Khichdi, Qeema and Til Phalli Ka Khatta

Ingredients

• 1 cup rice (washed and soaked)
• 0.25 cup masoor dal (washed and soaked)
• 2 tbsp oil
• 0.25 cup red onion (sliced)
• 1 tsp ginger-garlic paste
• shahzeera (a pinch)
• 2 cardamom pods
• 2 cloves
• 1 cinnamon stick (small)
• salt (to taste)
• 2 green chillies (slit)
• cilantro (chopped)
• 0.25 tsp turmeric
• 2 cups water
• 4 tbsp oil (for qeema)
• 1 onion (small, sliced)
• 1 tsp ginger-garlic paste
• minced beef or mutton (quantity not specified)
• salt (to taste)
• turmeric (a pinch)
• 0.5 tsp red chilli powder
• potatoes (cubed; quantity not specified)
• 1 cup water
• cilantro (chopped)
• 0.25 cup roasted peanuts
• 3 tbsp roasted sesame seeds
• 0.5 cup mint
• 0.5 cup cilantro
• 3 green chillies
• 2 garlic (2–3 cloves)
• 3 tbsp soaked tamarind water
• 0.5 cup water (plus more as needed)
• salt (to taste)
• raw onion (sliced)
• 3 tbsp oil (for bagaar)
• 0.5 tsp cumin seeds
• 0.5 tsp mustard seeds
• curry leaves (quantity not specified)
• 2 dried red chillies (2–3)

Steps

1. 1

   Wash and soak the rice and masoor dal.

2. 2

   Heat the khichdi oil and sauté the sliced red onion for 1 minute.

3. 3

   Add the ginger-garlic paste, shahzeera, cardamom pods, cloves, cinnamon stick, salt, slit green chillies, and chopped cilantro. Sauté for 2–3 minutes, then add the turmeric.

4. 4

   Add the water and bring it to a boil.

5. 5

   Drain the soaked rice and dal, then add them to the boiling water.

6. 6

   Cook over medium heat until the water reaches the level of the rice. Cover and cook over low heat for 10 minutes, until fluffy.

7. 7

   For the qeema, sauté the sliced onion and ginger-garlic paste in the oil for 2 minutes.

8. 8

   Add the minced beef or mutton, salt, turmeric, and red chilli powder. Cook for 5 minutes.

9. 9

   Add the cubed potatoes and water. Cover and cook until the potatoes are tender and the qeema is done.

10. 10

    Finish the qeema with chopped cilantro.

11. 11

    For the khatta, blend the roasted peanuts, roasted sesame seeds, mint, cilantro, green chillies, garlic, soaked tamarind water, and water until smooth. Add more water as needed.

12. 12

    Add salt and the sliced raw onion to the blended khatta.

13. 13

    Heat the bagaar oil and add the cumin seeds, mustard seeds, curry leaves, and dried red chillies. Let the spices splutter.

14. 14

    Pour the hot bagaar over the khatta.

Notes

The source does not specify quantities for the minced meat or mutton, potatoes, cilantro, curry leaves, or several unmeasured seasonings. Serve with papad, ghee, and achar, as stated in the title. The source describes this as a Hyderabadi Sunday breakfast and a favored Sehri meal.

Nutrition per serving

• main
• breakfast
• Sehri
• Hyderabadi
• South Asian
• one-pot
• comfort food
• spicy