This is what happens when our national dish gets a South Indian twist - Sambhar Khichdi
|Dry red chillies||10|
|Coriander seeds||1 Tablespoon|
|Curry leaves||20 , divided ((10 is for the sambar masala and 10 is for the khichdi))|
|Fenugreek seeds||1/2 Tablespoon|
|Channa dal||1 Tablespoon|
|Cumin seeds||1/2 Tablespoon|
|Black pepper||1 Tablespoon|
|Shallots||20 (((small onions)))|
|Mustard seeds||1/2 Tablespoon|
|Turmeric powder||1/3 Tablespoon|
|Coriander powder||1/3 Tablespoon|
|Red chilli powder||1/3 Tablespoon|
|Water||8 Cup (128 tbs)|
|Toor dal||1 Cup (16 tbs)|
|Rice||1 Cup (16 tbs)|
|Tamarind paste||1 Cup (16 tbs) (((small cup)))|
1.Take a pan, add in dry red chillies, coriander seeds, curry leaves. Fenugreek seeds, chana dal, cumin seeds, black pepper & hing. Dry roast it well and grind it once roasted. Sambhar masala is ready.
2.Now take a pressure cooker, add in ghee, shallots, mustard seeds, curry leaves, cashew nuts, turmeric powder, coriander powder & red chilli powder. Mix it well and then add prepared Sambhar masala and lastly add tamarind paste.
3.Once the masala is sautéed, add in soaked dal and rice. Add salt to taste and water as required. Mix it well and close the cooker to let it cook.
4.Once Khichdi is cooked properly. Garnish it with Curry leaves and pour some ghee on it.
5.It’s ready to eat then.