Khichdi, khatta and kheema

Ingredients

• Khichdi: 1 cup rice, ½ cup masoor dal, 2 tbsp ghee, 1 tsp cumin, 1 onion (sliced), ½ tsp turmeric, salt, 3½ cups water
• Khatta: tamarind the size of a lemon soaked in 2 cups water, 1 tbsp sesame seeds and 1 tbsp chana dal flour (besan), 1 tsp red chilli powder, ½ tsp mustard seeds, curry leaves, 4 garlic cloves, salt, 1 tbsp oil
• Kheema: 400 g minced mutton, 1 onion (chopped), 1 tomato, 1 tbsp ginger-garlic paste, 1 tsp red chilli powder, 1 tsp garam masala, ½ tsp turmeric, coriander and mint, salt, 3 tbsp oil
• Papad and pickle to serve

Method

1. For the khichdi, fry cumin and onion in ghee, add washed rice and dal, turmeric, salt and water, and cook until soft.
2. For the kheema, fry the onion in oil, add ginger-garlic paste, then the mince with the spices and salt. Fry well, add the tomato and cook covered until dry and tender. Finish with coriander and mint.
3. For the khatta, roast and grind the sesame seeds. Mix the tamarind water with the sesame, besan, chilli powder and salt.
4. Temper mustard seeds, garlic and curry leaves in oil, pour in the tamarind mixture and simmer until slightly thick, about 10 minutes.
5. Serve the khichdi hot with kheema and khatta on the side, with papad and pickle.