Mughlai Khichda Recipe

Required Ingredients

Broken wheat     –                 500 gm

Chana Daal            –                 ½ cup

Tuvar Daal             –                 ½ cup

Moong Daal         –                 ½ cup

Masoor Daal        –                 ½ cup

Onion                       –                 1 Kg finely sliced

Ginger &

Garlic Paste           –                 4tps

Mutton                  –                 1 kg cut into 2 inches pieces

Tomatoes              –                 3 finely chopped

Yogurt                     –                 2 cup

Green Chilies        –                 10 slit lengthwise

Lemon Juice         –                 1 packet of AnJ Mughlai Khichda Masala

For Seasoning :

Cinnamon 3 one inch sticks , Green Cardamon 6, Clove 6

For Garnishing :

Coriander leaves – ½ cup, finely chopped, Mint leaves – 15 finely chopped

Cooking Instruction

Soak the broken wheat in 1- ½ liters of water for 12 hours.

Pressure cook for 10 minutes when the wheat is at room temperature, grind it till a grainy texture is achieved, set aside.

Wash chaana daal and tuwar daal, soak them in water for 15 minutes and drain, pressure cook in 3 cups of water for 10 minutes, grind it till a grainy texture is achieved, set aside.

Soak the moong daal and masoor daal together in 2 ½ cups of water for 15 minutes, drain and pressure cook in 3cups of water for 5 minutes, grind them till a grainy texture is achieved. Set aside.

Heat  oil in a pan, add the cinnamon stick, green cardamom and clove, fry for 15-30 seconds, add the onions nd fry to a golden brown, remove half the onions and keep aside for garnishing, add ginger and garlic paste and fry well for 10 minutes, add the meat and fry for 6 to 8 minutes.

Mix the AnJ Masala nd salt as per your taste, fry for 1 to 2 minutes.

Add tomatoes and cook on high heat for about 5 minutes, add the yogurt and green chilies, fry till a masala is formed and the oil seprates.

When cool transfer it to heavy bottomed pan, add the broken wheat, masoor daal, moong daal, chana daal and tuvar daal. Cook on moderate heat for 10 to 15 minutes, stirring all the while, let it simmer for 10 minutes, add the lemon juice.

Garnish with the fried onions, coriander and mint leaves. Serve hot.