Khichdi aur Till ka Khatta

Khichdi always reminds me of my childhood when on every friday afternoon, by the time my father would come home for lunch from the masjid after the Jummah Salah, my beloved Ammi would prepare and serve Khichdi piping hot along with its accompaniments. The beautiful aroma of Khichdi used to fill the house provoking our taste buds. This dish is uniquely tasteful and very comforting, and we all used to enjoy the meal to the last morsel.. Sweet old memories!

Split Red Lentils-Masoor dal and Basmati Rice

This dish is also sometimes prepared at breakfasts in Hyderabad, especially when someone is invited for a brunch or a breakfast. Khichdi is most usually enjoyed with accompaniments such as Khatta (see below for its recipe), Qimah, Mango Pickle/Keyri Ka Achar, Papad, Qageena and Cilantro and Mint Chutney/Hara Dhaniya aur Pudine ki Chutney or the Till ki Chutney. Everyone is allowed to help themselves with whatever he/she likes as an accompaniment with Khichdi. My grandmother/dadi used to loved it along with the chutney the most. It is also very delicious when had as it is with no accompaniments. The ginger garlic paste and onion are the main flavor ingredients and give the dish a sweet-pungent flavor.

Khichdi is best for upset stomachs and diarrhoeas. Add a little water to the prepared Khichdi and pressure cook it a little more so that the rice is very soft. Mash it lightly with the back of a wooden spoon. Have it along with yogurt. You will definitely feel good as it is easy to digest and very nutritous.

Khichdi – Red Lentil Rice

I like my Khichdi piping hot. As soon as it gets prepared I serve it along with its accompaniments. So I prepare the accompaniments well before the khichdi is to be prepared, so that everything can be served all at once. Warm Khichdi is so very comforting in these wintery days. It gives immense gratification to the soul.

Khichdi – Red Lentil Rice

Ingredients:

Basmati Rice – 2 cups
Masoor Dal/Red Split Lentils – 1/2 cup
Canola Oil/Ghee – 4 tbsp
Cinnamon stick – 1 inch stick
Cardamom – 2, whole
Green chillies – 3, each slit into two
Yellow Onions – 2, medium size, finely sliced
Ginger-Garlic Paste – 1 heaped tbsp
Salt – 2 tsp
Turmeric – 1/4 tsp
Water – 4 cups

Method:

1. In a big bowl, wash together the split red lentils and rice very well. Soak them in surplus fresh cool water for about 30 minutes.
2. In a heavy bottomed deep non stick saucepan at medium high heat, pour oil and let it warm up.
3. As soon as it gets warm, throw in the sliced onion and stir fry them till they are all light brown in colour.
4. Meanwhile drain the soaking dal+rice in a strainer and keep aside.
5. Now add cinnamon stick, cardamom, ginger-garlic paste, turmeric, green chillies, salt to the frying onions and reduce the heat to medium. Fry the spices along with the onions for a minute or two. Add the water retaining 2/3 cup water to add later. Increase the heat to high and let it come to a boil. Once boiling add the drained dal+rice to it and gently mix it all well and let it come to a boil once.  Once boiling, lower the heat to medium and cover with a lid, and let cook until the rice has absorbed all water, 2-4 minutes. Add the remaining water and mix gently. Cover with a lid and lower the heat to minimum and let cook until the water has almost all been absorbed and the rice is almost soft. Close the heat and leave to rest for about 10 minutes. During this time nice steam will be built up and the rice will all be cooked further to perfection. Serve hot along with above suggested accompaniments. Enjoy.

Suggested Accompaniments: It is had along with Khatta (see below for its recipe), Qimah, Mango Pickle/Keyri Ka Achar, Papad (I love Lijjat Papad), Qageena and Till ki Chutney or Hara Dhaniya aur Pudine ki Chutney

I am sending this as an entry to ‘Think Spice, Think Turmeric‘ event being hosted by Sudeshna.

