Sushant Parab, executive sous chef, Hotel Sahara Star shared this recipe.
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Mutton Khichada

Ingredients

• 1 onion thinly sliced
• 200 gm mutton with bones
• 4 cloves garlic finely chopped
• 1 inch ginger finely chopped
• 1/3 cup broken wheat rava (dalia)
• 1/4 cup rice
• 1/4 cup chana dal (bengal gram Dal)
• 1/4 cup pink masoor dal (split)
• 1/4 cup arhar dal (split toor Dal)
• 1/4 cup yellow moong dal (split)
• 2 green chillies, slit
• Salt to taste
• 2 tsp cumin powder
• To temper
• 2 tsp ghee
• 2 onions, thinly sliced
• 1/2 tsp sugar
• 1 tsp garam masala powder
• 3 sprig mint leaves, roughly torn
• Salt to taste
• 1 tsp lemon juice

Method

• Wash rice, broken wheat, chana dal, masoor dal, tuar dal, moong dal and soak it in water for about an hour.
• In a saucepan, add 1 cup of water along with the mutton, sliced onion, ginger, garlic and bring it to boil.
• Turn off the flame and set aside.
• Drain the water and set aside. This is our mutton stock.
• Transfer the onion, ginger-garlic into a bowl and set aside. Remove the mutton pieces and set aside.
• In a pressure cooker add soaked and drained rice, broken wheat, chana dal, masoor dal, tuar dal, moong dal along with 2 and half cups of water.
• Add green chillies, salt, cumin powder and close the lid.
• Cook for upto 5 whistles, reduce the flame and continue to cook for another 10 minutes.
• Turn off the flame and allow the pressure to release naturally.
• Open the cooker, mix in the mutton stock along with the boiled mutton pieces.

For the tempering

• Heat a pan on medium-high flame. Add ghee.
• Add onions and sugar and saute till it turns into a deep brown colour.
• Add the boiled onions and add this to the stock and continue to cook. This will take a good 9 to 11 minutes.
• Turn off the flame.
• Add salt, garam masala, lemon juice and mint leaves to the above onion mixture and mix well. Keep aside.

Chef's tip: Make one day prior and have it next day to enhance the taste.

Photograph: Kind courtesy Hotel Sahara Star

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