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.
Spicy Khichdi with Curry Sauce recipe - How to make Spicy Khichdi with Curry Sauce
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
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
- 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
- How to proceed
- Serve the rice hot with hot curry on the side.
| 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 |
This masoor dal khichdi is really delicious. The paste of spices lends an amazing flavour to the khichdi. The curry is so masaledaar. the khichdi with thiscurry is a best combination..