Food often tends to reflect the history and culture of the land from where it originated, and khichdi is a prime example of this. Essentially a fragrant potpourri of rice, lentils, and spices, this mellow dish can be found in kitchens all over India in various avatars. Be it the Gujarati, khichdi, Tamil Nadu’s Ven Pongal the Himachali rice-dal medley loaded with rajma & Channa, Karnataka’s fiery Bisibele Hulianna, West Bengals, bhog’er khichuri …..all are variations of this popular ancient dish that was mentioned by the Greek king Seleucus, during his campaign in India between 305-303 BC. The Moroccan traveller Ibn Battuta mentions ‘Kishri’ as a dish in India composed of rice and Moong beans, during his stay around 1350.
The beauty of Khichdi is that it can be as simple or elaborate as one wants. In Awadh, it included sugar, khoya, cardamom, cinnamon, clove, and saffron, while another royal recipe from the court of Mughal emperor Akbar, had equal parts of lentils, rice, and ghee. The spicy Ram khichdi from Kathiwar the malai bhuni kichuri of West Bengal, made with coconut milk and bak-tulsi variety of rice, the khejurer khichuri made of syrup-soaked dates, nuts
and thick cream, fiery milagu pongal of Tamil Nadu, the Amla Kichidi of Uttar Pradesh are all interesting variations of this rice-dal staple.
In the 19th century, Nawab of Awadh Nasir-ud-din Shah’s dastarkhwan the royal kitchen, was famous for its ingenious raqabdar, the royal chef who would make an outrageously extravagant khichdi entirely from pistachios and almonds painstakingly cut to resemble the grains of lentils and rice respectively. In fact, Abu Fazl’s Ain-i-Akbari mentions several versions of the khichdi prepared in the imperial kitchen, including ones with saffron, strong spices, and dry fruits.
History aside, Foodialogues brings to you a simple vegetable-loaded version of this comfort food. Kathiyavadi Ram kichadi accompanied by a thin & tangy Kat.
KATHIYAVADI RAM KHICHADI RECIPE
Ingredients for Kathiyavadi Ram Khichadi:
- Green Gram Dal/Moong Dal ¼ C
- Red Gram Dal/Tuvar Dal ½ C
- Raw Rice ½ C
- Mix Vegetables Cubed 1 C (Peas, Brinjal, Potatoes, Beans, Carrot)
- Onions Sliced ½ C
- Ghee 2 Tbsp
- Red Chilli Broken 3
- Cumin Seeds 1 Tsp
- Asafoetida 1 Tsp
- Bay Leaf 1
- Black Pepper 1/2 Tsp
- Green Chilly Slit 4
- Chilli Powder 1 Tsp
- Garam Masala 1tsp
- Dhania Powder 1tsp
- Cinnamon Stick 1 Inch
- Turmeric Powder 1tsp
- Salt To Taste.
Preparation Method for Kathiyavadi Ram Khichadi:
- Wash and soak the dals and rice for 15 minutes. Drain and set aside.
- Take a heavy-bottomed pan. Heat ghee .add cumin and all the whole spices. When cumin splutters add the green chilly and onions
- Sauté till onions turn light brown. Add the vegetables and stir fry till half done.
- Add the dal-rice mixture along with 4 cups of water.
- Add the required salt, and all spice powders.
- Cover and cook till done. Serve hot garnished with coriander and a drizzle of
ghee.
THIN & TANGY KAT RECIPE
Ingredients for Kat:
- Thin Tamarind Water 1 C
- Asafoetida 1 Tsp
- Cumin Seeds 1tsp
- Turmeric Powder 1tsp
- Bygadi Chilly Powder 1tsp
- Jaggery 1 Tbsp
- Garam Masala 1 Tsp
- Bengal Gram Flour 1 Tsp
- Oil 1 Tsp
- Salt As Required.
Preparation Method for Kat:
- Combine all ingredients except cumin, flour, and oil. Bring to a boil.
- When the mixture comes to a rolling boil lower the flame to low and simmer for 5 minutes. Make a thin slurry of flour and add it to the mixture. Continue to boil for 2 minutes.
- Heat oil, splutter cumin seeds, and pour over the boiling mixture. Remove and serve.
Classic Combo of “Kathiyavadi Ram kichadi with thin & tangy Kat” is Ready 🙂
