Rajasthani Khichda Broken Wheat Porridge

Method

1. 1

   Wash and soak: Wash the broken wheat and all four lentils together in several changes of water. Soak together in 4 cups water for 30 minutes. Drain after soaking.

2. 2

   Cook the wheat and lentils together: Place the soaked broken wheat and lentils in a pressure cooker with 5 cups water and 1 tsp turmeric. Cook on high until the first whistle, then medium for 5 more whistles. The broken wheat and lentils should be completely soft and beginning to merge together into a thick porridge. If using a regular pot, cook with a lid for 45 minutes stirring frequently.

3. 3

   Open and mash: Open the cooker after the steam releases. Stir vigorously — the broken wheat and lentils should break down into a coarse, thick porridge. If the mixture is too dry and stiff, add 1 cup hot water and stir well.

4. 4

   Make the fried onion topping: Slice 1 onion into thin rings. Fry in 2 tbsp oil on medium-high heat, stirring frequently, for 10 to 12 minutes until deep golden-brown and crispy. Remove and drain on paper towels. Keep aside for topping.

5. 5

   Heat ghee and add whole spices: In a heavy pan heat 3 tbsp ghee on medium. Add cumin seeds, bay leaves, cloves, cinnamon and black cardamom. Stir for 20 seconds until fragrant.

6. 6

   Cook the second onion: Add the second finely sliced onion. Cook on medium heat for 10 minutes until deep golden. Add ginger paste and garlic paste — stir 2 minutes.

7. 7

   Add spice powders: Turn to low heat. Add red chilli powder and coriander powder. Stir 2 minutes.

8. 8

   Combine with the cooked porridge: Pour the tempered onion-ghee mixture into the pot of cooked broken wheat and lentils. Stir together thoroughly. Add salt and garam masala. Cook on medium heat stirring for 5 minutes until the mixture is evenly combined and heated through.

9. 9

   Adjust consistency: Khichda should be thick like a porridge — it should hold its shape when scooped but not be stiff like a brick. Add hot water in small amounts if needed.

10. 10

    Serve with toppings: Ladle into bowls or a large serving dish. Top with the fried onion slices. Drizzle 1 to 2 tsp extra melted ghee over the top. Serve hot.

11. 11

    Note: Khichda is made at religious gatherings, shrines and community meals during winter months across Rajasthan and Uttar Pradesh. It is particularly associated with the festival of Muharram. The multi-lentil base provides protein while the broken wheat adds fibre. It is similar to the Hyderabadi haleem but made without meat and with a simpler spice profile.