- Mutton (Boneless)-1/2 kg
- Onion – 1 (sliced)
- Whole Wheat 3 cups
- Rice – 1/4 cup
- Lentils (Chana, Masoor, Moong, Tuwar) – 3/4 cup, in equal parts
- Ginger garlic paste – 1 tbsp
- Green chilles – 4 (slit horizontally)
- Cumin powder – 1 tsp
- Water as required
- Salt to taste
For tempering (Baghar):
- Ghee or clarified butter – 1/3 cup
- Mint leaves – 1/4 cup
- Garam masala powder – 2 to 3 tbsp
- Lemons – 2, cut in wedges
- Onions- 3 (thinly sliced and deep fried until crunchy)
- Soak whole wheat overnight in a deep bowl.
- Wash and soak lentils (dals) for 30 minutes before using.
- Wash the mutton.
- Transfer meat to a pan and add in ginger garlic paste, green chilles, sliced raw onion and salt.
- Cook on a high heat for 5 minutes.
- Add 4 glasses of water and cook on low heat until tender.
- Remove the stock and keep aside.
- Discard the water from soaked wheat and lentils.
- Now put them in the pan with water and cook till gets tender add more water if needed.
- Grind it to get a smooth paste like mixture.
- Transfer to a deep cooking pan along with prepared mutton with stock and cook for another 20 minutes stirring the wooden ladle continuously on a medium heat so that it doesn’t stick to the bottom of the pan.
- Check for seasonings.
- To assemble, warm up the ghee until smoking hot.
- Take out khichda in a serving bowl, drizzle the hot ghee and garnish with mint, fried onions, chopped green chillies, garam masala powder and lemon.
- Serve immediately.