For The Khichdi

1/2 cup masoor (split red lentil) dal , 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 cardamom (elaichi)

6 whole dry Kashmiri red chilli , broken into pieces

1/2 tsp turmeric powder (haldi)

1/2 cup of water

For The Curry Sauce

1 1/2 cups roughly chopped tomato

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 onion

1 tbsp cashew nuts (kaju)

1 tbsp almond (badam)

1 tbsp coriander (dhania) seeds

1 tbsp poppy seeds (khus-khus)

2 tbsp aniseed (vilayati saunf)

2 tbsp grated fresh coconut

1 tsp roughly chopped green chillies

3 whole dry Kashmiri red chilli , broken into pieces

2 cardamom (elaichi)

2 clove (laung / lavang)

1 small stick cinnamon (dalchini)

5 curry leaves (kadi patta)

1/4 cup of water