Khichda
Khichra or Khichda, a variation of the dish Haleem is very popular with Muslims of the Indian subcontinent where it originated, cooked particularly in the holy month of Ramadan, made with goat meat or beef, lentils, spices, slow-cooked to a thick mixture.
Haleem and khichda originated from a popular Arabian dish called Harees that dates back to the 10th Century.
Haleem is cooked until the meat blends with the lentils while khichda has chunks of meat and well-cooked lentils and rice that remains coarse.
It's a family dish that is relished by each one of us, traditionally cooked with veal chops that release a distinct flavour.
My mother in law says she enjoys making it as it's wholesome, nutritious and an easy to cook meal. she makes it especially for us during the vacation with loads of goodies and love. She makes it sound so effortless and although there are many versions of it, she has simplified it with her own recipe. Honestly, it's not one of my favorite dishes but I can't stop, once I start eating!
Ingredients
1. 1 ½ cup Chana dal (lentils)
2. 1 ¼ cup Moong dal
3. 1 ¼ cup Masoor dal
4. 3 cups zeera samba/basmati rice
5. 1 ½ kg Veal/lamb with bones (medium to large size pieces)
6. 8 medium sliced onions
7. 3 finely chopped, medium tomatoes
8. 400g low-fat yoghurt,
9. 3 tbsp garlic paste
10. 3tbsp ginger paste
11. ½ tsp turmeric powder
12. 2 tsp Kashmiri red chilli powder
13. 1 tsp regular red chilli powder
14. 2 tsp coriander powder
15. ½ tsp homemade garam masala
16. 2 Maggie cubes (chicken stock with less salt)
17. Finely chopped coriander leaves
18. Finely chopped mint leaves
19. ¼ cup oil
20. Ghee as per taste
21. 2 Lemon juice
22. Water
23. Salt to taste
24. Fried onions, lemon wedges, coriander for garnish
Here We Go
For Lentils
1. Wash and soak all the lentils separately in water with salt for about 1-2 hours.
2. Boil them separately in an open dish without overcooking. You should be able to bite into them.
3. Once done, put them all together in a big container.
For Akhni (gravy)
1. Cook 7 onions in oil and ghee till light brown. Add the lamb/ veal, 2 ½ tbsp each garlic ginger paste and salt. Stir well and cook for 10 min.
2. Now, add the red chili powder, coriander powder, mix well for 2-3 minutes.
3. Add the tomatoes. Cook till soft. Switch off the stove and add the yogurt mix well making sure it doesn’t curdle.
4. Add lemon juice, garam masala, 2-3 cups water. Check salt, close the lid, bring it on high pressure, then reduce to low and cook for 20-25 min.
5. Remove allow it to cool down. Open the lid and remove the oil from the top and keep aside for garnish.
For Rice (khichdi style)
Fry 1 onion in a little oil add ½ tbsp each garlic ginger paste. Cook till soft, add turmeric powder and a few mint leaves. Add the rice and cook in the rice cooker or in an open dish with 6 cups water and cubes of chicken stock till done.
Assembling
1. In the big dish with lentils, add the cooked rice and mix well so no lumps are formed.
2. Add the akhni(gravy) and using a broad spoon gently mix everything together.
3. Serve in a broad dish with akhni oil, fried onions, coriander and lemon juice.
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