### Hyderabadi Khichdi Recipe
Hyderabadi khichdi is a scrumptious and satisfying rice dish that merges basmati rice, masoor dal (red lentils), and a variety of fragrant spices. This distinctive version of khichdi is commonly accompanied by a tart chutney referred to as ‘khatta’ or til ka khatta, providing a taste sensation that is both soothing and wholesome.
#### Ingredients
**For the Hyderabadi Khichdi:**
– 1 cup basmati rice
– 1/2 cup masoor dal (red lentils)
– 2 tablespoons desi ghee (clarified butter)
– 1 medium onion, finely chopped
– 1-2 green chilies, slit
– 1 teaspoon cumin seeds
– 1-2 bay leaves
– 2-3 whole cloves
– 1-2 cardamom pods
– 1 stick of cinnamon
– 1/4 teaspoon turmeric powder
– Salt to taste
– Fresh mint leaves, chopped (for garnish)
– Water (approximately 4 cups)
**For the Til ka Khatta:**
– 1 medium-sized lemon tamarind ball
– 2 cups water
– 2 heaped tablespoons roasted sesame seed powder
– 1 small onion, chopped
– Fresh coriander, chopped
– Salt to taste
– Optional tempering: mustard seeds, cumin seeds, red chilies, curry leaves, crushed garlic
#### Instructions
**1. Preparing the Khichdi:**
– Rinse the basmati rice and masoor dal under running water until the water clears. Soak them together in water for around 30 minutes, then drain.
– In a heavy-bottomed pot or pressure cooker, heat the desi ghee over medium heat. Add cumin seeds, bay leaves, cloves, cardamom, and cinnamon, and sauté until aromatic.
– Incorporate the chopped onions and green chilies, and sauté until the onions turn golden brown.
– Mix in the soaked rice and dal, followed by turmeric powder and salt. Stir well to ensure the rice and dal are coated with the spices.
– Add approximately 4 cups of water, bring to a boil, then lower the heat. Cover and cook until the rice and dal are tender and the water is absorbed (about 20-25 minutes in a pot or 2 whistles in a pressure cooker).
– Once done, fluff the khichdi with a fork and sprinkle with chopped mint leaves.
**2. Preparing the Til ka Khatta:**
– Soak the tamarind ball in a cup of warm water for about 15 minutes. Extract the tamarind juice and strain if needed.
– In a bowl, mix the tamarind juice with 2 cups of water, roasted sesame seed powder, chopped onion, coriander, and salt. Combine thoroughly.
– For an optional tempering, heat a small amount of oil in a pan, add mustard seeds, cumin seeds, red chilies, and curry leaves. Once they splutter, drizzle this tempering over the khatta.
#### Serving
Serve the Hyderabadi khichdi warm with a side of til ka khatta. This dish is ideal for a nourishing meal and can be appreciated during festive times or as a cozy weekend breakfast. The fluffy texture of the khichdi paired with the zesty flavor of the khatta creates a wonderful combination that will surely delight everyone at the table.
### Conclusion
Hyderabadi khichdi is more than just a dish; it is a festivity of flavors and customs. With its rich taste and health advantages, it shines as a cherished comfort food in Indian cuisine. Whether you seek a fast protein-rich meal or a dish to impress your guests, this khichdi recipe is bound to become a favorite in your home. Relish the warmth and comfort of this delightful dish!