Ingredients

• 200 g - wheat (broken) (soaked for 8 hours)
• 1.5 kg - mutton (boneless: cleaned and washed / cut into pieces)
• 200 g - mix dal (50 gm tur, 50 gm channa, 50 gm urad, 50 gm rice) (to be soaked)
• 200 g - ghee
• 1 liter - water
• 1 liter - milk
• 3 to 4 tsp - ginger, garlic, chilli paste
• 5 to 6 - big onions (finely chopped)
• 3 to 4 tsp - coriander (fresh)
• 3 to 4 tsp - mint leaves
• 2 to 3 tsp - garam masala
• 2 to 3 cloves
• 3 cardamoms
• salt to taste

How to Make Khichada (White)

• Cook the wheat in 4-5 glasses of water and 1 glass of milk in a pressure cooker for 1/2 hour on a slow gas.
• Now add 1/2 glass of milk, 2 cups of water, and ginger, garlic, chilli paste and cook on a slow fire for about 1.5 hours.
• In another pressure cooker, heat some ghee, add onion, ginger-garlic-chilli paste and mint leaves.
• Fry for 3-4 minutes and add the mutton pieces and saute 1.5 for 5-7 minutes.
• Add 2 cups of water and the soaked dais and mix well.
• Add water if required.
• Now cook on a slow fire till 2-3 whistles.
• Mash the mixture well. Take another vessel.
• Mix both i.e. the mutton dals and the wheat.
• Mash well with a wooden khichada spoon.
• Add salt to taste, garam masala.
• Make a tempering of ghee by adding 2-3 cloves, cardamoms and add to the Khichada mixture.
• In a small vessel, heat some ghee and fry some finely chopped onions (2 big slices should be soaked in sugar water) till golden brown.
• This is called birresta.
• Now serve the khichada with the topping of birresta, finely chopped coriander and slit green chillies, lemon wedges and mixed pickle.