Spicy Khichdi with Curry Sauce
by Tarla Dalal
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Added to 182 cookbooks
This recipe has been viewed 41674 times
Sumptuous khichdi gets an exciting double-twist in this recipe. With the addition of spices, garlic and coconut, the khichdi itself gets a little richer, but when served with a tongue-tickling curry sauce, it becomes nonpareil! The tomato-based sauce is prepared with a masala paste that features almost all the spices in your larder, along with poppy seeds and nuts, which gives it a rich texture as well. Although you can experience the combined flavours of all the ingredients in the Spicy Khichdi with Curry Sauce, the magical aroma of aniseeds stands out in a sharp yet irresistible way.
- For the khichdi
- 1. Heat the ghee in a deep non-stick pan, add the prepared paste and 1 tbsp of water, mix well cook on a medium flame for 2 minutes, while stirring occasionally.
- 2. Add the rice, masoor dal, salt and 4 cups of hot water, mix well and cover and cook on a medium flame for 10 to 12 minutes or till the rice is cooked, while stirring occasionally. Keep aside.
- Combine the tomatoes and ½ cup of water in a deep pan and cook on a medium flame for 5 to 7 minutes.
- Allow the mixture to cool completely. Once cooled, blend in a mixer to a smooth pulp, strain using a strainer. Keep aside.
- Heat the ghee in a broad non-stick pan, and the paste, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the tomato pulp , sugar, salt and ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes ,while stirring occasionally.
- Serve the rice hot with hot curry on the side.
Nutrient values per serving
|Vitamin A||230.4 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.5 mg|
|Vitamin C||12.4 mg|
|Folic Acid||21 mcg|
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