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Cook Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 3 cups Chadela Ghau/Peeled Wheat
  • 2 cups arahar dal/split pigeon peas
  • 2-3 tablespoons finely chopped ginger
  • 2 tablespoons finely chopped green chillies
  • handful of fresh finely chopped green garlic
  • handful of finely chopped coriander
  • 2-3 inch cinnamon
  • 8-10 pepper corns
  • 6-7 cloves
  • 1 tablespoon mix of powdered cloves+cinnamon+black pepper
  • 2 tablespoons Jaggery
  • a handful of raw groundnuts optional
  • 5-6 Kharek or dried dates optional
  • 3-4 tablespoon dried sliced coconut optional
  • 1 teaspoon turmeric powder
  • 1 teaspoon ajwain/carrom seeds
  • salt to taste

Method
 

  1. Soak the skinned wheat overnight.
  2. Soak the pigeon pea dal fro couple of hours.
  3. Since the cooking times are different pressure cook the soaked wheat and dal separately.
  4. Do not discard the water in which the grains have been cooked.
  5. Place a large heavy bottom pan on medium flame.
  6. Transfer the cooked grains to the pan and all the mentioned ingredients except coriander.
  7. Add 3-4 cups of water (use the cooking water) and mix well, allow the mix to simmer for atleast 15 minutes.
  8. Keep stirring at regular intervals to ensure the mixture does not stick at the bottom.
  9. Add the coriander and some more water if needed. Cook for 5-7 minutes more.The cooked Khichado will look like a thick porridge. So add the water accordingly.
  10. The amount of water will depend on the grains, some wheat tend to absorb more water.
  11. Turn off the flame. Transfer to serving bowl.
  12. Serve pipping hot with a dollop of ghee on each serving. Do not compromise on the ghee as all the garam masala will require the ghee to compensate its effect.
  13. The Khichdo is served on its own or with a dry vegetable dish.

Notes

The measures of the spices can be altered to your taste. Since Khichdo is always enjoyed during winters it has a generous use of whole garam masala and that is what lends Khichdo its particular taste.