After a hectic festivity laden week of gluttony and gastronomy (in that order) my brain feels the need to go easy on my body. Must eat healthy I say to myself, of course still thinking of food as always. There has been a lot of talk lately of the health benefits of the simple “KHICHDI” the quintessential comfort food , with every region in India having it’s own version of it. Ayurveda (a system of medicine with historical roots in the Indian subcontinent) describes khichdi as the perfect food which resets the body with it’s ability to balance all the forces – air, heat and water- that exist in the human body.
I have a hankering for something sour, spicy , hot and meaty, all in a one pot dish. So I decide to combine my southern roots together with the “Khichda”, a Bohri Muslim version of the khichdi. Their version uses Barley and Rice and most important chicken or goat meat. Yummm! What a perfect way to end 5 days of eating vegetarian foods (Diwali) by gorging on some hot non-vegetarian comfort food . In the south the very popular Bisi Bele Huli Anna that literally means Hot Dal (legume) Sour Rice, is one form of khichdi, though not the simple kind that Ayurveda talks about, delicious nonetheless. I started with wanting to have a simple and “sattvic” meal, but let us save that for another day. Today I will serve my concoction with a nice piquant Pico de Gallo, bringing some Latin influence onto the table. Try it at your next party and I guarantee some very satisfied guests.
Friends, I present to you my version of a ‘ Perfect Sunday afternoon meal’ with family and friends, on a cool Fall Day, with suggested accompaniments.
BISI BELE CHICKEN KHICHDA served with a PICO DE GALLO
1 cup any short grained rice
1/2 cup pearl barley
1/2 cup pigeon peas (tur dal)
6 boneless skinless chicken thighs
6 pods garlic
6 jalapenos
1 tsp grated ginger
1/2 cup chopped cilantro
3 tbsps lemon juice
4 tbsps oil
1 tsp mustard seeds
1 tsp cumin seeds
4 dry red chillies
1/2 tsp turmeric
1 tsp urad dal (split black lentils)
pinch of asafoetida
few curry leaves
1 onion cubed
1 potato cubed
2 tbsps tamarind paste
1 tbsp garam masala (all spice)
SALT AS NEEDED
PICO DE GALLO – Chop onions, tomatoes, cilantro and a jalapeno and mix in lemon juice and Salt as Needed
Wash and soak the rice, barley and dal for 2 hours.
Grind or pound the garlic, ginger, cilantro and jalapenos along with the lemon juice and marinate the chicken in this paste with 1 tbsp oil for 2 hours in a non-stick pan. Add Salt as Needed.
Cube the onions and potatoes.
Cook the rice mixture in a pressure cooker with turmeric and Salt as Needed for about 2-3 whistles.
Place the pan with the chicken on the stove on a high flame and brown the chicken well on both sides. Cook for a few minutes more till the meat is nice and crisp on the outside and soft but cooked on the inside. Shred with a fork.
In a shallow bottom pan take 3 tbsp oil , keep flame at medium. When the oil is hot add the mustard and when it starts to sputter lower the flame and add cumin seeds, red chillis, curry leaves, turmeric, urad dal and asafoetida.
Now add the onions and saute for a couple minutes. Next the potatoes and cook till they are soft. Mix the tamarind paste in a couple tbsps of water and add to the mix along with garam masala and Salt as Needed. When it comes to a boil add the rice mixture and mix well. Cook covered on a low flame for 10 minutes. Taste to make sure all tastes are nicely balanced (secret of a good cook).
Serving Suggestion:
In a shallow platter place the rice in the center and cover with the shredded chicken and all the drippings from the pan. Distribute the pico de gallo all along the side of the platter. Sprinkle chopped cilantro over the khichda and serve hot.
HAPPY COOKING FROM KAVITA ATUL!
Wine Suggestions :
This dish has strong spicy flavors with the dal and barley giving it a hearty robust texture and taste. I would serve it with a chilled Rosé. The rosés of Provence go very well with tangy bouillabaisse type stews which are hearty and tangy which make them a perfect match for our Khichda too.
Another wine I like with this dish is an Australian Semillon which is a sweet , dry white with not too much acidity, that balances the robust flavors in this dish.
Side Bar:
- If you want to make this a vegetarian dish you could use Paneer(cottage cheese) or baby corn instead of chicken.