Khichda: A Hearty and Flavorful Indian Stew
Prep Time: 3 hours
Cook Time: 2 hours 20 minutes
Total Time: 5 hours 20 minutes
Servings: 8
Description
Khichda is a sumptuous, all-in-one meal that encapsulates the rich and diverse culinary traditions of India. This thick, tantalizing stew blends meat, wheat, and an array of lentils into a single, nourishing dish that’s as comforting as it is flavorful. Traditionally enjoyed by Muslims in India, Khichda is perfect for those seeking a hearty meal brimming with spices and robust flavors. This recipe has been shared in response to a friend’s request, embodying a warm blend of spices and ingredients that make it a true Indian classic.
Ingredients
- Chicken: 1 whole chicken, cut into pieces
- Ghee: 1 cup (clarified butter)
- Barley: 1/3 cup
- Split Red Lentils: 1/4 cup
- Lentils (Mixed): 1/4 cup
- Bulgur Wheat: 1/4 cup
- Water: 1/4 cup (plus 12 cups for cooking)
- Red Chilies: 12–15, dried
- Turmeric Powder: 1 teaspoon
- Garlic Cloves: 12
- Ginger: 1-inch piece
- Salt: To taste
- Garam Masala: 1 teaspoon
- Onion: 1 large, finely chopped
- Lime Wedge: For garnish
- Fresh Mint and Coriander: A handful each, chopped (for garnish)
Instructions
-
Prepare the Ingredients:
- Begin by soaking all the dals (lentils) and wheat in water for approximately 3 hours. After soaking, drain the mixture thoroughly.
-
Make the Spice Paste:
- In a blender or food processor, combine the dried red chilies, turmeric powder, garlic cloves, ginger, and salt. Blend into a smooth paste.
-
Cook the Base:
- Heat the ghee in a large, heavy-bottomed pot over medium heat. Once the ghee is hot, add the freshly ground spice paste to the pot. Fry the paste, stirring continuously, until it becomes fragrant and the raw smell diminishes.
-
Add the Meat:
- Add the chicken pieces to the pot with the fried spice paste. Cook the chicken for about 5 minutes, stirring frequently, until it starts to brown and is coated well with the spice mixture.
-
Incorporate the Grains and Lentils:
- To the pot, add the soaked and drained barley, split red lentils, mixed lentils, and bulgur wheat. Stir well to mix everything together.
-
Simmer:
- Pour in 12 cups of water and bring the mixture to a boil. Reduce the heat to low and let it simmer, covered, for 2 hours. Stir occasionally to prevent sticking and ensure even cooking.
-
Add Fresh Herbs:
- About 30 minutes before the Khichda is done, stir in the chopped mint and coriander. Adjust the salt to taste.
-
Finish and Serve:
- Once the Khichda has thickened to your desired consistency and the meat is tender, it is ready to serve. Garnish with fried onions, a drizzle of ghee, and a wedge of lime.
Serve your Khichda hot and enjoy this hearty, flavorful stew that is sure to warm both the heart and the soul. It pairs wonderfully with a side of warm naan or steamed rice.
Enjoy this classic Indian dish that combines a medley of spices, meat, and lentils into a comforting and satisfying meal! 🍲🌿
