Preparation Time : 20 minutes.
Cooking Time : 25 minute

Ingredients :
For khichadi :
3/4 cup masoor dal
2 cups uncooked rice
5 tsp ghee
salt to taste

For paste :
3 tbsp of grated coconut
4 cloves garlic
2 tsp dhaniya
1 tsp jeera
4 elaichi's
a piece of ginger
5 Kashmiri chillies
1/2 tsp haldi powder

For sauce:
3 tomatoes
1 tsp sugar
2 pinches of kesar (saffron)
1/4 tsp milk
6 tsp ghee
salt to taste
For paste (for the curry sauce) :
2 onions
1 tbsp cashewnuts
1 tbsp almonds
1 tbsp dhaniya
1 tbsp khus-khus
2 tbsp saunf
2 tbsp grated fresh coconut
a piece of ginger
2 green chillies
4 red chillies
3 elaichi
3 laung
3-4 sticks of dalchini
8 curry leaves

Method:
For the khichadi :
Soak the massor dal in water overnight. Next day, cook in salted water. When cooked, drain the water. Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.

Heat the ghee and fry the paste for 3 - 4 minutes. Add the rice, dal and salt and cook for 3 minutes. For the curry sauce: Cut the tomatoes into big pieces, add 1 1/2 cups of water and cook. When cooked, sieve the puree. Heat the ghee and fry the paste for at least 4 minutes. Add the tomato puree, sugar and salt. Warm the kesar in a small vessel, add the milk and rub until the kesar dissolves.

Add to the curry sauce. Serve hot rice separately with curry sauce.

Please Note :
Both the khichadi and the curry sauce can be served by themselves separately.