Plan was to eat leftovers, but sis secretly circumvented that as it’s Wednesday and one of only two days a week that her favorite dish (Khichda) is made at one of our family stand-by restaurants (also my favorite biryani place).
She doesn’t like their bread, though, so I ordered from another spot and decided to do my own secret circumventing by ordering chicken biryani along with the rotis.
So, the Khichda. This is an Indian Muslim dish made of a mix of grains and pulses that are soaked, cooked overnight with mutton (goat) and its broth, and finished the next day and eaten for breakfast or lunch or as many meals as it will last. It’s nutritious and delicious, but a real labor of love.
One of my dad’s colleagues’ homes is where we learned to eat it — when his mother (and later wife) were going to make it, we would be invited over along with the extended family. I didn’t care for the dish much as a child, but the community and fun surrounding the event is still vivid in my memory.
It’s eaten either on it’s own like porridge, or with chapatis or thin flatbreads called Rumali roti — literal translation “handkerchief-like bread”. The most common ones are large (maybe 18”?) but I found smaller ones recently so we’ve been eating those.
The biryani was good. Not as good as my fave, but much better than I expected from a random place I found for the roti 
Mom was on the road to tomato cheese toast on her favorite garlic bread, but the mention of Rumali roti tempted her, so I ordered some fresh paneer and made her a light and gently spiced Kathi Roll — sautéed a bit of onion, tomato, and garlic, scant powdered spices for a bit more flavor, added the paneer just to warm through, and finally a few drops of chutney and a sprinkle of chaat masala for a bit of zing. I carefully rolled up the rumali roti around a thin line of filling so it wouldn’t tear, and served it in foil so it wouldn’t fall apart while eating .
(I can’t resist fresh paneer, so “some” of it may have disappeared while I was making mom’s dinner 
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ETA: Traditional toppings for khichda are birista (deep fried onions that you know from biryani), onion, mint, and lemon.
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