Mumbai Style Khichda

Step 1: Soak Wheat and Dals

Wash 1 1/2 cups of dehusked wheat thoroughly and soak in hot water for 2 hours. In a separate bowl, combine 2 tbsp Lubia, 2 tbsp Chana dal, 2 tbsp Moong Dal, 2 tbsp Urad dal, 3 tbsp Masoor dal, 2 tbsp Rice, and 2 tbsp Toor Dal. Wash them well and soak in normal water for 2-3 hours.

Step 2: Cook Grains and Dals

Drain the soaked wheat, dals, and rice. Add them to a pressure cooker. Add 1/2 tbsp turmeric, 1 tbsp salt, 1 tbsp oil, and enough water to cover the mixture. Mix well. Close the cooker and cook for 2-3 whistles on high flame, then reduce heat to low and cook for another 15 minutes until tender. If not tender, add more hot water and cook longer. Once cooked, add a bit more hot water and use a hand blender to blend until slightly coarse, not completely smooth.

Step 3: Cook Mutton Korma

In a pressure cooker, add 1 kg mutton, 4 tbsp ginger garlic paste, 1 tsp salt, and 1/2 tbsp turmeric. Mix well. Add 3 medium sliced onions (ensure to add them at this stage). Close the cooker and cook until the mutton is tender (approximately 5-6 whistles on high, then 15-20 minutes on low, depending on the mutton quality).

Step 4: Prepare Mutton Masala

In a large pot, heat 1/2 cup of oil (preferably the oil used for frying onions/brista). Add 1 inch cinnamon, 2 black cardamom, 2 green cardamom, 2 star anise, 10-11 black pepper, 6-7 cloves, 2 bay leaves, and 1 tbsp zeera. Sauté for a minute until fragrant. Add the cooked mutton to the pot. Stir in 3 tbsp red chilli powder, 3 tbsp coriander powder, 1 tbsp garam masala powder, and 1 tbsp korma masala. Mix well and cook until the oil separates from the masala. Add a little water if needed to prevent burning and continue cooking until the oil comes to the surface. Remove some of the oil (tari) from the top and set aside for garnish.

Step 5: Prepare Green Masala

In a grinder, combine 20-25 garlic cloves, green chilies (to taste), and 1 tbsp zeera. Grind to a coarse paste without adding water.

Step 6: Combine and Simmer Khichda

In the large pot with the mutton masala, heat 3 tbsp oil. Add 10-15 curry leaves and the ground green masala paste. Sauté for a few minutes. Add 1 tbsp coriander powder and 1/4 tbsp garam masala powder. Add a splash of water and cook for 4-5 minutes on medium-low heat until the oil separates. Now, add the blended wheat and dal mixture, followed by the cooked mutton korma. Mix everything thoroughly. Gradually add hot water to achieve the desired consistency, ensuring it's not too thin. Taste and adjust salt if necessary. Stir in 3 tbsp imli pulp (or lemon juice) and 1 cup chopped mint leaves. Mix well, cover, and simmer on low heat for 10 minutes.

Step 7: Serve Khichda

Once the khichda has simmered and the flavors have melded, transfer it to a serving dish. Garnish with the reserved oil (tari), fried onions (brista), fresh mint leaves, and lemon wedges. Serve hot and enjoy!

• Soak wheat and dals for at least 2-3 hours in hot water, or overnight in normal water, for faster cooking.

• Do not over-blend the grains; a slightly coarse texture is preferred for better taste.

• Always use hot water to adjust the consistency of the khichda to prevent cooling down the dish.

• Adding korma masala is crucial for achieving the authentic Bhatiyara-style flavor and aroma.

• Can be made with chicken instead of mutton.

• Adjust green chili quantity according to your spice preference.