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Khatti Meethi Khichdi & Kala Chana Beetroot Sundal

Khatti Meethi Khichdi & Kala Chana Beetroot Sundal

Arpita Darooka
Indian comfort food with soothing spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Main Course, Meals
Cuisine Indian
Servings 4 Servings

Ingredients
  

Kala Chana Beetroot Sundal

  • 1/2 Cup Kala Chana
  • Salt to taste
  • 2 Tbsps Groundnut oil
  • 1/2 Tsp Mustard seeds
  • 6-7 Pcs Curry leaves
  • 1/4 Tsp Hing
  • 2 Pcs Dry red chillies
  • 1/3 Cup Beetroot - grated
  • 1/4 Cup Coconut - grated
  • 1/2 Tsp Sugar
  • 1 Tsp Lemon juice
  • 1/2 Tsp Black pepper powder

Khatti Meethi Khichdi

  • 1/4 Cup Red rice or any rice
  • 1/2 Cup Mixed dals - red masoor, yellow moong, chana dal use any dals of choice
  • 1/2 Tsp Turmeric powder
  • Salt to taste
  • 1 Tsp Groundnut oil
  • 1.5 Tsps Ghee or oil
  • 1 Tsp Cumin seeds
  • 1/2 Tsp Mustard seeds
  • 1/4 Tsp Hing
  • 1 Tsp Ginger - grated
  • 1 Tsp Red chilli powder
  • 1 Tbsp Tamarind pulp
  • 1 Tbsp Jaggery

Instructions
 

  • Soak 1/2 cup kala chana overnight and pressure cook the next morning with enough salt. Drain and keep the kala chana aside.
  • Rinse and few times and soak 1/4 cup red rice or any other rice of choice. Also rinse 1/2 cup mixed dals of choice and soak it with the rice for at least 30 mins.
  • Pressure cook the soaked dal and rice with 1/2 tsp turmeric powder and salt to taste.
  • While the khichdi cooks, heat 2 tsps groundnut oil in a pan. Add and let it sizzle - 1/2 tsp mustard seeds, 6-7 curry leaves, 1/4 tsp asafoetida, 2 dry red chillies. Mix in 1/3 cup grated beetroot and sauté it for 2-3 mins. Add in the cooked kala chana and mix it well. Add salt but taste before adding more salt. Mix in 1/4 cup grated coconut, 1/2 tsp sugar and 1 tsp lemon juice. Mix in 1/2 tsp freshly ground black pepper too. Garnish with more fresh coconut.
  • Now, in a tempering pan, add 1 tsp ground nut oil and 1.5 tsps ghee. Sizzle 1 tsp cumin seeds, 1/2 tsp mustard seeds, 1/4 tsp asafoetida (hing), 1 tsp grated ginger. Add 1 tsp red chilli powder and immediately add some water. Let the tempering simmer and then add this to the khichdi.
  • Put the khichdi on low flame and mix in 1 tbsp tamarind pulp and 1 tbsp jaggery. Simmer until it blends well together. Taste and adjust flavours as needed.
  • Serve with the Sundal and enjoy!!!
Keyword Kala chana sundal, khatti meethi khichdi