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200 g -
(broken) (soaked for 8 hours)
1.5 kg -
(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 -
1 liter - water
1 liter -
3 to 4 tsp - ginger, garlic, chilli paste
5 to 6 - big
3 to 4 tsp - coriander (fresh)
3 to 4 tsp -
2 to 3 tsp -
2 to 3
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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.