You are here: Home > Course > Main Course > Indian Rice > Traditional Indian Rice Recipes > Spicy Khichdi with Curry Sauce Spicy Khichdi with Curry Sauce by Tarla Dalal 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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How to make Spicy Khichdi with Curry Sauce Tags One Dish Vegetarian MealsTraditional Indian Rice Recipescollection of khichdi recipesNon-stick Pan Preparation Time: 20 mins Cooking Time: 30 mins Total Time: 50 mins 6Makes 6 servings Show me for servings Ingredients For The Khichdi1/2 cup masoor dal (split red lentil) , soaked for 10 minutes and drained1 1/2 cups uncooked rice (chawal) , soaked for 10 minutes and drained2 tbsp ghee salt to tasteTo Be Ground Into A Smooth Paste (for The Khichdi)1/4 cup grated coconut5 garlic (lehsun) cloves2 tsp coriander (dhania) seeds1 tsp cumin seeds (jeera)2 cardamoms6 whole dry kashmiri red chillies , broken into pieces1/2 tsp turmeric powder (haldi)1/2 cup of waterFor The Curry Sauce1 1/2 cups roughly chopped tomatoes1 tsp sugar1 tbsp ghee salt to tasteTo Be Ground Into A Smooth Paste (for The Curry Sauce)3/4 cup roughly chopped onions1 tbsp cashewnuts (kaju)1 tbsp almonds (badam)1 tbsp coriander (dhania) seeds1 tbsp poppy seeds (khus-khus)2 tbsp aniseeds (vilayati saunf)2 tbsp grated fresh coconut1 tsp roughly chopped green chillies3 whole dry kashmiri red chillies , broken into pieces2 cardamoms2 cloves (laung / lavang)1 small stick cinnamon (dalchini)5 curry leaves (kadi patta)1/4 cup of water Method MethodFor the khichdi1. 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 sauceFor the curry sauceCombine 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 proceedHow to proceedServe the rice hot with hot curry on the side. Nutrient values per servingEnergy295 calProtein7.2 gCarbohydrates43.8 gFiber4.3 gFat10 gCholesterol0 mgVitamin A230.4 mcgVitamin B10.2 mgVitamin B20.1 mgVitamin B31.5 mgVitamin C12.4 mgFolic Acid21 mcgCalcium43.3 mgIron1.8 mgMagnesium0 mgPhosphorus0 mgSodium5.7 mgPotassium77.9 mgZinc1.1 mg