Khichdi-Khatta-Kheema is a prominent meal in Hyderabadi cuisine. It is usually prepared on a lazy weekend as a late morning brunch.
Preparation Time: 1 hr
Cooking Time: 30 min
a few sprigs coriander, finely chopped
4-5 tsp ginger-garlic paste
ground red chilies
for the Khichdi
white rice, 1 cup
red lentils/ masoor dal, 2 handfuls
1 small onion, diced
1-2 tomatoes, peeled and chopped
for the Khatta
dried tamarind, handful
1 small onion, sliced
3-4 green chillies, finely chopped
1 tsp cumin seeds
1/2 tsp mustard seeds
2-3 dried red chillies
for the Til Mint Chutney
2 tbsp sesame seeds
4-6 garlic cloves, minced
a couple of mint leaves
small pan for tadka/bagaar
grinder: wet and dry
1 In a saucepan, heat some oil and fry the onions till slightly brown and translucent. Add ginger-garlic paste and cook till fragrant. Add tomatoes and cook covered on low flame.
2 When tomatoes are tender, smash and add red chilli and turmeric. When a purée is formed, add salt. Salt retards the softening of tomatoes, so it should be added later. Add coriander.
3 In a rice cooker, add rice, lentils and water to cover. Add the purée to the rice cooker and cook covered.
4 When ready, mix well and serve.
1 In a bowl if water, add the tamarind and smash to form a thick paste. Remove 1 tbsp of the paste and keep aside.
2 Heat 1 tsp oil in a small pan on medium heat. Lower the flame and add the cumin seeds, mustard seeds and dried red chillies successively. In the end add a pinch of ground red chilli and take off flame. This makes the tadka or bagaar.
3 Strain the tamarind water into a bowl, making sure to squeeze as much if the tamarind paste through the sieve as possible. Add the bagaar over the tamarind water. Add sliced onions.
Til Mint Chutney
1 Smoke the sesame seeds till slightly browned in a small pan. In the dry grinder, grind the seeds into a fine powder.
2 Sauté the garlic and green chillies in the same pan with some oil.
3 Add all if the above to the wet grinder along with the tamarind paste, 1 tsp ginger-garlic paste, coriander leaves, mint leaves and salt. Grind till smooth, adding very little water to blend.
4 Mix 1 tbsp of this chutney into the khatta prepared above.
Khichdi-Khatta goes well with Kheema (ground beef or mutton). It is a whole meal with many accompaniments, such as:
dahi ki mirchi (red chillies dried and preserved with curd and salt)
Khichdi by itself is also known for curing an upset stomach.