• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Khichra

2 Kg. beef (boneless)
1 tbs. salt
2 tsp chilli (Lal Mirch) powder
1 tsp turmeric (Haldi) powder
2 bay leaves (Tezpatta)
350 grm. dal Chana
100 grm. Masoor Dhuli
100 grm. Moong Dhuli
50 grm. rice
50 grm. dal Toor
50 grm. dal Maash Dhuli
250 grm. whole wheat
50 grm. barley
1 cup oil
1 tsp. garam masala
2 large onion
3 to 4 Lemon (sliced) or juice
12-14 green chillies
1 cup chopped Coriander (Dhaniya) leaves
1/4 cup sliced ginger (Adrak) (Julian)
Method
Overnight soak all three grains.
Fry the meat in oil. Add 1 tsp. salt, 1/2 tsp. Turmeric (Haldi) powder, 1 tsp. chilli powder, bay leaf and 6-8 glasses of water. Cover and leave on low heat, stirring occasionally until the meat is extremely soft.
Meanwhile, put the grains and dal in a pot with 1 tsp salt, 1 tsp chilli powder and 1/2 tsp Turmeric (Haldi). Add water and cook on low heat until very soft.
When meat and the grains are soft mix them together, leave on a low heat and keep mashing rigorously and mixing.
Fry onion in oil (for Baghar). Add the oil to the mixture
Remove from heat and serve with garam masala, fresh Coriander (Dhaniya) leaves, green chillies, fried onion and lemon.