture. Cooked with local ingredients and individual preferences, it remains a staple in India, Pakistan, Bangladesh, Sri Lanka and Nepal, where a bowlful of steaming khichri is savoured by the spoonful! British colonists chose to anglicise the khichri, which is where kedgeree originated. There is no one technique to cook khichri; it has a broad range.
While Parsis typically make a basic khichri of rice and lentils to accompany their macchi no saas, there are various options. They embrace it as a dish served in the days leading up to the wedding feast when they have a dinner of khichri ni reet, and yet it is never served at a wedding or any auspicious occasion. Mild to the palate, it is served with spicier dishes like patiyo, kheemo, and dahi ni kudhi or even cooked in “one pot” with prawns or whole mangoes for the vegetarian. Adding whole warm spices and crisply fried onions or even a handful of fresh coconut is a choice. I'm going to share my version of adu ni khichri, which was inspired by one of my many travels, this time to a wedding in Negombo, known for its long sandy beaches and centuries-old fishing industry. Negombo is a sleepy village on the Negombo Lagoon, fed through the Dutch Canal that leads to the Indian Ocean on the outskirts of Colombo, Sri Lanka. I discovered this gingery khichri served with a delicious white prawn curry, which was bold and generously laced with a local liquor called Arrack. Whichever one you decide to try first, it’s a rice delicacy that is gaining popularity worldwide – a pot of culinary choices.
The recipe: Aadu ni Khichri (Ginger and Lentil Rice)
By Niloufer Mavalvala
Serves 6
Ingredients
4 ounces (1/2 cup) red split masoor dal lentils
370 g (2 cups) rice
2 teaspoons vegetable oil
2 teaspoons finely grated or crushed fresh ginger
1 1/2 teaspoons fine sea salt
1 level teaspoon ground turmeric
480 ml (2 cups) coconut water
30 g (1/2 cup) thinly sliced fried onions, for garnish
Freshly grated coconut, for garnish (optional)
Preparation
Rinse the rice and lentils together under cold running water until the water runs clear. Drain well.
Heat the oil in a large saucepan over medium heat. Add the rice and lentils, ginger, salt, and turmeric. Stir for 1 minute. Add the coconut water and 480 ml (2 cups) water. Increase the heat and bring to a boil.
Cook uncovered over high heat until most of the liquid has evaporated and the surface of the rice is visible.
Cover the saucepan tightly, reduce the heat to low, and steam the rice for 22 minutes.
Remove from the heat and fluff the rice gently with a fork. Garnish with the fried onions or freshly grated coconut and serve.
Notes
Fresh ginger pulp gives the rice a pronounced aroma and flavor. The quantity may be adjusted to taste.
One teaspoon ground ginger may be substituted for the fresh ginger. Ground ginger loses potency during storage, so smell it before using. If its aroma is faint, use a little more. Heating the ground ginger briefly in the warm oil before adding the rice will help release its flavor.
For additional seasoning, add a cinnamon stick, a few black peppercorns or cloves, or several green cardamom pods with the rice.