Khichra –
Broken wheat (or daliya) – 2 tbsp
Chana dal – 2 tbsp
Urad dal – 1 tbsp
Masoor dal – 1/2 tbsp
Moong dal – 1/2 tbsp
Rice – 1/2 tbsp
Jau – 2tbsp
Soak the above ingredients fr two hours
1. Bring water to boil with the following ingredients-
Mustard oil – 1tbsp
Haldi – 1 tsp
Dhaniya – 2tsp
Ginger/garlic paste – 1 tbsp each
Salt n red chilli of to taste.
Tezpat -1
Bari illaichi – 2
Laung – 2
Peppercorn- 7/8
2. Add the soaked lentils n bring to a boil, stirring.
3. Pressure cook fr 8mins on a low flame.
4. Add bhunna meat (recipe given below) n mix really well.
5. Add 1/4 tsp garam masala pd.
6. Fry some sliced onions in ghee.
7. Add to the Khichra. Garnish with podina, hara dhaniya,ginger n green chillies. Serve with lemons.
Bhunna Mutton –
Heat oil – add 1/2 kg meat n fry till changes colour.
Add :1tbsp ginger,
1 tbsp garlic,
2 onions (paste)
1tsp haldi,
salt n mirch to taste
1tsp dhaniya pd
Brown well till moisture dries n raw smell of masala goes. Add water n cook till done. Dry water n then add to the cooked lentils.
Note: Can make it without the meat too for vegetarians. Just increase the masala a little.
Also, I use Daliya instead of kuta gayhun (wheat) n Porridge (oats) instead of Jau as it’s not always easy to get both. If using porridge then don’t soak it n add it directly whilst boiling.
Recipe and photographs by Sakina Hussain
