Rangoon-Style Khichdi
This traditional Rangoon-style Khichdi transforms simple rice and tuvar dal into a rich, savory porridge with a texture similar to soft malida. The dish is slow-cooked with turmeric and a generous amount of ghee, then vigorously mashed to create a creamy, comforting consistency that melts in the mouth. While historically associated with Muslim cuisine where it was prepared without turmeric, this version adds a golden hue and earthy warmth perfect for a satisfying meal.
Ingredients
- 1/2 cup Rice (Rangoon or short-grain) (Part of the '1 tipri' combined measure in original text.)
- 1/2 cup Tuvar Dal (Split Pigeon Peas) (Part of the '1 tipri' combined measure in original text.)
- 4 cups Water (Originally '2 seers' (approx 4 cups).)
- 1 teaspoon Salt (Quantity estimated (originally 'to taste').)
- 1/2 teaspoon Turmeric powder (Originally '1/2 flat spoon'.)
- 4 tablespoons Ghee (Originally '1 navtank to 5 tolas' (approx 2 oz or 50-60g).)
Instructions
- 1Combine the rice and tuvar dal. Pick through them to remove any debris, then wash them lightly.
- 2Place the washed grains in a tinned vessel (or heavy-bottomed pot). Add the cold water, salt, and turmeric powder. Cover the pot and place it on the stove over medium heat.
- 3When the rice and dal are cooked through but a little water still remains in the pot, add the ghee. Cover the pot again. Periodically uncover and mash the mixture vigorously with a spoon to break down the grains.
- 4Continue cooking until all the water has evaporated and the dal has completely broken down. The mixture should be uniform and very soft, similar to 'malida' (a soft mash). Remove the lid and stir frequently, scraping the bottom to ensure the khichdi does not stick or burn. Once it is completely mashed and free of excess water, remove from heat and serve.