Aamira Haseeb shared her recipe of Khichda with us. Its a mutton, lentil and wheat; all in one dish with a perfect balance of the right amount of proteins and carbs. Aamira is from Bangalore and this recipe has been handed down from generations. All parts of India have their own take on this dish.
When the recipe got posted it brought on an interesting conversation on the difference between Haleem and Khichda and how they are made in different parts of the country. So while Haleem is for the patient cook as it is cooked for 7/8 hrs and the meat completely disintegrates completely by the end of the cooking; in Khichda the meat still has a bite to it and is visible.
Replying to a query, Aamira also said that mutton can be replaced with chicken if one wants but then one must add chicken stock as well to intensify the flavor .
Here is the recipe:
1/2 kg of broken wheat soaked for 3-4 hrs and cooked till creamy .
100gms of each tur, masoor, mung and channa dal
1 cup of rice cooked in pressure cooker till soft
3 green chilies whole
2 tsp of red chilly powder
1/2 tsp of garam masala
1/2 tsp haldi powder
2 inch piece of cinnamon
curd 1/2 cup
sliced onions 3
tomato puréed 2
Fry onions till golden then add whole spices, ginger, garlic, spice powders give it a stir then add the tomato purée and green chillies. Once oil floats on top ( 1/2 cup oil ) add mutton and further roast.
Add 1/2 cup curds and pressure cook the same for 15 mins.
You then add this to the lentil and wheat mixture. Keep on slow flame till everything is amalgamated.
– Recipe by Aamira Haseeb, Compiled by Mona Malik