Yaichak Manipuri Khichdi

Manipur’s version of khichdi derived to Khechri / Khechi in local language

Image: Mathel / facebook

Main Dish

Healthy

Kanglei

Mixture

Spicy

Yaichak Manipuri Khichdi

Wednesday, July 24, 2024 By : Lukthel /

0.0 0 Reviews Add Review

Manipur’s version of khichdi derived to Khechri / Khechi in local language

17 Ingredients
45 Mins
4 People

Manipuri Khichdi, Yaichak in local name but popularly known as Khechri or Khechi is a unique variation of the classic khichdi that you might be familiar with. Unlike the more common versions, this scrumptious dish has its own distinct flavors and ingredients. Here’s what you need to know:
Ingredients include in this recipe are Rice, Toor Dal (Arhar Dal): Toor dal, also known as pigeon pea lentils, onion, raw peanuts, turmeric powder.
Manipuri Khichdi is often served during the Rath Jatra festival locally known as Kang, a significant celebration in Manipur. Enjoy it hot with a side of pickles or yogurt.
Khechri with Uti served on an inverted lotus leaf creates a perfect combination, resulting in a wholesome and satisfying meal that warms both body and soul. Wrap the hot Khechri and Uti in the lotus leaf for your adventure or camping trip. After about 2-3 hours, when you reach your destination, unfold it and enjoy the earthy aroma. This is a dish you will never forget.
Cultural Significance:
Just like any regional dish, Manipuri Khichdi reflects the local flavors and culinary traditions of Manipur. It’s heartwarming, comforting, and perfect for sharing with loved ones.
Remember, every region has its own twist on familiar dishes, and Manipur’s version of khichdi is a delightful testament to that. If you’re ever in Manipur, don’t miss the chance to savor this unique culinary creation! 😊🍲.

Yaichak Manipuri Khichdi

Preparation Time
15 minutes

Cook Time
30 minutes

Total Time
45 minutes

Servings
4 servings

Ingredients
17 ingredients

Directions
8 steps

Ingredients

Primary

	2 cups - Rice grain The foundation of this khichdi, rice adds its characteristic aroma and fluffiness.
	1/2 cup - Toor Dal (Arhar Dal) Toor dal, also known as pigeon pea lentils, provides protein and creaminess to the dish.
	1/4 cup - masoor dal Masoor dal, also known as red lentils known for the highest amount of protein among all the lentils.
	2 tbsp - Cooking Oil For cooking and flavor.
	1 tbsp - Ghee For cooking and flavor.
	1 - Bay leaf
	1/2 cup - Chimese chives Finely chopped
	1 tsp, crushed - Ginger
	5 - Green chilli Slit lengthwise.
	1/4 tsp - Asafoetida
	1 tsp - Chilli flakes
	3/4 tsp - Turmeric Powder A pinch of turmeric adds color and subtle earthiness.
	1/2 tsp - Cumin Seeds
	1 tsp - Coriander Seeds
	1 - Onion Finely sliced onion adds sweetness and texture.
	1/2 cup - Raw Peanuts Roasted and skinned peanuts contribute a delightful crunch.
	To taste - Salt

Directions

1
Wash and soak the rice for about 5 minutes
2
Take a nonstick pan, heat oil. Add bay leaves and chinese chives.
3
Add ginger, green chillies, coriander seeds and cumin seeds. Saute until the chives become tender and slightly brown. Let the spices release their aroma.
4
Add turmeric powder and chilli flakes. Add Raw Peanuts, dals and mix well.
5
Add 2 cups of water. Cover and continue heating till dal is cooked.
6
Add the soaked rice, add 1 cup water and continue heating until it’s soft and well-cooked.
7
Flip the rice carefully and add the ghee and mix well. Turn the heat off.
8
Transfer to a plate and garnish with slice onions or salad. Khechri (Manipuri khichdi) is ready to serve.