Kitcherry Rice
From Anglo-Indian cookery at home, 1895
Ensure every grain of rice and dhall is separate.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 8. The excerpt below is the record exactly as published.
Kitcherry” Eico. — Take half a pint of “dhall,” or split lentils or dry peas, and steep them in water ; to this add half a pound of clean rice, a little sliced green ginger, salt and allspice
Cook this with the app: pantry check, scaling, and the assistant.