If you’re in the mood to cook something traditional and festive, Tikho Khichdo is the recipe that you should definitely choose to cook. It is one meal dish, all you need is a bowl of this khichdo and that’s it. It is so delicious and flavorsome and yet simple in its making.
Tikho Khichdo is one heart dish that is made in good quantity so that everybody in the family and guests do get a taste of it. The dish is cooked during winters, normally around Makar Sankranti also called Uttrayan, a popular kite flying festival in Gujarat. The word Uttar-ayan is the day that signifies Sun’s northward movement.
The Festival and the Spread
The festival of Kite flying, i.e, Uttrayan is also celebrated with a lot of enthusiasm in Gujarat. A day when the families bring themselves on the terrace, soaking in the lovely sun enjoying the winter in the sun while it lasts.
The spread is always exciting and broad. Mouthwatering savory and sweet items made in good quantities. There is Undhiyu + Jalebi, Chikki (made with peanuts, sesame seeds, roasted gram) guava, ganna (sugarcane), ber, and most importantly Tikho Khichdo is the life of the party!
The past is always intertwined with the present and future when it comes to traditional dishes. Borrowing a little from the past and adding the flavor of the present makes it perfect.
Preparing Khichdo in the olden times was a very complex task. It began by skinning the wheat and to achieve this result the water was to be sprinkled over wheat kernels, then the wet kernels were set to rest for a couple of hours after which it was carefully pounded. The pounding process is what loosens the skins which need to be removed and the skinned wheat is then soaked for a night.
Cut to present, pounding can be skipped so now you just have to bring ready to soak ‘charela ghau’ easily available in the market making the exercise of making the Khichdo easier.
Made with lots of love and traditions and sweat, you should definitely give it a try. Other absolute lovely khichdi recipe you can try are Moong Dal tadka Khichdi, Palak Khichdi and a very quirky Maggi Soupy Khichdi
How to make Gujarati Tikho Khichdo
Tikho Khichdo Recipe
- 3/4 Cup Wheat Chadela gehu - Peeled
- 1/2 Cup Split pigeon peas
- 1/4 Cup Split chickpeas
- 1/2 cup Oil Cooking
- 150 gm green garlic Finely chopped
- 1/4 cup Peas
- 1/4 Cup Cashew
- 1/4 Cup Raisins
- 1 inch ginger
- 6-7 green chili
- 6-7 garlic cloves big - Crushed or finely chopped
- 2 Tbsp coriander Finely chopped
- 1/2 Tsp Mustard seeds
- 1 Tbsp Red chili powder
- 1/2 Tsp Turmeric powder
- 1/4 Tsp Carom seeds
- 4 Clove ,
- 8 black pepper
- 1 Cinnamon
- 1/2 Tsp Asafoetida
- 2 Dry red chili
- Salt to taste
- Strain the peeled wheat soaked in water. Ensure it's clean and isn't sticky.
- Heat 7 cups of water in a pressure cooker.
- Meanwhile, in another cooker heat water and add strained dal into it. Add salt to taste and one cup of green peas. Once the water starts to boil, cover it with a lid. Cook until 2 whistles.
- The water has started to bubble up in the first pressure cooker, it is time to wheat. Let it boil on full flame. After a minute or two when you see white foam forming, lower the flame and put a lid on it. Cook on the full flame until it gives off two whistles. Now on low flame slow cook it for 25-30minutes. Switch off the flame and let the cooker cool down.
- Now strain the wheat and cool it off by straining with cold water.
- In the cooker with lentil and peas, open the lid, switch on the gas and empty the strainer with boiled wheat into the cooker. mix well. let it cook on low-medium flame.
- In the next process, heat a tadka pan, pour oil in it.
- Start with roasting some cashews and take it out on the plate.
- Now add dry red chili, mustard seeds, and when they begin to splutter add asafetida.
- Next, add carom seeds coarsely ground green chilies, garlic, and ginger. fry for a minute and a half.
- Add finely chopped green garlic and 1/4th tsp salt. Stir.
- After cooking for 2 minutes, add turmeric powder, red chili powder, clove+black pepper+cinnamon powder. Switch off the flame.
- In the cooker with wheat and lentil mixture add raisins and roasted cashews and finally the tempering that we prepared in a tadka pan.
- Give it a nice stir and mix all ingredients well.
- Cook on low flame to avoid sticking the content in the base of the cooker.
- Add chopped coriander and mix it again.
- Add salt to taste.
- Now to avoid the khichda sticking to the base, place the cooker on the griddle (on the flame) and then let it come to boil for 10-12 minutes.
- Stir occasionally
- It is ready to be served.
Garnish with coriander leaves and dollop of ghee and experience the fruitful result of your hard work. It is simple yet so flavorful and absolutely fulfilling. Be it, kids or adults, every member of your family is going to relish Tikho Khichdo.
Do let me know your experience with the recipe in the comment section below, I will be looking forward to it.
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.