Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

For the sake of convenience I have translated the Indian “khichri” as “kedgeree,” but the kedgeree which we know in England is an entirely anglicized dish; and, to quote Mr. Veerasawmy, “not even a good imitation of the genuine Khichri.” The following plain Khichri can be served as a separate course or as an accompaniment to vegetable curries. Mango chutney is usually eaten with it. The particular lentils used in India are known as the Moong Dbal.


  • Four pints of well washed rice
  • 1 pint of Moong Dhal, well washed, a few slices of green ginger, a few peppercorns and cloves
  • 1 bayleaf, salt.


Mix the washed rice and lentils and soak in cold water for 1 hour or more. Drain off the water and add the rice and lentils to the other ingredients in a saucepan, and just cover with boiling water. Bring to the boil, cover the saucepan and simmer till the rice is tender and the water has evaporated.

An important point in adding water for the purpose of cooking rice, whether in Khichris, Pulaos, etc., is that the water must be absolutely boiling and not merely hot.