Authentic Indian Khichda Recipe: A Hearty Delight for Every Occasion

Ingredients

  • 1 cup wheat
  • 1 cup rice
  • 1/2 cup split Bengal gram (chana dal)
  • 1/2 cup split green gram (moong dal)
  • 1/2 cup split pigeon peas (toor dal)
  • 1 cup meat (beef, mutton, or chicken), cut into small pieces
  • 2 onions, finely chopped
  • 2 tablespoons ginger-garlic paste
  • 2 teaspoons red chilli powder
  • 2 teaspoons turmeric powder
  • 2 teaspoons garam masala
  • 4 cups water
  • 2 tablespoons ghee (clarified butter)
  • 2 tablespoons oil
  • Salt, to taste
  • Fresh coriander leaves, chopped, for garnish
  • Fried onions, for garnish
  • 1 lemon, cut into wedges

Steps and instructions

  1. Wash the wheat, rice, and all the lentils (chana dal, moong dal and toor dal) together. Soak them in enough water for about 4-5 hours.
  2. In a heavy-bottomed pot, heat the oil and ghee together over medium heat.
  3. Add the finely chopped onions to the pot and sauté until they turn golden brown.
  4. Add the ginger-garlic paste to the onions and sauté for a couple more minutes.
  5. Add the meat to the pot and cook until all the pieces are evenly browned.
  6. Drain the grains and lentils and add them to the pot. Stir well to combine everything.
  7. Add the red chilli powder, turmeric powder, garam masala, and salt to the pot. Mix well so that the spices are evenly distributed.
  8. Add water to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2-3 hours, or until the grains and lentils are well cooked and have a porridge-like consistency.
  9. Once the khichda is cooked, garnish with fresh coriander leaves and fried onions.
  10. Serve hot with lemon wedges on the side.

Tools for making

  • Pot - A heavy-bottomed pot to cook the khichda.
  • Cutting board - To chop the onions and meat.
  • Knife - For cutting the onions and meat into small pieces.
  • Measuring cups - To accurately measure the wheat, rice, and lentils.
  • Measuring spoons - For precise measurement of spices.
  • Wooden spoon - To stir and mix the ingredients in the pot.
  • Ladle - To serve the khichda.
  • Serving bowls - To serve the khichda.
  • Garnish tools - Fresh coriander leaves, fried onions, and lemon wedges for garnishing.

Recipe variations

  • Vegetarian/Vegan Option: Omit the meat and replace it with vegetables like carrots, peas, and potatoes to make a vegetarian or vegan version of khichda.
  • Spice Variation: Adjust the amount of red chilli powder according to your spice preference. You can make it milder or hotter as per your taste.
  • Grain Variation: Instead of using wheat and rice, you can try using barley or quinoa for a different twist on the recipe.
  • Protein Variation: Instead of meat, you can use paneer (Indian cottage cheese) or tofu for a vegetarian protein option. Alternatively, you can also add boiled eggs to the khichda.
  • Herb Flavoring: Experiment with adding different herbs and spices such as cinnamon, cardamom, bay leaves, or cloves to enhance the flavor of the khichda.
  • Garnish Options: Besides coriander leaves and fried onions, you can also garnish the khichda with roasted cashews, almonds, or raisins for added texture and flavor.
  • Broth Variation: Instead of water, you can use vegetable or chicken broth to cook the khichda for a more flavorful result.
  • Healthy Twist: To make the recipe healthier, you can use olive oil instead of ghee and reduce the amount of oil used overall.

Recipe overview

Khichda is a traditional Indian dish that is essentially a meaty version of the beloved Khichdi. This rich and hearty dish is made with a mix of grains and lentils, cooked slowly with meat and a blend of fragrant spices, resulting in a delicious, comforting meal that's perfect for sharing with family and friends. Khichda is often enjoyed during special celebrations or religious occasions, but it's also a warm and satisfying dish that can be made anytime you're in the mood for something hearty and filling. The recipe involves slow cooking, which allows the flavors to meld together beautifully. This recipe is a simple and straightforward guide to making your own Khichda at home. Expect a delectable, one-pot dish that's worth the time and effort. Serve it hot, garnished with fresh coriander leaves and fried onions, and a squeeze of lemon for an added zesty kick. Enjoy the process of making this traditional dish and the compliments that are sure to pour in!

Common questions

  1. Can I use different types of lentils? Yes, you can use different types of lentils based on your preference. The recipe calls for chana dal, moong dal, and toor dal, but you can substitute or add other lentils like masoor dal or urad dal if you like.
  2. Can I use any type of meat? Certainly! You can use beef, mutton, or chicken according to your preference and dietary restrictions.
  3. What can I serve with khichda? Khichda is usually enjoyed on its own, but you can serve it with a side of yogurt, pickles, or bread like naan or roti.
  4. Can I make khichda without meat? Absolutely! You can make vegetarian khichda by omitting the meat and adding more vegetables like carrots, peas, and potatoes.
  5. How do I adjust the spice level? If you prefer a spicier khichda, you can increase the amount of red chilli powder. Similarly, if you prefer a milder flavor, you can reduce the amount of red chilli powder or omit it altogether.
  6. Can I make khichda in an Instant Pot or pressure cooker? Yes, you can make khichda in an Instant Pot or pressure cooker. Simply follow the same steps but adjust the cooking time according to the instructions provided by the manufacturer.

Serving dishes and utensils

  • Pot - A heavy-bottomed pot to cook the khichda.
  • Spatula - A spatula or spoon for stirring the ingredients while cooking.
  • Knife - A knife for chopping onions and cutting the meat into small pieces.
  • Cutting Board - A cutting board to chop onions and prepare the ingredients.
  • Measuring Cups - Measuring cups to accurately measure the wheat, rice, lentils, and water.
  • Cooking Spoon - A cooking spoon to mix the ingredients and stir the khichda while cooking.
  • Garnishing Bowl - A bowl to hold the garnishes like fresh coriander leaves and fried onions.
  • Serving Bowls - Bowls to serve the hot khichda.
  • Lemon Squeezer - A lemon squeezer to extract juice from the lemon wedges for serving.

Origin stories

Khichda is a grand display of India's culinary heritage, tracing its roots back to the royal Mughal kitchens. This one-pot dish is essentially an Indian take on haleem, a slow-cooked stew that was loved by the Mughals. The Indian cooks of the royal courts, in their creative spirit, incorporated local grains and lentils to the recipe, thus giving birth to khichda. This dish is usually prepared during the holy month of Muharram in the Indian subcontinent and is a testament to the harmony of diverse food cultures that India is known for. The robustness of the spices, the heartiness of the grains, and the succulence of the meat come together to create a melody of flavors that sends one's taste buds on a journey through the rich tapestry of Indian cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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