Spicy khichdi

Posted on June 24, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

A simple khichadi with rich curry sauce.

Cooking Time : 25 minutes.
Preparation Time : 20 minutes.

Serves 6.

For the khichadi
3/4 teacup masoor dal
2 teacups uncooked rice
3 tablespoons ghee
salt to taste
To be ground into a paste (for the khichadi)
3 tablespoons grated coconut
5 cloves garlic
2 teaspoons coriander seeds
1 teaspoon cumin seeds
4 cardamoms
25 mm. piece ginger
6 Kashmiri chillies
1/2 teaspoon turmeric powder
For the curry sauce
3 tomatoes
1 teaspoon sugar
2 pinches saffron
1/4 teaspoon milk
4 tablespoons ghee
salt to taste
To be ground into a paste (for the curry sauce)
2 onions
1 tablespoon cashewnuts
1 tablespoon almonds (optional)
1 tablespoon coriander seeds
1 tablespoon poppy seeds (khus-khus)
2 tablespoons aniseed (saunf)
2 tablespoons grated fresh coconut
25 mm. piece ginger
2 green chillies
4 red chillies
3 cardamoms
3 cloves
3 sticks cinnamon
7 curry leaves
For the khichadi
1. Soak the massor dal in water overnight.
2. Next day, cook in salted water. When cooked, drain the water.
3. Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
4. Heat the ghee and fry the paste for 3 to 4 minutes.
5. Add the rice, dal and salt and cook for 2 minutes.
For the curry sauce
1. Cut the tomatoes into big pieces, add 1 1/2 teacups of water and cook. When cooked, take out a puree by passing through a sieve.
2. Heat the ghee and fry the paste for at least 4 minutes.
3. Add the tomato puree, sugar and salt.
4. Warm the saffron in a small vessel, add the milk and rub until the saffron dissolves. Add to the curry sauce.
5. Serve hot rice separately with curry sauce.
Both the khichadi and the curry sauce can be served by themselves separately.

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