Tuesday, November 27, 2012

M'ete'er Amish Khichuri- Lamb Kaleji/Liver Khichari

We anticipate each weekend so to unwind our self little bit during that period; And who does not, right? So, many plans are chalked out for the outings, get together etc, which we will be perhaps doing during a particular weekend. And then when finally you reach that end, everything goes kaput with severe weather conditions and rain lashing all over,disappointment strikes hard. This weekend it was rainy, cold and gray most of the time and coming to think of it, it doesn't put a nice picture unless one is tuned to the weather, which over a period of time we do have become, but a warm sunny day is far better than gray,cold and rainy day.”Rain –Rain go away, come another day” is all that is now playing in my mind.

Anyhow whenever gray weather retorts to our vicinity, we like to make warm and comforting one pot meals to slightly jazz up our rather mundane day. And this maete’r Amish khichuri- liver khichari  was perfect way to warm up our rather cold,rainy and gray afternoon that day.

Lamb liver or chicken liver or mutton liver is one nice addition in this khichuri recipe and also is a great source of iron . Although we know khichuri ranna is a "niramish" affair, but whenever we tend to add onions and garlic the equation do get changed. And even more change is observed when one tends to make it with meat/mutton or chicken.

Lamb liver or mutton liver ,needs little extra time to cook as compared to chicken liver; whatever is available,it can be used in this recipe.Many a times I do like to add cooked chicken pieces as well. Now over these years I am little skeptical of eating lamb meat here in abroad, but someday will definitely try cooking "Amish khichuri" with lamb meat, for the time being its lamb liver khichuri or M’aete’r Amish khichuri for all of you.

M'eate ‘r Amish khichuri- Lamb Liver Khichuri 
Recipe requirements (Serves 3-4)

  • ¾ cup of mong dal
  • ¼ cup of rice
  • 1 tomato
  • 1 cup of frozen green peas
  • 2 tsp of grated ginger
  • For seasoning and phoron/tempering
  • ½ tsp of turmeric powder
  • ¼ tsp of red pepper powder
  • 1 tsp of salt
  • 2 tsp of sugar
  • 3 cloves
  • Few strands of mace
  • 2 cardamoms
  • 2 star anise
  • 2-3 tej patta or bay leaf
  • 1 tsp of cumin seeds
  • 2-3 dry red pepper
  • 3-4 tbs of mustad oil
  • For the preparation of kaleji/m’aete/liver
  • About 200 Gms of kaleji/liver/m’aete-mutton or lamb or chicken liver whichever is available
  • 1 purple onion chopped finely
  • 2-3 garlics finely chopped
  • 2 tsp of grated ginger
  • 1 tomato
  • 1 tsp of red pepper powder
  • ½ tsp of turmeric powder
  • ¾ tsp of salt
  • 2 tsp of coriander powder
  • 1 tsp of cumin powder
  • 1/2 tsp of cardamom powder
  • 1/2 tsp of garam masala
  •  2 -3 tbs of Mustard oil
  •  2 tbs of ghee at the time of serving


  • Put a saucepan on medium heat, fry mong dal for 5-6 mints or till they turn golden to light brown in colour. Wash them well in water. Wash and soak the rice in water.
  • Add about 4-5 large cups of water in a big cooking pot/dekchi/handi/or big flat bottom saucepan. Add in bhaja mong dal. Let it come to a boil; discard the white froth forming now. Let it simmer at medium flame/gas/hob mark 6 or 7.Add in rice half way through. Personally I tend to add just after 5-6 mints mong dal is cooked.
  • Now add in turmeric powder, red pepper powder, salt and sugar. Let it cook at medium flame for 7- 8 mints.
  • Meanwhile we will prepare the lamb/mutton or chicken  kaleji/liver/m'aete.
  • Heat up a saucepan, add in mustard oil, and temper/phoron  it with chopped onions, ginger and garlic. Add in chopped tomato- add in turmeric powder, red pepper powder, cumin powder and coriander powder,cardamom powder, garam masala and salt.Add in liver pieces.
  • Let it cook covered for 7-8 mints or the liver has just turned soft, overcooking liver may turn it out rubbery, so check in between.
  • Now to temper/phoron the khichuri/khichdi.
  • In a heated saucepan, add in mustard oil, 1 tsp of cumin seeds,dry red pepper, tej patta, cloves, mace, cardamom,star anise and grated ginger. Fry them at medium-high flame for 3-4 mints. Now add in chopped tomato. Cook till tomatoes turn mash able and oil coming out by sides.
  • Add this tempering to the simmering pot of khichuri.Add in frozen green peas.
  • Cover it and let it cook further for 8-10 mints. Check if the dal-rice can be mashed well by taking few tsp of khichuri in a bowl. Stop the flame and let it remain covered. Adjust the seasoning by tasting, if required salt or sugar then add in now.
  • Now if you like little runny khichuri or with gravy,then you may like to add in lukewarm 1 or 2 cups of water also.
  • Many a times I do like to add in half cut potatoes in to the pot of simmering khichuri, this way they turn out soft and then take them out and mash it well with ghee and red chilly flakes or green chilies.This way, our side-dish is ready as well.
  • Add cooked m'aete/liver to the cooked khichuri and mix well. Keep it covered and let it simmer for 3-4 mints.Serve and enjoy.

Note-Vegetarians can use cauliflower and green peas or sweet corn.And many times I do tend to add in cooked chicken pieces as well.If you like lamb meat, then cooked lamb meat can also added in place of lamb liver or chicken liver pieces.

Happy Cooking 


  1. Quite an interesting khichuri, comforting food, love here the addition of lamb liver. Want to make some soon this way just to feed my lil picky eater.

    1. Sure Priya , and with lil ones and big ones both I am sure going to like it..hugs

  2. My father will jump with joy to see this post :-) He loves this combination but alas none of relish liver portion..

    1. Even my FIL and father likes it and insist to make it as part of our meal..Thanks for coming..

  3. This post has started a khichdi craving in me. A perfect consistency of warm, spicy khichdi like this :-)


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