Hyderabadi Khichda-a tasty treat

An aromatic,healthy, delicious, mouthwatering and flavoursome, these words are enough to guess what I am talking about. Khichda a delicious recipe with stepwise pictures is given below to warm up your heart.



INGREDIENTS:

• Broken wheat (daliya), 1/2 kg
• Chana dal, 250 gms
• Masoor dal, 150 gms
• Urad dal, 150 gms
• Moong dal, 150 gms
• Toovar dal, 150 gms
• Rice, 150 gms
• Mutton, 1 kg (with or without bones)
• Red chilli powder, 3 tblspn
• Onion, 3/4 kg finely sliced
• Tomatoes, 4 finely chopped
• Turmeric, 1 1/2 tspn
• Cumin powder, 1 tspn
• Garam masala powder, 2 tspn
• Green chillies, 7-8 slit
• Ginger-garlic paste, 1tblspn
• Cloves, 5-6
• Cardamom, 3
• Cinnamon, 2 sticks
• Coriander leaves, finely chopped 2 cups
• Mint leaves, 1 cup
• Lemon juice, 1 cup
• Oil, 5-6 tblspn
• Salt, as per taste
• Desi ghee, as per your preference

Serves: 7-8
Category: Non Veg
Cuisine: Hyderabadi

RECIPE:

• Soak broken wheat or daliya in water for 4-5 hours.
• Soak all the dals and rice for 2 hours.
• Now put all of them i.e daliya and all the dals in the big vessel, adding triple the amount of water with 1 tspn of turmeric and 2 tspn of salt.
• Keep on a high flame till it gets a boil then lower it and cook on low flame. Stirring occasionally.

• Now Cook mutton with 2 tspn of Ginger-garlic paste and 2 tspn of salt till its tender. Keep aside.
• Now take a big wok or kadhai, add 4-5 tblspn of oil and fry the onions till it becomes barista. Takeo out in a wide plate. Keep aside.

• Take out the extra oil from the wok in which you fried onions leaving only 1 tblspn of it.
• When its hot, add whole spices i.e cloves, cardamom and cinnamon sticks. Fry for 30 seconds.
• Add remaining Ginger-garlic paste and fry till its golden brown.
• Add tomatoes and keep it on medium flame.
• Add red chilli powder, turmeric powder, cumin powder, garam masala powder. Mix well.
• Cook on low flame till it leaves oil i.e 5-7 mins stirring so it doesn't stick to the wok.
• Now add the tenderized mutton and fry on high flame.
•  Now check if daliya and all the dals have become well tender. If its well cooked mash them with a masher or ghotni well that it looks like grainy smooth paste. It is a tiring process.
• You can also grind the dal mixture, but you will have to cool it down first and then grind it in batches which takes too much time so I prefer mashing it. If you have enough time, cool down dals and grind it in a mixie.
• Now see if the mutton is been cooked well. The oil comes on top. Add 1/2 cup coriander leaves and few mint leaves.

• Add 1 cup of barista i.e fried onions and cook on low flame till mutton absorbs its flavour.
• When its well cooked combine it. Pour mutton gravy over the dal mixture.

• Add little garam masala powder. And check for salt.
• Cook for 10 mins more. Add 3-4 tblspn of lemon juice.
• Serve hot garnishing with golden browned onions, coriander and mint leaves and pour little desi ghee.

Note:

• Take fresh mutton to enhance the taste.
• Soak all the dals well so its cooked soon.
• Use fresh Ginger-garlic paste and freshly ground garam masala powder.
• Have it hot with little desi ghee for better taste 😊