Priya Wickramasinghe, Carol Selva Rajah
By Priya Wickramasinghe
Khichhari or kitcheri is the precursor to kedgeree, a dish taken up with much enthusiasm by the British in India. There are many recipes for khichhari and the lentils can be yellow as here or moong dal. Eat it with yoghurt or chutneys and breads.
Soak the dal in 500 ml (2 cups) water in a large saucepan for 2 hours. Wash the rice in a sieve under cold water until the water from the rice runs clear. Drain.
Heat the ghee in a heavy-based saucepan over low heat and fry the cumin seeds, cloves and cinnamon for a few seconds. Increase th