Khichada

I grew up in Bombay (Mumbai). The best part of living in Bombay was having neighbors from all over India. On each festival, we would get different dishes from our neighbors. On Christmas, it would be the goodies made of marzipan, on Eid it would be Chicken or Mutton Biryani along with Sheerkurma. On Diwali, it was ladoos or pedas made of milk and ghee, to name a few.

The Bori would make Khichada for their special occasions. I grew up eating it in my Bori friend's house and I absolutely love this dish. It is a rich dish, very similar to the Pakistani Haleem. It is made with wheat, different lentils, rice and meat. This dish is believed to have originated in Iran and Afghanistan and brought to India by the Mughals. I guess the name Khichada must have come from Khichidi (a mix of everything).

Ingredients:

• 1 ½ cup wheat
• 2 tablespoons Toor dal/split pigeon peas
• 2 tablespoons Urad dal/
• 2 tablespoons Chana dal/yellow split chickpea
• 2 tablespoons Moong dal/Mung beans
• 2 tablespoons Masoor dal/red lentils
• 2 tablespoons rice
• 2” ginger
• 4 – 5 cloves garlic
• 450 grams Llmb
• 1 big onion sliced
• 1 big onion sliced and fried (birista)
• 3-4 green chilies (or more for added heat)
• Ginger garlic paste
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder
• 2 teaspoons coriander powder or Shan Haleem masala mix
• ¾ teaspoon garam masala
• 2 teaspoons oil
• Salt to taste

For tempering

• 1 – 2 teaspoons oil
• 1 teaspoon jeera/cumin
• ½ teaspoon Turmeric powder
• 2 -3 cloves chopped garlic

Garnish:

• Few sprigs of fresh mint and some lemon juice.

Recipe:

Wash and soak the wheat, lentils and rice in water overnight. In a pressure cooker or a heavy based pot cook the wheat, lentils and rice with a teaspoon of oil, ginger and 2 -3 cloves of garlic till soft about 8-9 whistles. Let it cool. Grind this mixture in batches in the blender with a little water. Keep aside.

In another pressure cooker or pot, heat the remaining oil and sauté one big onion and green chilies till they are translucent about 4-5 minutes. Add the lamb and turmeric, chili, coriander powder and garam masala (alternatively, you can add the Haleem mix in which case there is no need to add turmeric, chili, coriander and garam masalas). Add salt to taste and add 1-½ cups of water and cook till the lamb is tender around 4-5 whistles on high flame and 3-4 whistles on low flame. Mix the lamb mixture with the ground wheat. If the mixture is too thick add a bit of water and let it heat and blend for a few minutes.

Tempering:

In a vessel, heat the oil lower the flame and add the cumin seeds. When they sizzle, add the chopped garlic and turmeric powder. Add this to the khichada. Garnish the dish with fried onions, fresh mint leaves, lemon juice and a teaspoon of oil (if you are not dieting). Serve hot.