Mutton Khichdi

Instructions

1. In a deep bottomed pan heat the mustard oil over medium high flame. Add the bay leaf and the whole garam masalas, that is, the cardamon, cloves and cinnamon. When lightly roasted add the chopped onions and keep stirring. Once the onions are a bit translucent in colour add the ginger and garlic paste. Next reduce the flame to a medium low and add the dry masala powders. Saute for a while before adding the chopped tomatoes and salt. Mix well and keep stirring. Lastly transfer the mutton pieces to the pan. Cover with a lid, cook over medium low flame and stir from time to time. Cook for 10 – 12 minutes, till the raw masala smell is gone, the tomatoes have all got cooked and nicely mixed with mutton gravy.
2. To cook the mutton add 2 cups of water, cover the pan and cook for another 30 mins till the mutton is 75-80% cooked. The rest of it will be done while cooking the khichdi. You can use a second method, which I have availed of. Simply transfer the mutton to a pressure cooker with 1 cup of water. Put it initially on a high flame. After One Whistle, lower the flame to a sim and cook for 12 -13 minutes. Take off from the flame and open the pressure cooker lid once it is cool. Your mutton is ready. Set it aside.
3. Place another deep bottomed pan over medium heat along with the ghee. When ghee is warm add the cumin seeds, bay leaf and the whole garam masala. Once the cumin seeds starts spluttering and the garam masala is lightly roasted, add the sliced onion followed by the potatoes. Stir till the onions and potatoes are light golden in colour before adding the moong dal and rice. Fry the moong dal and the rice for a couple of minutes over medium flame, stirring continuously. Next add the ginger paste, turmeric powder and keep stirring. Once the ginger and turmeric is saute’ed well, pour the water, cooked mutton, fresh green peas, sugar and salt according to taste. Now cover and cook.
4. When the water reduces, open lid to stir from time to time. Sprinkle some slit green chillies before taking off the flame. You may add a drizzle of ghee too. Serve hot accompanied either with some pickle of your choice or raita or else just some onion rings with a squeeze of lime.