FOR KHICHDI:

MAKING:

1.Heat some oil then add bay leaf, cinnamon, pepper corns, cloves and green cardamom.

2.Add the shah jeera and onions saute them until they turn pink in colour.

3.Add garlic paste and ginger paste, saute them for few seconds.

4.Add turmeric, yogurt once masala starts leaving oil add the rice and mysore dal.

5.Add salt and mix everything and add water, mint leaves, coriander leaves, green chillies.

6.Cover it with a lid and let it cook.

7.Pour some ghee on the top and cover it with a lid and cook for 2 minutes on low flame.

FOR KHATTA:

MAKING:

1.Roast sesame seeds and let them cool off.

2.Grind it into sesame paste.

3.In a pan add onions, tamarind paste, mint leaves, coriander, ginger and garlic paste and powdered sesame seeds, water and salt.

4.Mix it well, cover it and let it cook.

5.Heat some oil add cumin seeds, slit green chillies, curry leaves and add the tampering into the khatta.

SERVING:

6.Hyderabadi Khichdi and Khatta are ready to be served.