Khichra
Course: EntreesDifficulty: MediumServings
12
servingsPrep time
30
minutesCooking time
2
hoursCalories
180
kcalOvernight
Ingredients
2 kg. 2 Beef (boneless)-cubes
6 tsp. 6 Salt
6 tsp 6 Chili (Lal Mirch)-powder
2 tsp 2 Turmeric (Haldi)-powder
2 2 Bay Leaves (Tezpatta)
350 gms. 350 Daal Chana
100 gms. 100 Daal Masoor-Dhuli
100 gms. 100 Daal Moong Dhuli
50 gms. 50 Rice
50 gms. 50 Daal Toor
50 gms. 50 Daal Maash-Dhuli
250 gms. 250 Wheat-whole
50 gms. 50 Barley
1 cup 1 Vegetable Oil
1 tsp. 1 Garam Masala-powder
2 2 Onion-large
3 3 Lemon-juice
10 10 Green Chilies-choppoed
1 cup 1 Fresh Coriander (Dhaniya) leaves-choppoed
1/4 cup 1/4 Ginger (Adrak) (Julian)
Directions
- Soak all the grains overnight.
- Fry the meat in oil. Add the 3 tsp. Salt, 1 tsp Turmeric (Haldi) powder, 4 tsp Chili powder, Bay leaves, and 8 cups of water. Cover and leave on low flame to tenderize until the meat is extremely soft.
- Put the grains in a pot with 3 tsp. salt, 2 tsp chili powder and 1 tsp Turmeric (Haldi). Add 8 cups of water and cook on low flame till very soft. Add water if needed.
- When meat and the grains are soft, mix them together. Cook on a very low flame, mashing rigorously. till it starts to boil and becomes bubbly.
- Fry onion in oil (for Baghar) and for garnishing. Take out and keep aside the fried onion for garnishing and pour the oil in the pot.
- Remove the pot from heat and serve with garam masala, fresh Coriander (Dhaniya) leaves, green chilies, fried onion and lemon.
- TIP: whenever frying onion for “Baghar” or as accompaniment with Khichra, fry on very low heat for a good flavor. If fried on a high heat, it wiill just get a burnt sort of flavor.
