Name: Mutton Khichda recipe by sarabjeet kaur at BetterButter
Prep time: 720 min
Cook time: 120 min
Total time: 840 min
Yield: 8
Ingredients: 2 Kg mutton with bones; 250 gms whole wheat grain; 150 gms barley; 50 gms basmati or any fragrant rice grain; 150 gms of mix daal (moong, urad, tuvar, masoor); 50 gms chana daal; 4 tbsp ginger paste; 4 tbsp garlic paste; 2 tbsp green chilli paste (you can add more or less); 4 tbsp tomatoes finely chopped; 6 to 8 medium onion sliced; 4 tbsp coriander seeds, 1 tbsp cumin seeds, 6 to 8 dry red chilli (dry roast and make a powder).; 1 tbsp turmeric powder, 1 tbsp Kashmiri chilli powder; handful of whole garam masala; 1 tbsp garam masala powder; 12 cup oil or ghee; 14 cup pure melted ghee for tadka (optional); 1 bunch or fresh coriander; 1 bunch of fresh mint leaves; Lemon wedges; 1 cup fried crisp onion; Salt to taste; 6 green chilli finely chopped

Ingredients Serving: 8

2 Kg mutton with bones
250 gms whole wheat grain
150 gms barley
50 gms basmati or any fragrant rice grain
150 gms of mix daal (moong, urad, tuvar, masoor)
50 gms chana daal
4 tbsp ginger paste
4 tbsp garlic paste
2 tbsp green chilli paste (you can add more or less)
4 tbsp tomatoes finely chopped
6 to 8 medium onion sliced
4 tbsp coriander seeds, 1 tbsp cumin seeds, 6 to 8 dry red chilli (dry roast and make a powder).
1 tbsp turmeric powder, 1 tbsp Kashmiri chilli powder
handful of whole garam masala
1 tbsp garam masala powder
12 cup oil or ghee
14 cup pure melted ghee for tadka (optional)
1 bunch or fresh coriander
1 bunch of fresh mint leaves
Lemon wedges
1 cup fried crisp onion
Salt to taste
6 green chilli finely chopped

Instructions

Wash and soak all the dals, rice, barley and wheat separately for 12 hours.
Next day, pressure cook all the dals, wheat, rice and barley with salt and a pinch of turmeric till soft and keep aside.
Wash and pressure cook mutton with salt till tender and keep aside.
In a wide bottom vessel, add oil, put all the whole garam masala, when it starts cracking, add finely sliced onion and saute till golden brown.
Add ginger, garlic and chilli paste and sauté for sometime.
Add some water to it so that it doesn't stick to the bottom
Mix curd with ground spices and garam masala, add this and sauté for 5 to 7 mins.
Next add chopped tomatoes and sauté till oil separates from masala.
Next add mutton pieces with yakhni and boiled dals mixture, stir with wooden spoon till everything incorporates. Let it cook till desired consistency is achieved (slightly thick side).
Heat ghee in a pan, add green chilli and mix this tadka with the khichda.
Serve with crisp onions, chopped mint, coriander and lemon wedges.
You can serve with your choice of salad and khameeri naan.

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