Mutton Khichda

Mutton Khichda - This dish brings back memories, memories of celebration and togetherness. I remember eating this once or twice a year around the month of Ramadan. We didn’t observe this holiday in our home but growing up we had a bunch of neighbors and friends who did. And every evening for the whole month I’d wait for Iftar (the time when people who fast break their fast). People would send their delicious food to our house and it was like a month-long celebration for us too. Apart from all the biryanis, kababs, tandoori chickens and sweets, I’d desperately wait for Khichda and it was my absolute favorite.

Now that I’ve moved to the US, I took it upon myself to learn the recipe and try to recreate this childhood memory of mine. This nutritious and flavorful dish is perfect for a hearty meal and can be made quickly and easily in a pressure cooker. In this recipe, we combine broken wheat and dals with tender mutton pieces and aromatic spices to create a dish that is both wholesome and delicious. And by mutton I mean goat because I like it the best in this recipe but you can totally substitute it with the meat of your choice - beef/lamb/chicken. So, roll up your sleeves, and let's get started on this mouthwatering Mutton Khichda recipe!I kept everything very simple and substituted a couple other ingredients to make it easier to make it without taking a trip to the grocery store.

INGREDIENTS:

• 1 cup broken wheat (daliya)

• 1/3 cup red lentils (masoor dal)

• 1/3 cup yellow lentils (moong dal)

• 1/3 cup split pigeon peas (toor daal)

• 1/2 cup chana dal

• 500 gms meat (goat/lamb/beef/chicken)

• 1 tbsp ginger-garlic paste

• 2 green chilies, slit

• 2 bay leaves

• 4-5 cloves

• 1-inch cinnamon stick

• 4-5 black peppercorns

• Salt to taste

• 1 tsp red chili powder

• 1/2 tsp turmeric powder

• 2 tbsp oil/ghee

• 1 onion, chopped

• 2 tomatoes, chopped

• 1 tsp garam masala powder

• 1/2 cup chopped coriander leaves

• 1 lemon, cut into wedges
  

To begin with, you will need to wash and soak 1 broken wheat(daliya) and all of the lentils for at least 4 hours. Soaking the ingredients helps to cook them faster and ensures that they are tender and soft.

Next, heat 2 tbsp of oil in a pot and add 2 bay leaves, 4-5 cloves, 1-inch cinnamon stick, and 4-5 black peppercorns. Sauté the spices for a minute until fragrant, then add 1 chopped onion and sauté until it turns golden brown. Add 1 tbsp of ginger-garlic paste and 2 slit green chilies, and sauté for a minute until fragrant.

Add 500 gms of mutton pieces to the pot and sauté for 5-6 minutes until browned. This step adds a depth of flavor to the dish and ensures that the mutton is cooked properly. Once the mutton is browned, add 2 chopped tomatoes and sauté for another 2-3 minutes until they turn soft.

Now, add the soaked broken wheat and dals to the pot with 1 tsp of red chili powder, 1/2 tsp of turmeric powder, and salt to taste. Mix well and add 4-5 cups of boiling water. Close the pot lid and cook for 2.5 hrs on medium low. Keep stirring at 30 min intervals and add boiling water to adjust consistency.

Add 1 tsp of garam masala powder and 1/2 cup of chopped coriander leaves and mix well. The garam masala powder adds a rich aroma and flavor to the dish, while the coriander leaves add a fresh and vibrant taste. Serve hot with a spoonful of ghee, lemon wedges, fried onion and ginger juliennes for a zesty and refreshing taste.

Tips

• For faster cook time, use a pressure cooker and cook on high pressure for 15 minutes allowing steam to release naturally.