Letka Khichuri & Jhura Mangsho
Letka Khichuri & Jhura Mangsho
Ingredients
For the Jhura Mangsho (Shredded Meat)
- 1 1/2 pounds beef, cut into 3-4 large chunks
- 1 onion, medium, thinly sliced
- 1 tablespoon ginger-garlic paste
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon mixed spice powder, (such as garam masala)
- 3 cups water, as needed
- 8 garlic cloves, whole, peeled
For the Letka Khichuri (Soft Khichuri)
- 1/4 cup vegetable oil
- 3 dried red chilies
- 3 bay leaves
- 1 onion, medium, thinly sliced
- 6 garlic, cloves, thinly sliced
- 1 potato, medium, diced
- 1/2 zucchini, medium, diced
- 1/2 cup pumpkin, diced
- 1 tablespoon chopped tomatoes, or tomato paste
- 1 teaspoon turmeric powder
- 2 cups rice and lentils mixture, pre-washed (e.g., 1 1/2 cups rice, 1/2 cup split red lentils)
- 6 cups water, as needed
- 3 green chilies, whole or slit lengthwise
For Serving
- 1/4 cup red onion, thinly sliced, for garnish
Instructions
- 1
Begin preparing the Jhura Mangsho. Place the beef chunks into a large metal pot.
⏱️ 2 min
- 2
Add the thinly sliced onion, ginger-garlic paste, vegetable oil, salt, chili powder, turmeric powder, and mixed spice powder to the pot with the meat. Thoroughly mix all ingredients by hand, ensuring the meat is well coated with the spices.
⏱️ 5 min
- 3
Place the pot on the stove over medium-high heat. Cook the meat, stirring occasionally, allowing it to brown and release its juices for about 10-15 minutes.
⏱️ 15 min
- 4
Add enough water to largely cover the meat (about 3 cups). Stir the mixture, then cover the pot and reduce heat to medium-low. Allow the meat to cook and tenderize for 45-60 minutes, or until very soft.
⏱️ 60 min
- 5
Once the meat is tender, use two forks to shred the meat directly in the pot. The meat should be soft enough to pull apart easily. Add the whole peeled garlic cloves to the shredded meat.
⏱️ 10 min
- 6
Continue cooking the shredded meat, uncovered, stirring occasionally, until most of the liquid has evaporated, and the mixture has a rich, dark reddish-brown color, resembling a dry, flavorful curry. This will take about 15-20 minutes.
⏱️ 20 min
- 7
While the Jhura Mangsho is simmering, start the Letka Khichuri. Heat 1/4 cup of vegetable oil in a separate large pan or wok over medium heat.
⏱️ 2 min
- 8
Add the dried red chilies and bay leaves to the hot oil and sauté briefly until fragrant, about 30 seconds.
⏱️ 1 min
- 9
Add the thinly sliced onion and sauté until softened and translucent, about 5-7 minutes. Add the thinly sliced garlic and continue to sauté for another minute.
⏱️ 8 min
- 10
Add the diced potatoes, diced zucchini, and diced pumpkin to the pan. Stir the vegetables to combine with the aromatics.
⏱️ 3 min
- 11
Add the chopped tomatoes (or tomato paste) and turmeric powder. Stir well to coat the vegetables with the spices and tomatoes, cooking for 2-3 minutes.
⏱️ 3 min
- 12
Add the pre-washed rice and lentils mixture to the pan. Stir thoroughly to mix the rice and lentils with the vegetables and spices for 2-3 minutes.
⏱️ 3 min
- 13
Pour in 4-6 cups of water, or enough to generously cover the rice and lentils, ensuring enough liquid for them to cook into a soft, porridge-like consistency. Add the whole or slit green chilies.
⏱️ 2 min
- 14
Bring the mixture to a boil, then reduce heat to low, cover the pan, and simmer until the rice and lentils are fully cooked and soft, and the khichuri has thickened to the desired consistency. This will take about 25-30 minutes. Stir occasionally to prevent sticking and ensure even cooking.
