Masoor or Moong Dal Khichdi
This comforting Parsi-style Khichdi combines rice with either red lentils (masoor) or split green gram (moong) for a wholesome, protein-rich meal. Unlike other variations where lentils are par-boiled separately, this method cooks the grains together in a single pot, resulting in a creamy, harmonious texture that is easy to digest. While traditionally vegetarian, the recipe includes a unique historical variation to add minced meat directly to the pot for a savory, hearty one-dish meal.
Ingredients
- 1 cup Rice (Originally '1 Tipri'. Converted to standard cup measure.)
- 1 cup Masoor Dal (Red Lentils) or Moong Dal (Split Green Gram) (Originally '1 Tipri'. Use either Masoor or Moong dal as preferred.)
- 6 cups Water (Originally '1.5 Seer'. Converted to approx 6 cups (1 Seer ≈ 4 cups).)
- 1/2 cup Minced Mutton or Lamb (Optional) (Optional ingredient mentioned in text ('minced meat'). Quantity estimated for this portion size.)
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe).)
- 2 tablespoons Ghee (Quantity estimated for serving/cooking (implied by Khichdi preparation).)
Instructions
- 1Pick over the rice and dal (lentils) to remove any stones or debris. Combine the rice and dal together and wash them thoroughly.
- 2In a large pot, combine the washed rice and dal mixture with the water. If using the optional minced meat, add the raw minced meat directly to the pot with the grains at this stage. Add salt to taste.
- 3Bring the mixture to a boil, then reduce heat to low. Cover and simmer until the water is absorbed and both the rice and lentils are fully tender and soft. Unlike Tuvar dal khichdi, do not par-boil the lentils; they should cook together with the rice from the start.