Hyderabadi Khichdi is a delicious rice cooked with masoor dal and served with Till ka Khatta. Hyderabadi version of Khichdi is slightly different from the Khichdi made in rest of the country. While most of the regions cook rice with toor or moong dal, Hyderabadi's cook with Masoor dal. While the khichid made in rest of the country is moist and soft, here it is made little dry and you can see each and every grain cooked. In Hyderabadi Muslim community, this Khichid is served with Keema curry which is a minced mutton curry. It is consumed as breakfast and also served during the month of Ramadan for the Sehri meal ( early morning meal ). This recipe is adapted from Vah Chef you tube video.
So this dish goes to Day 22 of Mega Marathon theme " Biryani / Pulao / Khichdi recipes with grains".
Ingredients:
Sona Masoori Rice 1 cups
Masoor Dal 1/2 cup
Cinnamon stick 1
Bay leaf 1
Cardamom 2
Cloves 3
Black pepper corns 5
Small onion 1 sliced
Green chili 3 slit
Ginger Garlic paste 1/2 spoon
Turmeric powder 1/4 spoon
Salt to taste
Chopped cilantro 1/4 cup
Chopped mint leaves 1 spoon
Ghee / Butter 2 spoon
Oil 4 spoons
Ingredients for Till Ka Khatta:
Sesame seeds 1/2 cup
Peanuts 1/2 cup
Tamarind Juice 1 cup
Sliced onions 1/2 cup
Curry leaves 6
Salt to taste
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Red chili 1
Chopped cilantro 2 spoons
Oil 3 spoons
Preparation For Khichidi:
Wash rice and dal separately and soak for 30 minutes.
Heat oil in a presser cooker, add cinnamon, cloves, cardamom and bay leaf.
Saute for few seconds, add sliced onions and green chili.
Saute till onions turn light pink, add ginger garlic paste, turmeric powder and cook till raw smell disappears.
Now add soaked rice, masoor dal, water, salt, mint and coriander leaves.
Mix well and cover to cook till 2 whistles.
Once done add ghee or butter and mix to serve hot.
Serve with Till ka Khatta.
Preparation for Til Ka khatta:
Dry roast sesame seeds and peanuts separately.
Peel the skin of peanuts and grind them along with sesame seeds and some water to make a smooth paste.
Add this paste to a bog serving bowl.
Add tamarind juice and sliced onions to the paste and mix well.
Lets prepare tempering now.
Heat oil in and add cumin seeds, mustard seeds, curry leaves, red chili and ginger garlic paste.
Saute for few seconds and add chopped coriander leaves.
Saute and add this tempering to the peanuts sesame liquid.
Add salt to taste and serve with hot Hyderabadi Khichdi.
So this dish goes to Day 22 of Mega Marathon theme " Biryani / Pulao / Khichdi recipes with grains".
Ingredients:
Sona Masoori Rice 1 cups
Masoor Dal 1/2 cup
Cinnamon stick 1
Bay leaf 1
Cardamom 2
Cloves 3
Black pepper corns 5
Small onion 1 sliced
Green chili 3 slit
Ginger Garlic paste 1/2 spoon
Turmeric powder 1/4 spoon
Salt to taste
Chopped cilantro 1/4 cup
Chopped mint leaves 1 spoon
Ghee / Butter 2 spoon
Oil 4 spoons
Ingredients for Till Ka Khatta:
Sesame seeds 1/2 cup
Peanuts 1/2 cup
Tamarind Juice 1 cup
Sliced onions 1/2 cup
Curry leaves 6
Salt to taste
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Red chili 1
Chopped cilantro 2 spoons
Oil 3 spoons
Preparation For Khichidi:
Wash rice and dal separately and soak for 30 minutes.
Heat oil in a presser cooker, add cinnamon, cloves, cardamom and bay leaf.
Saute for few seconds, add sliced onions and green chili.
Saute till onions turn light pink, add ginger garlic paste, turmeric powder and cook till raw smell disappears.
Now add soaked rice, masoor dal, water, salt, mint and coriander leaves.
Mix well and cover to cook till 2 whistles.
Once done add ghee or butter and mix to serve hot.
Serve with Till ka Khatta.
Preparation for Til Ka khatta:
Dry roast sesame seeds and peanuts separately.
Peel the skin of peanuts and grind them along with sesame seeds and some water to make a smooth paste.
Add this paste to a bog serving bowl.
Add tamarind juice and sliced onions to the paste and mix well.
Lets prepare tempering now.
Heat oil in and add cumin seeds, mustard seeds, curry leaves, red chili and ginger garlic paste.
Saute for few seconds and add chopped coriander leaves.
Saute and add this tempering to the peanuts sesame liquid.
Add salt to taste and serve with hot Hyderabadi Khichdi.
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10 comments:
I didn't realize there is vegetarian version apart from qeema khichdi. The one pot meal sounds very yummy and with that sesame peanut chutney combo must have tasted good.
Wow ! I was just reading about TIL ka Khatta , and here you are ! The Khichadi sounds really awesome and it looks more like a pulao , I mean it’s not those mushy types . Real good one , must try this version .
Wow! would love to dig into that platter. Love the flavors of the khichdi and the chutney too.
Wow.this Hyderabadi khichdi has more of biryani ingredients this is really a flavorful khichdi and with the sides you have served this makes a wonderful meal..
Wow Hydrebadi Khichdi with Til ka khatta looks yum. Never tried both of this recipe. Bookmarking this.
This kichdi is so unique and sounds absolutely yum. I love that til ka khatta which is served at the side. The combination of both looks fantastic.
This Khichdi surely is very different Sushma, nice reading about a new dish. While I had made a Khichdi with masoor dal, it was on the gooey side. This version looks very inviting.
Never knew about this kind of kichadi. Learned something new today and thanks for sharing this not-so-mushy kichadi. Love it.
An interesting and a new dish for me. Liked the Khichdi with Pulao texture. will love to try someday.
I didn't know there was a hyderabadi khichri as well ! the til ka khatta is such an interesting side to the main.... great choice, Sushma...
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