Khichda or Dhaleem | How to make Khichda or Dhaleem

By Affaf Ali  |  23rd Oct 2015  |  
5 from 1 review Rate It!
  • Khichda or Dhaleem, How to make Khichda or Dhaleem
Khichda or Dhaleemby Affaf Ali
  • Prep Time

    30

    mins
  • Cook Time

    60

    mins
  • Serves

    6

    People

369

1





Video for key ingredients

  • Pav Buns

About Khichda or Dhaleem Recipe

A classic pressure cook dish. Khichda or Dhaleem is the combination of lentils, wheat, rice, boneless meat and spices cooked for long hours to get a thick paste kind of consistency. This dish is mostly prepared during fasting period of Ramadan. It's a protein rich dish, which is mild yet flavourful.

Khichda or Dhaleem

Ingredients to make Khichda or Dhaleem

  • Boneless mutton - 300 grams
  • onion - 2
  • ginger garlic paste - 1/4th tsp
  • chana dal - 50 grams
  • moong dal - 50 grams
  • masoor dal - 50 grams
  • Udad dal - 50 grams
  • rice - 50 grams
  • wheat flour - 3 tspn
  • chilly powder - 1/2 tsp
  • turmeric Powder - 1/4 Tsp
  • garam masala powder - 1/4 tsp
  • salt according to taste
  • For Garnishing:
  • Crisp fried onion slices
  • Finely chopped coriander leaves
  • few lemon wedges

How to make Khichda or Dhaleem

  1. Soak the dals and rice for 4 hours.
  2. In a pressure cooker, add the meat, finely chopped onion cubes, ginger garlic paste, little salt, turmeric powder, chilly powder, garam masala and 1/2 glass water. Pressure cook till meat is well cooked.
  3. Transfer only the meat pieces to another cooking vessel. Retain the water for later use.
  4. Add few spoons of oil and on low to medium flame roast the meat well, till you get a good aroma and meat turns light brown. Keep them aside for later use.
  5. Do not over fry as the meat tends to get hard. If you are using big chunks of boneless pieces - Once cooked, make smaller pieces and fry them.
  6. Add the dals and rice to the cooker, with the previously cooked onion and spice water. Add required water and pressure cook till the dals are fully cooked. Mix the dals with pav bhaji masher.
  7. Now transfer this along with roasted meat to one vessel and cook on medium flame. Check for spices and add accordingly.
  8. Make sure you are stirring so that the khichda does not burn from bottom.
  9. Dissolve wheat flour in water, mix well and add to khichda. Cook until you get a paste kind of consistency.
  10. Serve hot with garnishing of fried onion, fine chopped coriander leaves and few drops of lemon juice.

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mohammad subhan2 years ago

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