Updated-Nov 07, 2008:

On the request of a few readers of my blog, I am updating this post with the recipe for ‘ ‘Till ka Khatta’. Roasted sesame seed paste is added to the thin tamarind water and then tempered along with aromatic spices. This thin soup is then used to wet the khichdi. Here’s the recipe:

Til ka Khatta – Sesame seed flavored Tamarind Water

Ingredients:

For the Tamarind water:

Tamarind paste – 4 tbsp
Water – 2 cups
Salt – to taste
Cilantro/Dhaniya – 1 tbsp, finely chopped
Mint leaves/Pudina – 1 tbsp, finely chopped
Yellow Onion – 1 tbsp, finely chopped
Ginger-Garlic paste – 1/3 tsp
Dry roasted Sesame seed paste (or blanched Almond paste) – 1 tsp

For Baghaar:

Canola oil – 2 tsp
Fresh Curry leaves – 4-6
Cumin seeds – 1 tsp
Small green chilli – 1, fresh, slit into two

Method:

1. In a bowl mix all the ingredients under the heading – ‘For Tamarind water’.
2. Heat the oil in a small saucepan, and add curry leaves, cumin seeds and chopped green chillies. Fry for a minute. Immediately add the above prepared tamarind water and let it come to a boil. Cover with a lid and remove from heat. Serve along with Khichdi.

And it is not the end, I have another pleasing information to share with you all, Priya of 365 Days of Pure Vegetarian and Lubna of A Hyderabadi Foodie’s Cookbook, have again presented me with the Nice Matters Award, Thanks Dear. I’m honored!

Luv,
Mona

12 thoughts on “Khichdi aur Till ka Khatta

  1. Asak Mona,

    I tried this and LOVED it!. your the best mona, I cant get enough of your mouth watering recipes. ur a true blue Hyderabadan. I am proud to be hyderabadi as well, apni baath kisi may nahi aati

  2. Assalaamu alykum,

    I have got married recently about 3 months ago :D. My wife is half english and half arab so she doesnt knows much bout Indian dishes… Even though she had tasted Indian food and really likes some of the dishes, I think she still had no idea especially bout hyderabadi food before getting married to me… :p

    Even though I would ask my mum how to make khichdi and other dieshes… but I never made khichdi till two weeks ago. So after searching on internet we came across this blog… first time me and my wife, we made khichdi together. Second time she made it herself. And on both occassions it has turned out really brilliant.

    We have also made til ki chutney and both of us really like it too.

    So, jazaakillah khair for maintaining this blog…. I used to keep tellin people that hyderabadi food is the real deal and is the best…. and now even my wife thinks so lol.

    Shes preparing khichdi again today and we are also gonna have try imli ka khatta today =D

    Wassalaam

    Wa-AlaiKum-AsSalaam A.R, I am glad that you and your wife enjoy my recipes and like my blog. Feel free to ask me any doubts regarding any of the recipes on my blog. ~Mona

  3. Mmmm….khichari is such good comfort food, no? I usually use moong dal, but this variation looks good. You can see pictures on my blog of one of my favourite khichari recipes: mangosoup.blogspot(dot)com/2009/08/cauliflower-and-pea-khichari.html

  4. looks yummy:-)…..I’ve been looking high and dry for a recipe to make the ‘khatta’ though….nowhere to be found:-(…you think you could help me out there?…thanks in advance…

    Sure, Aadarsh, I will update this post with the recipe for ‘Khatta’ by tomorrow.. Be sure to check back. ~Mona

  5. Mmmmm….khichdi! Nothing quite like freshly made, piping hot khichdi. Congrats on getting the award again.

    I add a few cardamoms, cinnamon sticks, and cloves as the oil warms up, just before tossing in the onions. And also add some fresh coriander towards the end + for garnish.

    My friend likes to add a tiny amount of shah-zeera to her khichdi – it makes it that little more aromatic.

    MJ! I do not like to add Cilantro and cloves or shah zeera to it, love it plain. ~Mona

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