Bohri Keema Khichdi, Kachumber Salad and Roasted Papad

Instructions

1. 1

   Prepare the Rice and Dal: Wash the basmati rice and masoor dal together under running water until the water runs clear. Soak them in enough water for 20-30 minutes. After soaking, drain the water completely and set aside.

2. 2

   Sauté Aromatics: Heat ghee in a 5-liter pressure cooker over medium heat. Add the whole spices (bay leaves, cinnamon stick, cloves, black cardamom, green cardamom) and sauté for 30 seconds until fragrant. Add the thinly sliced onions and fry, stirring frequently, for 10-12 minutes until they turn a deep golden brown. This step is crucial for the flavor.

3. 3

   Cook the Keema Masala: Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears. Add the mutton keema, increase the heat to high, and cook for 5-7 minutes, breaking up lumps, until it's browned. Lower the heat to medium, add the chopped tomatoes, whisked curd, and all the powdered spices (turmeric, red chili, coriander, garam masala) and salt. Mix well and cook for 8-10 minutes, until the tomatoes are mushy and oil begins to separate from the masala.

4. 4

   Assemble and Pressure Cook: Add the drained rice and dal mixture to the cooker. Gently stir for 1 minute to coat the grains with the masala. Pour in 3 cups of water, add the chopped mint leaves and half of the chopped coriander leaves. Stir gently to combine.

5. 5

   Pressure Cook and Rest: Secure the lid of the pressure cooker. Cook on medium-high heat for 2 whistles (about 10-12 minutes). After 2 whistles, turn off the heat and allow the pressure to release naturally. This will take about 10-15 minutes and ensures the rice grains are perfectly cooked and fluffy.

6. 6

   Garnish and Serve: Once the pressure has fully released, open the lid. Use a fork to gently fluff the khichdi. Garnish with the remaining fresh coriander leaves. Serve hot with a side of plain yogurt, raita, or a simple kachumber salad.