Khichri is a free-form dish, allowing for many variations. Although any type of lentil can be used like Mung, Tuver, or Masoor, the most common parsi version uses Tuver dal.
White Basmati rice is used since it is easy to digest but brown rice can also be used for more fiber and minerals in your diet. The spices are variable depending on your taste and liking. So is the ratio of lentils to rice. The consistency can be runny or dry as desired, however make sure the dal and rice are thoroughly cooked and soft.
Khichri is the Ayurvedic detox food. Khichadi, pronounced kich-ah-ree and sometimes spelled “kitchari” or “khichdi,” has long been used to nourish babies and the elderly, the sick and the healthy during special times of Detox and Diet Cleansing.
This khichri was made in a Instant Pot. It came out moist, soft and took less time to make!
1/2 cup rice white or brown basmati or jasmine rice
1/2 cup Mung Dal (split) or Tuver Dal
2 cups water
1 tsp turmeric
Wash and clean the rice and dal and soak in water for 15 minutes.
In a Instant Pot and press “Brown” button.
To temper: Finely slice the onion and fry in oil till golden brown. Add cumin seeds and count to 3.
Add dal, water, salt and turmeric and bring to rolling boil on high heat. This is crucial to khichri coming out well done.
Add rice and bring to boil again.
Cover instant pot and set timer to 9 minutes.
Cook for 9 minutes covered and then keep instant pot on warm till you serve.
This rice dish goes well with kids, give with a little sugar added to 1 year old.
A khichri cleanse consists of eating khichri for breakfast, lunch and dinner for 3 consecutive days. The theory behind this regimen is to give the digestive tract (intestines) a chance to rest, regulate and heal itself.
Khichri has the primary and essential nutrients for the body, while being gentle on the digestive system. After the cleanse, stagnation in the cleanser’s digestion and metabolism is alleviated , allowing him/her to resume a normal healthy lifestyle and diet.
Drink one cup of hot water with lemon upon wakening.
Allow 30 minutes before eating breakfast.
Do yoga in this time or walk.
For breakfast eat 1 cup of cooked khichri.
For lunch and dinner eat khichri until full, avoid overeating.
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Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food.
Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India.
Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!
* This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here.
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