⏱️ 30 min
- 15
To serve, scoop a generous portion of the cooked Letka Khichuri onto a serving plate. Top the khichuri with a large spoonful of the prepared Jhura Mangsho. Garnish with freshly thinly sliced red onions and serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Letka Khichuri & Jhura Mangsho
For the Jhura Mangsho (Shredded Meat)
- 1 1/2 pounds beef, cut into 3-4 large chunks
- 1 onion, medium, thinly sliced
- 1 tablespoon ginger-garlic paste
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon mixed spice powder, (such as garam masala)
- 3 cups water, as needed
- 8 garlic cloves, whole, peeled
For the Letka Khichuri (Soft Khichuri)
- 1/4 cup vegetable oil
- 3 dried red chilies
- 3 bay leaves
- 1 onion, medium, thinly sliced
- 6 garlic, cloves, thinly sliced
- 1 potato, medium, diced
- 1/2 zucchini, medium, diced
- 1/2 cup pumpkin, diced
- 1 tablespoon chopped tomatoes, or tomato paste
- 1 teaspoon turmeric powder
- 2 cups rice and lentils mixture, pre-washed (e.g., 1 1/2 cups rice, 1/2 cup split red lentils)
- 6 cups water, as needed
- 3 green chilies, whole or slit lengthwise
For Serving
- 1/4 cup red onion, thinly sliced, for garnish
Instructions
- 1
Begin preparing the Jhura Mangsho. Place the beef chunks into a large metal pot.
⏱️ 2 min - 2
Add the thinly sliced onion, ginger-garlic paste, vegetable oil, salt, chili powder, turmeric powder, and mixed spice powder to the pot with the meat. Thoroughly mix all ingredients by hand, ensuring the meat is well coated with the spices.
⏱️ 5 min - 3
Place the pot on the stove over medium-high heat. Cook the meat, stirring occasionally, allowing it to brown and release its juices for about 10-15 minutes.
⏱️ 15 min - 4
Add enough water to largely cover the meat (about 3 cups). Stir the mixture, then cover the pot and reduce heat to medium-low. Allow the meat to cook and tenderize for 45-60 minutes, or until very soft.
⏱️ 60 min - 5
Once the meat is tender, use two forks to shred the meat directly in the pot. The meat should be soft enough to pull apart easily. Add the whole peeled garlic cloves to the shredded meat.
⏱️ 10 min - 6
Continue cooking the shredded meat, uncovered, stirring occasionally, until most of the liquid has evaporated, and the mixture has a rich, dark reddish-brown color, resembling a dry, flavorful curry. This will take about 15-20 minutes.
⏱️ 20 min - 7
While the Jhura Mangsho is simmering, start the Letka Khichuri. Heat 1/4 cup of vegetable oil in a separate large pan or wok over medium heat.
⏱️ 2 min - 8
Add the dried red chilies and bay leaves to the hot oil and sauté briefly until fragrant, about 30 seconds.
⏱️ 1 min - 9
Add the thinly sliced onion and sauté until softened and translucent, about 5-7 minutes. Add the thinly sliced garlic and continue to sauté for another minute.
⏱️ 8 min - 10
Add the diced potatoes, diced zucchini, and diced pumpkin to the pan. Stir the vegetables to combine with the aromatics.
⏱️ 3 min - 11
Add the chopped tomatoes (or tomato paste) and turmeric powder. Stir well to coat the vegetables with the spices and tomatoes, cooking for 2-3 minutes.
⏱️ 3 min - 12
Add the pre-washed rice and lentils mixture to the pan. Stir thoroughly to mix the rice and lentils with the vegetables and spices for 2-3 minutes.
⏱️ 3 min - 13
Pour in 4-6 cups of water, or enough to generously cover the rice and lentils, ensuring enough liquid for them to cook into a soft, porridge-like consistency. Add the whole or slit green chilies.
⏱️ 2 min - 14
Bring the mixture to a boil, then reduce heat to low, cover the pan, and simmer until the rice and lentils are fully cooked and soft, and the khichuri has thickened to the desired consistency. This will take about 25-30 minutes. Stir occasionally to prevent sticking and ensure even cooking.
⏱️ 30 min - 15
To serve, scoop a generous portion of the cooked Letka Khichuri onto a serving plate. Top the khichuri with a large spoonful of the prepared Jhura Mangsho. Garnish with freshly thinly sliced red onions and serve hot.
⏱️ 2 min