This is the ideal food. It makes happy people happier and comforts those who aren’t. I’ve known my friend Firoza Cooper (now Kanga) almost since we were infants. She is my oracle and point of reference regarding Parsi food. Although she gives her cook, Lalji, most of the credit, she herself comes from a line of women known for their good food. In Firoza’s house, even the simplest things are perfect, the standard by which all others can be judged. The rotlis are so soft that you want a sari made out of them, and this khichri of hers is a treasure.
Here is the recipe in Firoza’s words: “Equal quantities of mung dal and rice soaked together for 10 minutes (half a cup of each is enough for the family). Wash well, add salt and a little haldi powder [turmeric], and pressure-cook till soft and mish-mash in texture. In a little karhai, heat some good ghee (say,
Precise proportions aren’t vital, because khichri is a flexible proposition. You can make it as thick or thin as pleases you. Cooked thin, you can serve it as a soup. Cooked thick enough to plop onto a plate, it becomes a Parsi risotto that goes well with grilled or dry-fried kavabs, or fish fried in the Parsi manner.
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