This is a versatile rice dish which can be eaten by itself or with Ghee or butter added to it.
It is also often eaten with Indian pickles or with mango pulp.
More often, curds or Kadhi made from curds is poured over it and enjoyed along with Papads and pickles.
When eaten with curds, vegetable like potatoes, carrots, cauliflower, French beans and the like are added to the dish and cooked along with the rice. You may choose your own vegetables to be added. This form of Khichri is called MUNGI KHICHRI meaning dumb khichri. Again, a Parsi tongue-in-cheek description.
Parsis eat it with egg, fish or mutton Saas or Patia.
Rice 3/4 cup
Tur dal 1/4 Cup;
Oil 1 tsp;
Cardamom 2 pieces of 1 inch each;
Black pepper 6 to 8 balls;
Cloves 6 to 8;
Bay leaves 2;
Turmeric powder 1/4tsp;
Salt to taste.
Wash the rice. Drain.
Refill the rice vessel with fresh water and Leave the rice to soak for at least 15 minutes.
Wash the dal in another vessel till the water clears of the cloudiness.
Refill the dal vessel with water, and leave to soak for 15 minutes.
Then heat the oil in a cooking vessel.
Add the cardamom, black pepper, cloves and bay leaf in the hot oil.
Fry for a few seconds till they give off their aroma.
As soon as spices start to give off their Aroma, add the dal and fry for about 20 seconds.
Add two and a half cups of water salt and cook the dal till parboiled.
While cookind the dal, remove any scum that may rise.
When the dal is half cooked, add the rice, turmeric and salt.
Cook till well done.
The rice should be soft and must flatten when pressed between thumb and index finger.
Grains must remain separate and not mushy or lumpy.