Spicy Khichdi With Curry Sauce Recipe (Indian Recipes)

For The Khichdi

• 1/2 cup masoor (split red lentil) dal , soaked for 10 minutes and drained
• 1 1/2 cups uncooked rice (chawal) , soaked for 10 minutes and drained
• 2 tbsp ghee
• salt to taste

To Be Ground Into A Smooth Paste (for The Khichdi)

• 1/4 cup grated coconut
• 5 garlic (lehsun) cloves
• 2 tsp coriander (dhania) seeds
• 1 tsp cumin seeds (jeera)
• 2 cardamom (elaichi)
• 6 whole dry Kashmiri red chilli , broken into pieces
• 1/2 tsp turmeric powder (haldi)
• 1/2 cup of water

For The Curry Sauce

• 1 1/2 cups roughly chopped tomato
• 1 tsp sugar
• 1 tbsp ghee
• salt to taste

To Be Ground Into A Smooth Paste (for The Curry Sauce)

• 3/4 cup roughly chopped onion
• 1 tbsp cashew nuts (kaju)
• 1 tbsp almond (badam)
• 1 tbsp coriander (dhania) seeds
• 1 tbsp poppy seeds (khus-khus)
• 2 tbsp aniseed (vilayati saunf)
• 2 tbsp grated fresh coconut
• 1 tsp roughly chopped green chillies
• 3 whole dry Kashmiri red chilli , broken into pieces
• 2 cardamom (elaichi)
• 2 clove (laung / lavang)
• 1 small stick cinnamon (dalchini)
• 5 curry leaves (kadi patta)
• 1/4 cup of water