Fragrant Mutton And Lentil Khichdi Recipe

Indian cuisine · 361 calories

Fragrant Mutton and Lentil Khichdi recipe

About this recipe

Fragrant Mutton and Lentil Khichdi is an ultimate Indian comfort dish, combining tender mutton chunks with protein-rich red lentils and rice. This hearty and nutritious meal is infused with aromatic spices like turmeric, cumin, and fresh curry leaves, making each bite a burst of flavor. Perfect for lunch, it’s a one-pot recipe that’s both convenient and satisfying. With 26g of protein per serving, it supports muscle recovery while keeping you energized. Serve it hot with pickles or papad for an authentic experience that warms the soul. Intermediate-level cooks will enjoy making this dish, which takes less than an hour from prep to plate.

Ingredients

  • 80 g Soya Chunks
  • - MASOOR DAL SPECIAL 500GM
  • 1 kg Rice
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • medium Chilli Green Long
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • - KATDARE BLACK PEPPER POWDER 12GM
  • 100 g Orika Big Mustard Seeds
  • 50 g Pluckk Organic Curry Leaves
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 200 ml Mustard Oil
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Rinse the mutton chunks under cold water and set aside.
  2. 2. Wash the red lentils and rice thoroughly, soaking them for 20 minutes.
  3. 3. Heat oil in a pressure cooker over medium heat and add mustard seeds until they splutter.
  4. 4. Add cumin seeds, curry leaves, and sliced onion; sauté until golden brown.
  5. 5. Stir in the ginger-garlic paste and diced green chilies; cook for 1 minute.
  6. 6. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and black pepper powder; cook until the oil separates.
  7. 7. Add the mutton chunks, stirring well to coat them with the spice mixture; cook for 5 minutes.
  8. 8. Drain the soaked lentils and rice, then add them to the pressure cooker.
  9. 9. Pour in the water and season with salt; mix well and ensure everything is evenly distributed.
  10. 10. Close the pressure cooker lid and cook on high heat until the first whistle.
  11. 11. Lower the heat and simmer for 10 minutes, ensuring the mutton is tender and the khichdi is cooked thoroughly.
  12. 12. Allow the pressure to release naturally, then carefully open the lid.
  13. 13. Garnish with freshly chopped coriander leaves and stir gently to combine.
  14. 14. Serve hot, paired with a side of pickles or papad for added flavor.