Khichda

653

Ingredients:
Broken Wheat – 500 gms
Bengal Gram – 1/2 cup
Tuvar Dal – 1/2 cup
Moong Dal – 1/2 cup
Masoor Dal – 1/2 cup
Onions – 1 kg, finely sliced
Ginger Garlic Paste – 4 tsp
Mutton – 2 kg, cut in 2 inch pieces
Red Chilli Powder – 4 tblsp
Cumin Powder – 2 tblsp
Coriander Powder – 1 tblsp
Turmeric Powder – 1 tsp
Garam Masala Powder – 1 tsp
Salt – 2 tblsp
Tomatoes – 2, finely chopped
Yogurt – 2 cups
Green Chillies – 10, slit lengthwise
Lemon Juice – 1 cup

For Seasoning:
Oil – 1 cup
Cinnamon – 3 one inch sticks
Green Cardamom – 6
Cloves – 6

For Garnish:
Coriander Leaves – 1/2 cup, finely chopped
Mint Leaves – 15, finely chopped

Method:
1. Soak the broken wheat in 1 1/2 litres of water for 12 hours.
2. Pressure cook for 10 minutes.
3. When the wheat is at room temperature, grind it till a grainy texture is achieved.
4. Set aside.
5. Wash the bengal gram and tuvar dal.
6. Soak them in water for 15 minutes and drain.
7. Pressure cook in 3 cups of water for 10 minutes.
8. Grind them till a grainy texture is achieved.
9. Set aside.
10. Soak the moong dal and masoor dal together in 2 1/2 cups of water for 15 minutes.
11. Drain and pressure cook in 3 cups of water for 5 minutes.
12. Grind them till a grainy texture is achieved. Set aside.
13. Heat oil in a pan.
14. Add the cinnamon sticks, green cardamom and cloves.
15. Fry for 15-30 seconds.
16. Add the onions and fry to a golden brown.
17. Remove half the onions and keep aside for garnishing.
18. Add the ginger garlic paste and fry well for 10 minutes.
19. Add the meat and fry for 6 to 8 minutes.
20. Mix the red chilli powder, cumin powder, coriander powder, turmeric powder, garam masala powder and salt.
21. Fry for 1 to 2 minutes.
22. Add the tomatoes and cook on high heat for about 5 minutes.
23. Add the yogurt and green chillies.
24. Fry till a masala is formed and the oil separates.
25. Add 2 cups of water and pressure cook for 15 minutes.
26. When cool, transfer it to a heavy-bottomed pan.
27. Add the broken wheat, masoor dal, moong dal, bengal gram and tuvar dal.
28. Cook on moderate heat for 10 to 15 minutes, stirring all the while.
29. Let it simmer for 10 minutes.
30. Add the lemon juice.
31. Garnish with the fried onions, coriander and mint leaves.
32. Serve.