Today I Learned...
- Celebrate Mother's Day with a taste of tradition through Bina's heartfelt culinary creation.
- Khichda holds a special place in Bina’s family. It is particularly celebrated during the festival of Akshay Tritiya, which showcases the dish’s cultural and familial importance.
- Learn how to make Khichda and its accompaniment, Imlani.
s Mother's Day approaches, many think about expressing our love and gratitude to the incredible women who raised us. For GetSetUp Community Member Bina, an enthusiast of cultural heritage and traditional cuisine, this day reminds her of all the memories with her mom and her food. She takes the opportunity this Mother’s Day to share her roots and a piece of her childhood. The dish that holds a dear place in her heart is Khichda, a rich and comforting meal that has been a staple in her family's Askhay Tritya celebrations.
Khichda, a version of the more commonly known Khichdi, is not just a dish but a celebration of flavors and memories. It is especially significant during Akshay Tritiya, an auspicious festival celebrated widely across India. Bina fondly recalls the annual preparation of this dish, a tradition that brings back the memories of family gatherings and festivities; I have many fond memories of my mother and the entire family coming together to prepare Khichda during Akshay Tritiya. It's a form of Khichdi, which we prepare annually. If I could offer one dish to my mother, I would love to offer this,"
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Bina's Khichda Recipe:
Ingredients:
- 100 grams crushed wheat
- 50 grams whole moong (green gram)
- 3 tablespoons ghee (clarified butter)
- Water, as required
- 1 teaspoon sendha namak (rock salt)
- For Imlani (tamarind sauce):some text
- Lemon-sized ball of tamarind
- 2 glasses of water
- 2 tablespoons sugar, adjust to taste
- 2 cardamoms
- A pinch of black pepper
Instructions:
- Prepare the Khichda:
- In a pressure cooker, combine the crushed wheat, whole moong, 1 tablespoon ghee, and enough water to cover the ingredients.
- Season with sendha namak.
- Cook under high pressure until you hear two whistles, then reduce the flame and let it cook for two more whistles on low heat.
- Once cooked, open the cooker and mash the mixture well, adding two more tablespoons of ghee for a creamy texture.
- Make the Imlani:
- Soak the tamarind in water until soft, then strain to obtain tamarind water.
- Add sugar, crushed cardamom, and a pinch of black pepper to the tamarind water. Adjust sweetness to taste.
- Chill in the refrigerator to enhance the flavors.
Serving Suggestion:
Serve the hot Khichda alongside the cold, sweet, and sour Imlani for a delightful contrast that not only pleases the palate but also revives cherished memories.
This Mother's Day, as Bina makes Khichda, each step and stir is a tribute to her mother's love and the culinary traditions passed down through generations. It's more than just a meal; it's a moment of connection.
Our warmest wishes to all the incredible moms, grandmoms, and everyone who has been a mother figure. We celebrate and honor you today and every day.
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