Mutton Khichda

Soak harees in water overnight. Also soak all the dals overnight . Boil the mutton pieces with salt, turmeric powder and sliced onions.

The next day pressure cook the harees, once its done and cooled, grind it with a hand mixer (Don't grind it to fine paste, it should be a little coarse). Boil all the dals too with salt and turmeric powder and coarsely grind it.

Mix all the cooked dals and harees together and keep it aside. Heat oil in a pan, add ginger, garlic, coriander leaves and green chillies paste and saute well. Then add all the dry masalas except the garam masala and saute .

Add the boiled mutton pieces and nicely saute altogether on a medium flame so that all the masalas get absorbed with the mutton. Pour in the stock of the boiled mutton and cover it with a lid and cook till oil forms a layer on its top.

Add garam masala powder to the mutton gravy and finely chop the coriander leaves. Transfer this gravy to the harees and dal mixture (only gravy first ) and blend it nicely. When the mixture is nicely blended, add the mutton pieces to it. Add salt as per taste.

Cook the khichda on a low flame so that the meat harees and all the dals blends nicely with each other. Bring it to a boil, then turn off the flame .

Garnish with fried onions, chopped coriander and mint leaves and serve it hot with lemon wedges.