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Mutton khichdi is made of soft and juicy goat meat mixed with broken wheat (Dalia) along with a variety of lentils. The mutton is first seasoned and pressure cooked until very tender, and the lentils and Dalia are cooked separately until soft. These are then cooked on a low flame in a combination of aromatic spices, both whole and in powdered form, to a perfect and rich texture, intense flavor, and a comforting taste. Check my simple recipe to understand the method of making mutton khichdi at your home.

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KEY TAKEAWAYS

Mutton khichdi is a popular dish in many parts of India.
It is best served hot with aloo bhaja, aloor dum, begun bhaja, any dry vegetable, raita, and a simple salad with lemon wedges.

Mutton khichdi has a mildly spicy, nutty, and earthy taste.
Other similar recipes are chicken khichdi, vegetable khichdi, and dal gosht.

The Ingredients:

To marinate the mutton:

500 grams mutton (cut into small pieces)
1 tbsp ginger garlic paste
Salt to taste

For the khichdi:

100 grams broken wheat (Dalia)
300 grams split pigeon pea (Toor dal)
300 grams split brown lentils (masoor dal, split or unsplit, with skin or without skin)

300 grams split green gram (moong dal)
300 grams split Bengal gram (chana dal)

To make the fried onions or beresta:

1 cup onions (chopped finely)
2 tbsp cooking oil

To cook the khichdi:

3 tbsp cooking oil
1 tbsp red chili powder
½ tsp turmeric powder
1 tbsp coriander powder
1 tsp garam masala powder
2 bay leaves (whole)
1 tbsp whole spices (inch-sized cinnamon stick, 1 piece of whole mace, 4 pieces of green cardamom pods, and 4 pieces of cloves)

For garnishing the mutton khichdi:

Coriander leaves (a few, freshly chopped)
Mint leaves (a few, freshly chopped)
Lemon juice (as required)

A couple of years back, I attended a family get-together at my cousin’s home where I learned this mutton khichdi recipe from one of the elder relatives. She is known to cook traditional dishes and had made this for lunch that day. It looked and tasted so much different from regular khichdi. That made me curious enough to ask for the recipe from her, which she patiently narrated along with some useful tips and advice. I noted everything down in my kitchen diary so that I wouldn’t forget it later.

I cooked the dish at home the next weekend following every step very carefully and it turned out exceptionally well. My husband loved it and talked about the intense flavor and rich taste, while my sons had spent no time on such things and finished their portions quickly and asked for second helpings. Seeing all these made me feel really happy and I thanked the lady for sharing such a wonderful recipe with me.

How to Make Mutton Khichdi? (Step by Step Guide with Images)

Step 1: Take 500 grams of mutton (cut into small pieces) in a bowl and marinate them with 1 tbsp of ginger garlic paste and salt to taste. Keep it aside overnight. You will need to pressure cook this the next day with water for up to 5 to 6 whistles until the mutton is nice and tender.

Step 2: In another bowl, take 300 grams each of split pigeon pea (Toor dal), split brown lentils (masoor dal, split or unsplit, with skin or without skin), split green gram (moong dal), and split Bengal gram (chana dal) along with 100 grams of broken wheat (Dalia). Wash them all nicely with water at least with 2 to 3 changes of water until the water becomes clear. Then soak them individually or all together for at least 2 to 3 hours before pressure cooking them for up to 3 to 4 whistles until they become mushy.

Step 3: Heat 2 tbsp of cooking oil to fry 1 cup of finely chopped onions. Remove them when they turn a nice brown color and keep them in a bowl aside.

Step 4: Heat a wok on a high flame and pour 2 tbsp of cooking oil in it. As it heats up, put in ¾ cup of fried onions, 1 tbsp of red chili powder, ½ tsp of turmeric powder, 1 tbsp of coriander powder, 1 tsp of garam masala powder, and 1 tbsp of whole spices consisting of an inch-sized cinnamon stick, 1 piece of mace, 4 green cardamom pods, 4 cloves, and 2 pieces of whole bay leaves. Now mix all of this together and turn the flame to low. Mix and let them cook on a low flame for about a couple of minutes.

Step 5: When ready, add the boiled lentils. Mix them with the masala. Also, add the boiled mutton to it. Mix all of them slowly and nicely. Let it cook for around 10 minutes on an absolutely low flame.

Step 6: When the oil comes on the surface, turn off the flame and transfer it to a serving bowl.

Step 7: Your tasty and spicy homemade mutton khichdi is now ready to enjoy. Serve it hot after topping it up with the rest of the fried onions and lemon juice, along with a few freshly chopped coriander and mint leaves.