Spicy Khichdi with Curry Sauce

by Tarla Dalal

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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.

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Spicy Khichdi with Curry Sauce recipe - How to make Spicy Khichdi with Curry Sauce

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Preparation Time: 20 mins Cooking Time: 30 mins Total Time: 50 mins 6Makes 6 servings
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Ingredients

For The Khichdi
1/2 cup masoor dal (split red lentil) , 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 cardamoms
6 whole dry kashmiri red chillies , broken into pieces
1/2 tsp turmeric powder (haldi)
1/2 cup of water

For The Curry Sauce
1 1/2 cups roughly chopped tomatoes
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 onions
1 tbsp cashewnuts (kaju)
1 tbsp almonds (badam)
1 tbsp coriander (dhania) seeds
1 tbsp poppy seeds (khus-khus)
2 tbsp aniseeds (vilayati saunf)
2 tbsp grated fresh coconut
1 tsp roughly chopped green chillies
3 whole dry kashmiri red chillies , broken into pieces
2 cardamoms
2 cloves (laung / lavang)
1 small stick cinnamon (dalchini)
5 curry leaves (kadi patta)
1/4 cup of water

Method

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.

For the curry sauce

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.

How to proceed

Serve the rice hot with hot curry on the side.

Accompaniments

Beetroot Raita
Boondi and Pomegranate Raita
Fruit and Vegetable Raita, Creamy Mix Fruit Raita
Masala Papad

Nutrient values per serving

Energy	295 cal
Protein	7.2 g
Carbohydrates	43.8 g
Fiber	4.3 g
Fat	10 g
Cholesterol	0 mg
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
Calcium	43.3 mg
Iron	1.8 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	5.7 mg
Potassium	77.9 mg
Zinc	1.1 mg