Mutton Khichdi
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; 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.
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:
- 2 tbsp cooking oil
- 1 tbsp red chili powder
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp garam masala powder
- 2 pieces 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
Instructions
- Take 500 grams 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 pressure cook this the next day with water for up to 5 to 6 whistles until the mutton is nice and tender.
- 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), split Bengal gram (chana dal) along with 100 grams 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.
- Heat 2 tbsp of cooking oil to fry 1 cup finely chopped onions. Remove them when they turn to nice brown color and keep them in a bowl aside.
- 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.
- 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.
- When the oil comes on the surface, turn off the flame and transfer it to a serving bowl.
- 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, lemon juice, along with a few freshly chopped coriander and mint leaves.
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Notes
I have used Dalia to prepare the khichdi. However, rice can also be used.
The portion of lentils should be equal. This in turn will give a correct taste.
I soaked all the lentils at once for convenience, though they could be soaked individually if wanted.
In my masala, whole spices such as cinnamon stick, mace flower, cloves, green cardamoms, and bay leaves have been used. You can use the whole spices of your choice to make the masala.
Remember that you need to add the onions along with the powdered and whole spices when the oil is heating up and not when it is hot.
Nutrition Info (Estimation Only)
Nutrition Facts
Mutton Khichdi
Amount per Serving
Calories
550
Calories from Fat 153
% Daily Value*
Fat
17
g
26
%
Saturated Fat
5
g
31
%
Trans Fat
0.02
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
30
mg
10
%
Sodium
64
mg
3
%
Potassium
758
mg
22
%
Carbohydrates
69
g
23
%
Fiber
24
g
100
%
Sugar
4
g
4
%
Protein
31
g
62
%
Vitamin A
246
IU
5
%
Vitamin C
3
mg
4
%
Calcium
129
mg
13
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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