* Masoor Khichdi with Tomato-Masala *

Masoor Khichdi
2 cups rice
3/4 cup masoor dal
2 tbsp ghee
Salt to taste
Grind for the masala paste:
2 tbsp grated fresh coconut
6 cloves garlic
2 tsp coriander seeds
1 tsp cumin seeds
6 kashmiri chillies
1-inch piece ginger
1/2 tsp turmeric powder
3 green cardamons

Tomato-Masala
4 tomatoes, pureed with 1 tiny stick cinnamon
3 tbsp oil
1/2 tsp sugar
3-4 strands saffron, dissolved in 1/2 tsp hot milk
Grind for the masala paste:
2 onions
2 green chillies
1/2 inch ginger
1 tbsp coriander seeds
1 tbsp fennel seeds
2 tbsp grated fresh coconut
2 red chillies
1 tbsp chopped cashewnuts
1/2 tbsp poppy seeds
3 cloves
3 cinnamon sticks
2 green cardamons
1/2 tbsp almond flakes (optional)

Masoor Khichdi:
Soak the masoor dal for 3-4 hours. Heat the ghee in a heavy non-stick handi. Fry the masala paste over medium-low heat, for 4-5 minutes.
Add the dal and rice. Mix and saute, stirring gently, for 3-4 minutes.
Add 6 cups hot water and salt, and stir well. Turn heat to high and bring to a boil. Boil over medium-high heat for 5 minutes.
Then cover and simmer over low heat till done. The liquid should be absorbed and the rice should be tender but whole.
Garnish with fried cashewnuts. Serve hot with the tomato-masala.

Tomato Masala :
Heat the oil in a non-stick saucepan. Fry the masala paste for 5-6 minutes over low heat.
Add the sugar and tomato puree. Boil over medium-low heat for a few minutes till done. Add the saffron paste and mix well.
Serve with masoor khichdi.