Khichda-Hyderabadi Style

What is khichda?
I want to tell you what it is. It’s a combination of lentils and meat, looks like kind of porridge. It is loaded with proteins, carbohydrates and starch.

Khichda is Hyderabadi (India) delicacy and one of my favourite dishes. I do not know the authentic recipe but everyone cook in almost similar way.

Preparation Time: 4-6 hours 

Cooking Time: 1-2 hours

Serves: 8

Ingredients:

Split Bengal gram (chana dal)	100 gm
Split Black gram Skinless (urad dal)	100 gm
Split Green gram Skinless (moong dal)	100 gm
Split Pigeon pea (arhar dal)	100 gm
Whole Red Lentils (khada masoor))	50 gm
Kidney Beans (tiniest chauli)	50 gm
Broken Wheat (Dalia/Goori)	200 gm
Rice	100 gm
Salt	1 tsp
Turmeric	1tsp
Onions	2
For Mutton:
Mutton	1 1/2 kg
Onions (medium size)	4
Tomatoes (chopped)	3
Ginger, garlic (paste)	2 1/2 tbsp
Garam Masala	1 tbsp
Black Cardamom	1 tbsp
Bay Leaves	1
Salt	1tbsp
Turmeric	3/4 tsp
Oil	2 cup
Grind to Paste:
Green Chillies	12-15
Coconut	1 tbsp
For Tempering
Curry leaves	1/4 cup
For Garnishing:
Coriander Leaves	1 cup
Cumin seeds	1/4 cup
Lemon wedges	3-4
Mint Leaves	1 Cup

Method:

1. Soak the broken wheat for 6-8 hours in a water or preferably overnight.
2. Soak all the ingredients from Split Bengal gram to Kidney Beans in a separate bowl for 5-6 hours.
3. Chop the coriander leaves and keep aside.
4. Roast the cumin seed and grind it in to fine powders.Keep it for garnishing.
5. Cut onions length wise in to thin slices.
6. Heat oil in a medium size pressure cooker, fry 2onion till golden brown.
7. Take out the fried onions on tissue paper and keep them aside. (Brista)
8. Now, add other onions in a pressure cooker and cook it until it turns golden brown.
9. Add bay leaves,cardamom, let it splutter.
10. Add, ginger garlic paste and saute it for second. 
11. Later, add cleaned,washed and strained mutton, 1 tbsp salt, 1/2 tsp turmeric and cook it until water evaporates and it starts leaving oil. 
12. At this stage add paste, remaining salt and turmeric, chopped tomatoes and cook it until oil leaves the mutton. 
13. Now, add water,close the pressure cooker and cook it on medium flame until meat gets tender or approximately 15minutes. 
14. In a separate pressure cooker,broken wheat, 1/2 tsp salt, 1/2 tsp turmeric and double the quantity water. (it absorbs water)(approx. 20-30 min on medium flame)
15. In a separate pressure cooker boil Split Bengal gram,Split Black gram,Split Green gram,Split Pigeon pea,Whole Red Lentils,Kidney Beans,Rice along with adding 1/2 tsp salt and 1/2 tsp turmeric and water to the surface, boil till it gets tender (approx.12-15 mins)
16. Take a heavy bottom and large skillet transfer cooked Lentil(dal) mash it slightly and cook for 5 minutes.
17. Open the lid of boiled broken wheat (dalia) and mash it properly and mix it to the above cooking utensil. Mix it well and cook for 3 minutes.
18. Check if meat is tender transfers them in to the lentils & wheat mixture.
19. Adjust water and salt as per your taste. 
20. On lower heat let it simmer for 10 minutes.
21. Heat 2 tbsp oil in a small pan add garlic pods and curry leaves, fry till it turn golden brown.
22. Pour it to the khichda, sprinkle grounded cumins, fried onions.
23. How to serve: Ladle Khichda in to serving plate, sprinkle grounded cumin seeds,fried onions (Brista)& coriander leaves, and serve with mint leaves and lemon wedges.

  RS Notes :-) 

• We always cook onion altogether and once it turns brown divide the portion and some use for cooking the mutton and other for decoration(brista).
• Take proper care while cooking broken wheat, if they run out of water when boiling would turn in to solid or thick ball shape. It could bring the disaster to your khichda.  
• I've tried to cover every tit-bit of Khichda, even if you have doubt feel free to ask me in comment form.