Being rich in carbohydrates this recipe aids in replenishing depleted energy levels.
It’s a great energy booster, delicious , loaded with lentils and a very very healthy awesome meal
Ingredients for MUTTON KHICHDA (HALEEM)
Steps for MUTTON KHICHDA (HALEEM)
MUTTON KHICHDA (HALEEM)
Ingredients
(Washed and soaked overnight these ingredients)
200 gm Pounded Wheat
¼ cup Barley
2 tbsp Masoor Dal
2 tbsp Tuvar Dal
2 tbsp Urad Dal
2 tbsp Rice
1/3 cup Chana Dal
(Dry roast and grind into powder)
1 tsp Whole Coriander Seeds
1 tsp Cumin
½ tsp Fennel Seeds
12-15 Black Pepper Corns
Other
1 tsp Salt
¾ tsp Turmeric Powder
2 tbsp Oil
2 Onions Sliced
1 kg Mutton
2 tbsp Ginger Garlic Chilli Paste
½ tsp Turmeric Powder
5-6 tbsp Oil
1 tsp Garam Masala Powder
½ tsp Ginger Powder
½ tsp Chilli Flakes
1 tbsp Coriander Powder
1 tbsp Chilli Powder
1 tsp Cumin Powder
1 tomato sliced
4 tbsp Fried Onions
Fresh Mint and Coriander leaves
Steps
Wash and soak overnight Pounded Wheat, Barley, Masoor Dal, Tuvar Dal, Urad Dal, Rice, Chana Dal in the ratio mentioned above and cook it in a pressure cooker by adding 1 tsp salt, ¾ tsp turmeric powder, 2 tbsp oil and 1 litre water. Pressure cook on high flame till 1 whistle and 20-25 mins on low flame.
Take another pressure cooker heat 5-6 tbsp oil, put onions and cook till golden brown, add mutton, ginger garlic chilli paste, salt, fry the mutton properly on high flame, add turmeric powder, add little water and pressure cook it for 15 mins on low flame till mutton is tender.
Dry roast Whole Coriander Seeds, Cumin, Fennel Seeds, Black Pepper Corns and grind them in a coarse powder.
After grinding add garam masala powder, chilli flakes, ginger powder and mix it well and keep this powdered masala aside.
Check the mutton if done till 80 % add coriander powder, chilli powder, cumin powder, tomatoes and fry it properly on high flame then let it cook for 8-10 mins on low flame.
Check the lentils if done transfer it in a big vessel, add little water and with a hand blender make a semi smooth mixture and keep it on low flame.
Check the mutton and remove oil from the sides of the gravy and keep it aside for garnishing.
Now put the mutton gravy in the lentil mixture, add little water and stir it well and then add the coarse powdered spices , coriander and mint leaves , fried onions and mix it thoroughly on high flame, check salt and bring it to a boil then cook for 15- 20 mins on low flame till it starts thickening .
Keep checking that it does not stick in the bottom of the vessel.
Off the flame now, pour the oil that you kept aside on the khichda.
Serve it hot garnish it with mint coriander leaves fried onions and lemon.
