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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 479.8
  • Total Fat: 18.8 g
  • Cholesterol: 108.8 mg
  • Sodium: 310.2 mg
  • Total Carbs: 43.3 g
  • Dietary Fiber: 9.6 g
  • Protein: 35.6 g

View full nutritional breakdown of Jacob Aunty's Khichada calories by ingredient
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Jacob Aunty's Khichada



Introduction

This is a Traditional Mughalai Dish cooked mainly during the Holy month of Ramzan.In the old days it would cook slowly the entire day over a Coal fire---the slow cookingon hot Coals adding both taste and flavour.Today I use a Pressure Cooker to make this and while the peculiar aroma imparted by the Coals is missing,it works well and speeds up the process.My dear friend,Zubeida Jacob, substituted coarse Bulghur or Cracked Wheat for Whole Wheat as this was easier to use and saved excess labour while retaining the taste.I amm giving the Proportions she gave me----feel free to make any changes you feel are needed. This is a Traditional Mughalai Dish cooked mainly during the Holy month of Ramzan.In the old days it would cook slowly the entire day over a Coal fire---the slow cookingon hot Coals adding both taste and flavour.Today I use a Pressure Cooker to make this and while the peculiar aroma imparted by the Coals is missing,it works well and speeds up the process.My dear friend,Zubeida Jacob, substituted coarse Bulghur or Cracked Wheat for Whole Wheat as this was easier to use and saved excess labour while retaining the taste.I amm giving the Proportions she gave me----feel free to make any changes you feel are needed.
Number of Servings: 12

Ingredients

    INGREDIENTS
    1500 gms.Goat Meat(Lamb/Beef)
    500 gms.Coarse Cracked Wheat (Bulghur/Laapsi/Faadaa/Dalia)
    250 gms.Brown Rice
    100 gms.Split Chick Peas(Chana Dal)
    100 gms.Split Pigeon Peas(Toor/Toovar/Arhar Dal)
    100 gms.white Black Gram(Urad Dal)
    100gms.Yellow Green Gram(Mung Dal)
    100 gms.Red Lentils (Masoor/Maash Dal)
    250 gms.Shallots(red Onions)
    200 gms.Tomatoes
    3 tbsps.Coriander-Cumin Powder
    3tbsps.Red Chilli Powder
    1 tbsp.Garam Masala Powder(Any Brand)
    3 tsps.Turmeric Powder
    2 tsps.Hing
    150 gms.Clarified Butter (Ghee)
    GREEN MASALA CHUTNEY
    100 gms.Fresh Ginger Root
    100 gms. Garlic Flakes
    20-25 hot Green Chillies
    1 small bunch Fresh Mint Leaves
    1 bunch Fresh Coriander(Cilantro) Leaves

Directions

PREPARATION
Grind together the Green Chutney Masala to a fine paste.
Trim excess Fat from Meat and wash clean.Cut into even sized Cubes and apply all the Green Chutney,1 tsp.Turmeric Powder and Salt to taste to it.Cover and set aside to marinate for 30 minutes.
Pick, clean and wash the Dals,Rice and Cracked Wheat.Mix together and soak in warm Water for 30 minutes.
Finely mince the Shallots and Puree the Tomatoes and keep ready.
Finely chop the Coriander Leaves for garnishing.
METHOD
Pressure cook the Meat for 2-3 whistles.Let Pressure subside before opening Lid.
Pressure cook the Bulghur,Rice and Dals together for 4-5 whistles for these to become soft,mushy and well mixed together.
Heat 100gms.of Ghee on a low flame in a heavy bottomed Pan.Saute the finely minced Shallots in it till crisp and brown.Sprinkle in the remaining 2 tsps.of Turmeric Powder and saute for 1 minute.Add the Coriander-Cumin Powder and saute for another 1-2 minutes till the aroma wafts up.Add the Tomato Puree and saute till the Juice dries up and the Ghee shows at the sides.Add the Pressure cooked Cereals, Pulses and Salt to taste.Mix well and simmer covered with a lid for 5 minutes.Now add the Pressure cooked Meat and all it's Juices.Stir well and simmer covered for a further 10 minutes for all the tastes to assimilate.Adjust the Salt if needed.Add Water as needed---this should not stick to the bottom of the Pan.
SEASONING
Heat the remaining 50 gms. Ghee on low flame in a Seasoning Pan.Add the Cumin Seeds and when these sputter,sprinkle in the Red Chilli ,Garam Masala and Asafoetida Powders in the order mentioned and saute for 30 seconds more.Pour this over the simmering Khichada and cover immediately to seal in the flavours and aroma.Simmer covered for a further 5 minutes.Then stir to mix well.Adjust the consistency by adding a little Water if too thick.Garnish with finely chopped Coriander Leaves and serve hot as a thick Meat Stew with Indian Breads like Naan.

Number of Servings: 12

Recipe submitted by SparkPeople user KOMAL53.






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Member Ratings For This Recipe

  • i love khichda...thx for the recipe..now ican add it to my meal planner as well...quite heavy though but occasional helping can surely help;-) - 9/14/10

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