Khichra

Ingredients list for Khichra

• 400 grams Boneless Mutton cut into 1/2 inch pieces
• 2 tablespoons Broken Wheat soaked
• 2 tablespoons Split pigeon pea (toor dal/arhar dal) soaked
• 2 tablespoons Split black gram skinless (dhuli urad dal) soaked
• 2 tablespoons Split red lentil (masoor dal) soaked
• 1/2 cup Broken wheat (dalia/lapsi) soaked
• 1/4 cup Rice soaked
• 4 tablespoons Pure ghee
• 2 Stick Cinnamon
• 4 Cloves
• 6 Green cardamoms
• 1 tablespoon Ginger paste
• 1 tablespoon Garlic paste
• 1/2 teaspoon Turmeric powder
• 3 teaspoon Red chilli powder
• 2 Green chillies
• to taste Salt
• 1 cup Fried onions
• 3 tablespoons Fresh coriander leaves chopped
• 3 tablespoons Fresh mint leaves chopped
• 1/2 teaspoon Garam masala powder
• 1 Lemon cut into wedges

Method

1. Heat 2 tbsps ghee in a pressure cooker.
   Add cinnamon, cloves, green cardamoms, ginger paste, garlic paste and mutton pieces and sauté for 3-4 minutes.
2. For vegetarians use soya nuggets in place of mutton.
   Add turmeric powder and 2 tsps red chilli powder and mix.
3. Break 2 green chillies and add.
   Add chana dal, toor dal, urad dal and masoor dal and mix well.
4. Add dalia, salt, ¾ cup fried onions and mix.
   Add 6 cups water and when the mixture comes to a boil add rice, 2 tbsps coriander leaves and 2 tbsps mint leaves and mix.
5. Add garam masala powder and mix.
   Cover the cooker with the lid and cook under pressure till 6-7 whistles are given out.
6. Let it stand for 15-20 minutes before opening the lid.
   By now the mutton will be very soft.
7. Shred the mutton pieces and blend the mixture with a hand blender.
   Heat remaining ghee in a small non stick pan, add remaining red chilli powder and mix.
8. Add this to the khichra and mix lightly.
   Transfer into a serving bowl, sprinkle remaining fried onions, remaining mint and coriander leaves and lemon wedges and serve hot.

Nutrition Info