### Hyderabadi Khichdi Recipe
Hyderabadi khichdi is a flavorful and soothing rice dish that merges the rich tastes of basmati rice, masoor dal (red lentils), and a variety of fragrant spices. This distinctive meal is frequently enjoyed with a zesty chutney referred to as ‘khatta’ or til ka khatta, making it an enjoyable choice for any occasion.
#### Ingredients
**For the Khichdi:**
– 1 cup basmati rice
– 1 cup masoor dal (red lentils)
– 2 tablespoons desi ghee (clarified butter)
– 1 teaspoon cumin seeds
– 1 bay leaf
– 2-3 green chilies, slit
– 1 medium onion, finely chopped
– 1 teaspoon ginger-garlic paste
– 1/2 teaspoon turmeric powder
– 4 cups water
– Salt to taste
– Fresh mint leaves for garnish
**For the Khatta (Tamarind Chutney):**
– 1 medium-sized lemon tamarind ball
– 2 cups water
– 2 heaped tablespoons roasted sesame seeds powder
– 1 small onion, chopped
– Fresh coriander, chopped
– Salt to taste
– Optional tempering: mustard seeds, cumin seeds, red chilies, curry leaves, and crushed garlic
#### Instructions
**Step 1: Prepare the Khatta**
1. Soak the tamarind ball in warm water for about 15 minutes. Extract the juice and strain if necessary.
2. In a bowl, mix the tamarind juice with 2 cups of water, roasted sesame seeds powder, chopped onion, fresh coriander, and salt. Combine thoroughly.
3. For an optional tempering, heat a small pan, add ghee, and sauté mustard seeds, cumin seeds, red chilies, curry leaves, and crushed garlic until fragrant. Drizzle this tempering over the khatta mixture.
**Step 2: Make the Khichdi**
1. Rinse the basmati rice and masoor dal together under running water until the water is clear. Drain and set aside.
2. In a heavy-bottomed pot, heat the desi ghee. Add cumin seeds and bay leaf, allowing them to splutter.
3. Add the chopped onion and sauté until golden brown. Stir in the ginger-garlic paste and green chilies, cooking for an additional minute.
4. Incorporate the drained rice and dal, turmeric powder, and salt. Mix well to coat the rice and dal with the spices.
5. Pour in 4 cups of water and bring to a boil. Lower the heat, cover the pot, and let it simmer for about 20-25 minutes, or until the rice and dal are cooked and the water is absorbed.
6. Once cooked, fluff the khichdi gently with a fork and garnish with fresh mint leaves.
#### Serving Suggestions
Serve the Hyderabadi khichdi hot, with the tangy til ka khatta. This dish also pairs wonderfully with papad and a side of yogurt or raita for a complete meal.
#### Conclusion
Hyderabadi khichdi is more than just a dish; it’s a comforting experience that brings warmth and satisfaction. With its distinctive flavors and the addition of khatta, this meal is sure to become a household favorite. Relish this nutritious, protein-rich dish that is ideal for any day of the week!