Mother's khichri from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 165) by Niloufer Ichaporia King

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Yogurt soup (Dahi ni kaddhi); Wedding-style fish or shrimp (Lagan no sahas); Seafood ragout (Patia); Khima; Eggplant pickles (Vengna nu achar)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other long-grain rice for basmati, mung dal for red lentils, vegetable oil for ghee (for a vegan version); and cassia for cinnamon.

  • Ganga108 on December 21, 2021

    When I first made this khichri I was used to the plain, denser and more buttery versions of South India. Using 7 spices seemed so luxurious, even overkill. I had my doubts. But this North Indian khichri is a very special one indeed. It has to be - it is Niloufer's mother's recipe.

  • westminstr on May 08, 2014

    This recipe produced tender, golden grains of rice mixed into a lentilly sludge (my lentils completely collapsed during cooking) permeated with gentle spices and sweet, soft onions. I liked the dish and found it quite convenient to cook the rice and lentils together in one pot. My son said it was not as good as my standard rice and dal. I served it with harissa-roasted chicken legs and plain yogurt. A very comforting sort of dish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.