Warm comfort

Pushpesh Pant

The first time we were offered this delicacy we thought that the hostess was playing a mean trick on us. Wasn’t she trying to pass off some left-over khichdi? Another suspicion crossed our mind — wasn’t this haleem, the traditional ‘classic’ from Hydearabad, Bhopal and Lucknow? We had just started on harisa and alisa to put the lady on the defensive when she interrupted to request us and taste it first! What more is there to add? Try out this beauty. Great comfort food to still restless mind and equally good to start a lively conversation at the table.

Khichada

Ingredients:   
Mutton    450 gm
(boneless, cut in very small flat pieces)    
Wheat         1-½ cup
Arhar dal      2 tbsp
Urad dal     2    tbsp
Chana dal     2  tbsp
Moong dal     2  tbsp
Masoor dal     2 tbsp
Rice     2 tbsp
Ginger      2” piece
(scraped, washed, chopped)
Garlic (chopped)         4 – 5 cloves
Onion      1+1
(Large, sliced fine and medium peeled, sliced and fried)
Onion sliced and fried (for topping)    1 big
Green chilies (slit and deseeded)    2-3
Ginger garlic paste      1-1/2tsp
Haldi powder         ½ tsp
Lal mirch powder        ½tsp
Dhania powder    2 tsp
Aromatic garam masala    1tsp
(preferably homemade)
Oil    2tsp
Salt to taste
Tempering
Ghee/ oil      1 – 2 tsp
Jeera seeds      ½ tsp
Garlic chopped       2 -3 cloves
Garnish
Fresh mint leaves      1 small sprig
Ginger
(scraped, washed and cut in thin stripes like matchsticks)
Lemon juice

Method: Pick and wash the wheat, lentils and rice. Soak these in water overnight. Cook in a pressure cooker with a teaspoon of oil, ginger and 2-3 cloves of garlic for about 15 minutes. Let it cool. Grind this mixture when cool in a blender with a little water. Keep aside.Heat the remaining oil in a thick-bottomed pan and sauté sliced onions and green chilies till they are translucent. Add meat and the powdered spices turmeric, chili, coriander powder and garam masala along with salt. Put 1-½ cups of water and cook till the meat done. You may use a pressure cooker. Blend the meat with the ground grains and lentils. If the mixture is too thick add a bit of water and let it heat and blend for a few minutes. Prepare the tempering by heating oil in a ladle and putting in the cumin seeds. When they begin to crackle add the chopped garlic. Pour this over the khichda. Garnish the dish with fried onions, fresh mint leaves, lemon juice and a teaspoon of ghee.