Mwi Borok Khichdi

Mwi Borok Khichdi

Mwi Borok Khichdi

Tripuri rice and lentil porridge — short-grain rice and masoor dal or toor dal cooked together in a large amount of water with turmeric, salt, shallots, green chilli, ginger, and a piece of berma until both completely dissolve into a thick, savoury porridge. The berma seasons the porridge from within as it cooks, dispersing its fermented-salty flavour throughout. Finished with a drizzle of mustard oil or sesame oil and fresh green chilli. Unlike the northern Indian khichdi which uses ghee and warming spices, the Tripuri version uses mustard or sesame oil and derives its flavour from berma. Made during illness, for the elderly, and as the recovery meal after festivals; also the standard breakfast for children. The most basic and nutritionally complete preparation in everyday Tripuri cooking.

Cuisines

Assamese Tripuri

Best for

Breakfast Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

1 cup basmati rice
1/2 cup moong dal (yellow split gram)
1 cup diced pumpkin
1 cup chopped spinach
1 cup diced potatoes
1 cup diced carrots
1 teaspoon turmeric powder
1 teaspoon cumin seeds
2 tablespoons mustard oil
2 pieces bay leaves
2 pieces green chilies, slit
1 salt to taste
4 cups water

Instructions

  1. 1 Wash and soak the basmati rice and moong dal together for 20 minutes.
  2. 2 Heat mustard oil in a large pot over medium heat.
  3. 3 Add cumin seeds and bay leaves, and let them splutter.
  4. 4 Add the slit green chilies and sauté for a minute.
  5. 5 Add the diced pumpkin, potatoes, and carrots, and sauté for 5 minutes.
  6. 6 Drain the soaked rice and dal, and add them to the pot.
  7. 7 Add turmeric powder and salt, and mix well.
  8. 8 Pour in 4 cups of water and bring to a boil.
  9. 9 Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the rice and dal are cooked and the vegetables are tender.
  10. 10 Add the chopped spinach, mix well, and cook for another 5 minutes.
  11. 11 Turn off the heat and let the khichdi rest for a few minutes before serving.

Tips

For extra flavour, you can add a pinch of asafoetida (hing) when sautéing the spices.