Re: Khichri
Hmmmm…not sure either…i literally only use a pinch or two of haldi…it gives a lovely light yellow color to the kichri, but definitely not a strong haldi taste…maybe you used too much? 
Our tamatar ki chutney is a little different…we start with the bhagaar…in a little oil, add the dried lal mirchi (either the round ones or long ones) and rai (mustard seeds) when it starts popping and sizzling, add garlic cloves (if they are small I leave them whole, the larger ones I’ll cut in half or thirds) and curry patta…once it’s all nicely sizzling, add rough chopped/quarted roma or plum tomatoes. This is the only circumstance I will use canned tomatoes, so sometimes I do half fresh and half canned San Marzano tomatoes..gives a lovely rich color! Add salt, lar mirchi and a pinch of haldi to taste..cover and let it cook down on low heat, taking care to stir often so that it doesn’t stick. When the oil has risen to the top and the tomatoes have cooked down to nice consistency, the chutney is done!
And yea, my new diet has this on no-no as well 