khichidi with aloo mutton kurma

Ingredients

• for khichidi:
• 1 cup basmati / any rice
• 11/2 cup water
• 1/4 tsp haldi (turmeric powder)
• 1/2 cup moong dal, chhikewali (green gram, split)
• 1 lavang(cloves)
• 1" piece dalchini (cinnamon)
• 2 eiaichi (cardamon)
• 3 tbsp ghee
• 1/4 cup oil
• 1 onion, sliced
• 1 tsp ginger-garlic paste
• few coriander leaves
• salt to taste
• for mutton kurma:
• 1/4 kg mutton
• 1 onion finely cut
• 1 onion ground
• 1 potato, diced
• 1tsp ginger-garlic paste
• 1/2 tsp chilli powder
• 1/4 tsp coriander powder
• 1/4 tsp garam masala
• 1 lemon
• 1 cup coconut paste
• salt to taste
• water according to consistency desired

Preparation

• Place a kadai over heat and pour oil and ghee into it.

• When hot put whole garam masala, onion, moong dal and saute for few minutes.

• Add ginger-garlic paste, turmeric powder and few coriander leaves finely cut.

• Add water and when it boils add rice and salt and mix well.

• Cook till water is absorbed.

• Your khichidi is done. Garnish with remaining coriander leaves.

• For gravy:

• Heat oil in kadai and add sliced onions and saute till brown.

• Add mutton and salt and cook till all water evaporates.

• Add ginger-garlic paste, chilli powder, coriander powder and garam masala and saute.

• When fat separates add the potato and the oinon paste.

• After 3 mins add lemon and coconut paste.

• Cook till oil separates from masala.