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.