Fruit Grains Rice, Dal and other Lentils Mango Recipes Rice

Keri ni Khichri

updated on

Aryuvedic Sweet Rice and Dal with Mango

This Mango Khichri is delicious by itself and a known parsi favorite in the mango season. Of course cooked in USA any time – it is mango time anytime!

INGREDIENTS

4 cups Rice

1 cup Tuvar Dal

1 1/2 cup sugar

4 Mangoes peeled and cubed (one per cup of rice ratio)

1 cup desiccated or freshly grated coconut

1 tbsp Ginger Garlic paste

1/2 teaspoon Salt

1/2 tsp Turmeric

Pinch of cumin seeds

1 Onion sliced

Curry leaves (optional)

3 tbsp Oil or Ghee for cooking

4 Cups of water

METHOD

Soak the Rice and Tuvar Dal for 4 – 5 hours.

Brown the onion in hot oil.

Ginger-garlic paste goes in right after sauteing the onions, saute for 5 seconds.


Add Coconut, Rice and dal, curry leaves and spices.

Stir until well blended.

Cook Rice with 4 cups of water. Do not cover Rice with water or it will get too sticky.

Cook for 20 minutes at low heat with cover, stir occasionally.

Combine mangoes, curry leaves, cumin seeds, sugar and salt. Mix well.

Remove skin and slice mango, set aside 20 slices for garnish. Cut other slices into bite-size pieces, stir into Rice (Khichri).

Garnish with slices of mango and fresh coriander leaves.

Serve hot with Papadum or Sheek Kababs

Sample recipe from my cookbook:

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Parsi Cuisine

HI THERE ! Rita Kapadia is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. She started her food blog, Parsi Cuisine. Over time, millions of people have visited her site in search of Parsi and Indian recipes. Thanks for visiting. http://www.ParsiCuisine.com

AboutParsi Cuisine

HI THERE !
Rita Kapadia is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. She started her food blog, Parsi Cuisine. Over time, millions of people have visited her site in search of Parsi and Indian recipes.
Thanks for visiting.
http://www.ParsiCuisine.com

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4 Comments

  1. Hi Ritaji,

    You haven’t mentioned how and when to use the ginger garlic paste, the coconut in the recipe. I think a few steps in the recipe have been edited out by mistake.

    Kindly check.

    Thanks again for your wonderful recipes.

    Warm regards,
    Sagar.

  2. Hello Sagar,
    You are right. Thank you for the heads-up.
    I will correct the typos.
    Ginger-garlic paste goes in right after sauteing the onions, saute for 5 seconds, just to get that fried flavor.
    Best,
    Rita

  3. Should d mangos be raw , semi ripe , or ripe as there are dishes wirh ripe mangoes too .
    Thanks dear for the recepie. Ur book too is awesome .

  4. Ripe Mangoes will make the dish sweeter and raw will make it sour.
    It is your taste buds and the availability of mango.
    I have used dried mangoes as well when the urge to make this dish come up.
    You can use any mango too.
    Thanks for the good words on the book.
    Please do share it helps maintain this website.
    Best,
    Rita

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