Ingredients:

• 250g – Mutton
• 1 cup – Wheat, soaked overnight, drained and pounded
• A handful of urad dal, soaked for half an hour
• 1 tsp – chilli powder
• 1/2 tsp – Saffron
• 2 onions, sliced fine and fried crisp
• 1 tsp – Dhania (coriander) powder
• 2 tsp – ginger-garlic paste
• 4 tbsp – Ghee
• Salt to taste
• 5g – Whole Garam Masala
• 5g – Kababchini
• 1 bunch Mint leaves
• 20g – Green Coriander leaves
• 2g – Bay Leaves
• 5g – peppercorn
• Juice of 1 Lime

Method:

1. Heat 6-9 cups water in a heavy bottom degchi or bowl.
2. Allow water to boil.
3. Add drained dal, wheat and mutton along with the ginger-garlic paste, whole garam masala, kababchini, bay leaves, peppercorns, saffron, chilli powder, dhania powder and salt to taste.
4. Cook over low heat till the mutton is tender.
5. Stir and mash well. Add crushed fried onion.
6. Heat ghee and pour it over the khichda.
7. Garnish with mint and coriander leaves and sprinkle lime juice.
8. Serve hot.