Khichda Masala

You will need

• Meat 1 kg
• 4 onions, finely chopped
• Curd 200 g
• Ginger-garlic paste 4 tsp
• 3 tomatoes
• Mint leaves, half bunch
• 2 pieces coal
• Mixed dals (moong, urad, toor, chana) 500 g
• Barley 100 g
• Broken wheat (khichda wheat) 400 g
• Dals, barley and wheat to be soaked, boiled and lightly crushed
• 1 pouch Shahi Khichda Masala

Method

1. Apply curd, ginger-garlic paste and Shahi Khichda Masala to the meat and keep aside for half an hour.
2. Grind the tomatoes with mint leaves.
3. Heat oil, fry the onions until soft, add the marinated meat and stir.
4. Add the tomato-mint paste and cook until the meat is tender and the excess water evaporates.
5. Optional: give a smoke tempering with hot coal.
6. Add all the boiled dals and the soaked wheat and cook for 15 minutes on low flame.
7. Garnish with birista, lemon wedges and mint and serve hot.