Directions

• Soak all the grains overnight.
• Fry the meat in oil. Add the 3 tsp. Salt, 1 tsp Turmeric (Haldi) powder, 4 tsp Chili powder, Bay leaves, and 8 cups of water. Cover and leave on low flame to tenderize until the meat is extremely soft.
• Put the grains in a pot with 3 tsp. salt, 2 tsp chili powder and 1 tsp Turmeric (Haldi). Add 8 cups of water and cook on low flame till very soft. Add water if needed.
• When meat and the grains are soft, mix them together. Cook on a very low flame, mashing rigorously. till it starts to boil and becomes bubbly.
• Fry onion in oil (for Baghar) and for garnishing. Take out and keep aside the fried onion for garnishing and pour the oil in the pot.
• Remove the pot from heat and serve with garam masala, fresh Coriander (Dhaniya) leaves, green chilies, fried onion and lemon.
• TIP: whenever frying onion for “Baghar” or as accompaniment with Khichra, fry on very low heat for a good flavor. If fried on a high heat, it wiill just get a burnt sort of flavor.