Matar ki Khichadi/ No dal Khichadi

      No Dal Khichadi or Matar ki Khichadi

India is a land of food and foodies, mind-boggling cuisines, and soul-stirring dishes. When it comes to food, there is a whole different culture and diversity associated with it. The country, being a confluence of many cultures, has given space to cuisines from various foreign lands that bring further richness to the food scene.

The term Khichdi comes from the Sanskrit word ‘Khiccha’, meaning a dish of rice and legumes. Largely, Khichdi is made from rice and lentils, but there are some other regional variations like Bajra Khichdi and Moong Khichdi. In Hindu culture, it is one of the first solid foods that babies eat. Also, Khichdi is believed to be the inspiration behind the Anglo Indian dish ‘Kedgeree’, a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas.

The earliest reference to Khichdi could be found in the Indian epic ‘Mahabharata’, the events pertaining to which are believed to have taken place between 9th and 8th centuries BCE. In the ‘Mahabharata’, Draupadi is said to have fed Khichdi to the Pandavas during their exile. Also, it was a grain of rice from it eaten by Lord Krishna that made a hungry and furious Rishi Durvasha lose his appetite when he and his disciples dropped in suddenly for lunch. Khichdi is also mentioned in Sudama’s story. Sudama, Lord Krishna’s friend went to meet him to Dwarka from Vrindavan and carried two ‘potlis’ (bundles), one containing Khichdi and the other roasted gram. The potli that contained Khichdi was snatched from a tree by a monkey. However, he was able to take a part of the other one to Dwarka where Krishna ate some of the gram and bestowed blessings on his friend.

The Greek king Seleucus, during his campaign in India between 305-303 BC, mentioned that rice with pulses is very popular among people of the Indian subcontinent. The Moroccan traveler Ibn Battuta mentions ‘Kishri’ as a dish in India composed of rice and Moong beans, during his stay around 1350. Battuta wrote, “Munj is boiled with rice, then buttered and eaten. This is what they call Kishri, and on this, they breakfast every day.” Khichdi is also described in the writings of Afanasiy Nikitin, a Russian adventurer who traveled to the Indian subcontinent in the 15th century.

Interestingly, Khichdi went to England as well to Queen Victoria. She got a taste of Khichdi when Munshi Abdul Karim, her Urdu tutor, offered her some. But she liked and preferred Masoor-ki-Dal mixed in rice with it, whose soup was often served to her. This is how the Dal came to be known as ‘Malika Masoor’.

Today, every region in India has its own take on the classic dish that is Khichdi. It is India’s very own version of culinary comfort. From serving it as a baby’s first meal to an easily digestible and nutritious meal for a sick person, Khichdi is a part of diverse occasions. So next time, whenever you utter the phrase, “Kya Khichdi paka rahe ho?” (What schemes are you making), don’t forget to cook and eat a bowlful of this soulful delight.

The alternative name of Makar Sankranti festival 'Khichdi' originates from the state of Uttar Pradesh. The staple khichdi made up of rice and lentils is actually supposed to be the favourite food of the Hindu god Gorakshnath, whose idol is installed in a temple in Gorakhanth. The deity is served khichdi as an offering on the day of Makar Sankranti. Devotees throng the temple and offer the Lord rice, lentils and haldi and seek blessings for a prosperous harvest year ahead. Khichdi is then served to all the devotees present at the temple as a 'prasada' or blessing from god.

Since the dish is cooked in a single pot, it is symbolic of unity. Further, freshly harvested rice and lentils are used to cook up this Makar Sankranti special dish. This means that it signifies the process of life and regeneration that further indicates the beginning of the new harvest year.

The best thing about khichdi is the fact that it is one of the simplest dishes to digest. Apart from being light on the stomach, khichdi is relevant to the season in which Makar Sankranti is celebrated. The temperature during the season fluctuates from being chilling cold to surprisingly lukewarm, which may lead to vulnerable health conditions. Khichdi is the perfect dish to satiate the appetite and provide the body with much-needed nutrition too.

Now this no dal khichdi is a super delicious recipe of my Ma-in-Law' She used to cook it every Makar Sankranti. I had eaten for the very first time this kind of no dal Khich di and was blown off by exotic flavors! Here is the recipe---

Ingredients:

1. Rice-1 cup
2. Green peas- 250 gm. (I use frozen)
3. Onion-2 medium
4. Garlic-3-4 cloves
5. Ginger-1/2" piece
6. Tomato-1
7. Punjabi vadi-1-2
8. Potato-1 small
9. Whole spices-(2 black cardamom, 2 cloves, 1 tsp. cumin, 5 black pepper, 1 tsp. coriander seeds, 1 bay leaf)
10. Asafoetida-1 pinch
11. Turmeric powder-1/4 tsp.
12. Red chili powder-1-2 tsp.
13. Salt
14. Coriander powder-1 tsp.
15. Desi ghee- 1+2 tbsp. divided
16. Mustard oil-2 tbsp.
17. cilantro-3 sprigs
18. Chopped garlic and whole red pepper for tadka
19. Water

Procedure:

• In a mixer jar, make a coarse paste of green peas using minimul water.
• Cut potatoes in a cube.
• Blend 1 1/2 onion, garlic and ginger with whole spices except bay leaf, keep aside.
• Heat mustard oil in a kadai and fry vadis, keep aside.
• Now in the remaining oil, fry potatoes, keep aside.
• Now add asafoetida and fry green peas paste on medium low flame. as we do for Nimona,
• Heat 1 tbsp. ghee and some mustard oil, add thinly sliced half onion and bay leaf, when light brown, add onion garlic masala.
• Add chopped tomato and salt and all the powder spices.
• Do bhunoing till oil is separated.
• Now add fried green peas paste and rice and saute for a minute.
• Add  fried potato and vadi and saute for a minute.
• Add water and pressure cook till 1 or 2 whistles.
• When pressure is absorbed, open the lid and adjust consistency.
• Heat ghee in a tadka pan and fry chopped garlic till light brown and add whole chillies.
• Pour on the top of khichdi and garnish with cilantro.
• Serve hot with papad, bharta, dahi and pickle of your choice.