Spicy Khichadi with Curry Sauce


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A simple khichadi with rich curry sauce.

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Preparation Time: 
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Serves 6.
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For the khichadi
1/2 cup masoor dal (split red lentil)
1 1/2 cups uncooked rice (chawal)
3 tbsp ghee
salt to taste

To be ground into a paste (for the khichadi)
3 tbsp grated coconut
5 cloves of garlic (lehsun)
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
4 cardamoms (elaichi)
25 mm. piece ginger (adrak)
6 whole dry kashmiri red chillies
1/2 tsp turmeric powder (haldi)

For the curry sauce
3 tomatoes
1 tsp sugar
2 pinches of saffron (kesar) strands
1/4 tsp milk
4 tbsp ghee
salt to taste

To be ground into a paste (for the curry sauce)
2 onions
1 tbsp cashewnuts (kaju)
1 tbsp almonds (badam) (optional)
1 tbsp coriander (dhania) seeds
1 tbsp poppy seeds (khus-khus)
2 tbsp aniseeds (vilayati saunf)
2 tbsp grated fresh coconut
25 mm. piece ginger (adrak)
2 green chillies
4 red chillies
3 cardamoms (elaichi)
3 cloves (laung / lavang)
3 sticks cinnamon (dalchini)
7 curry leaves (kadi patta)


    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.

    1. Both the khichadi and the curry sauce can be served by themselves separately.
    RECIPE SOURCE : Desi KhanaBuy this cookbook
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