Submitted By: Vahrehvah
Region: Indian Dish: Vegetarian - Rice Items

Servings: 2

Time to Prepare: 15 Mins

Oil 3 Tablespoons
Black cumin seeds 1/2 Teaspoons
Cloves 2 Numbers
Cinnamon stick 1 Stricks
Dry red chillies 2 Numbers
Bay leaf 1 Numbers
Peppercorns 1/2 Teaspoons
Biryani phool 1 Numbers
Green chillies 2 Numbers
Onions 1 Numbers
Turmeric powder 1/4 Teaspoons
Ginger garlic paste 1/2 Teaspoons
Curry leaves 1 Springs
Mint leaves 1/2 Bunch
Coriander leaves 1/2 Bunch
Salt to Taste
Masoor dal 1 Cup
Rice 1 Cup
Sesame seeds 1 Tablespoons
Ground nuts 1 Tablespoons
Dry coconut 3 Piece
Tamarind juice 1 Cup
Mustard seeds 1/2 Teaspoons
Cumin seeds 1/2 Teaspoons
Dry red chillies 2 Numbers
Curry leaves 1 Springs

1. Heat oil in a pan and add black cumin seeds, cloves, cinnamon stick, dry red chillies, bay leaf, peppercorns, biryani phool and saute it.
2. Add green chillies, onions, turmeric powder, ginger garlic paste, curry leaves, mint leaves, coriander leaves, little salt and saute it.
3. To it add dal, rice, water and check for seasoning, later place lid and cook it.
4. Take another pan and add sesame seeds, ground nuts and dry roast it.
5. To it add dry coconut pieces again dry roast it, later transfer into blender to make smooth paste.
6. Add this paste to tamarind juice and mix it.
7. Heat oil in a pan and add mustard seeds, cumin seeds, dry red chillies, curry leaves and this tempering to tamarind or katta mixture.
8. To it add chopped onions, little salt and mix it. 9. Once rice is cooked, switch off flame. 10. Now Hyderabadi khichdi with katta is ready to serve.

Khatta is made with sesame seed it a sour kind of preparation especially made in hyderabad which goes with masoor dal and rice kichidi.

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