Kichada

Updated: Apr 25

This is a traditional dish of Mughal heritage. The mix of lentils, grains, meat and spices are delicious. This dish is made during the month of Ramadan and served at Eid, Here is my mother's version. Every family has their "secret" version, and competition within families is very intense.

For recipes by me click here.


INGREDIENTS

1 Kg. Mutton

3/4 kg. whole wheat. berries, or cracked wheat works well too

1 cup channa dal

1 cup tuwar dal

1 cup masoor dal

1 cup yellow moong dal

1/2 cup of lobia, or black-eyed peas

1 cup rice

4 onions sliced

1 1/2 tablespoons ginger and garlic paste

10/12 green chillies ground

1 tablespoon red chili powder

1/2 teaspoon haldi powder

1 teaspoon garam masala powder

Coriander leaves for flavoring

Salt

1 cup oil

Toppings:

Cilantro leaves, diced

Crisp fried onions

Lime wedges


METHOD

Boil the wheat very very well and keep aside. Boil all the dals and rice together well, keep aside. Boil the Lobia separately and keep aside. Blend in the mixie all the dals and rice, not very fine, It should be coarse.. Also blend the Lobia not very fine either. Now also blend in the mixie the well boiled wheat. Keep all these aside. In a big pan  fry the sliced onions, till brown now add in the ground green chillies, ginger and garlic, red chilly powder, haldi powder and the salt. Fry well. Put in the clean cut mutton keep frying till the masalas smell well fried, add water and pressure cook the mutton well and tender. Now put in all the blended dals, lobia and the blended wheat. Mix well and keep cooking. Sprinkle the garam masala powder and the chopped coriander leaves. Pour a little hot oil over all this. Close and keep to simmer for a while.

Serve in a bowl topped with cilantro, lime wedges and fried onions

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