Ingredients
Water (1/4c), floury potatoes (1lb), brown sugar (1tsp), tamarind pulp (1tbsp), black mustard seeds (1/2tsp), cayenne (1/2tsp), ghee or oil (1 1/2tbsp), ground cumin (1tsp), seeded and thinly sliced fresh green chillies (2), Desiccated coconut (2tbsp), salt (1tsp).
Water (1/4c), floury potatoes (1lb), brown sugar (1tsp), tamarind pulp (1tbsp), black mustard seeds (1/2tsp), cayenne (1/2tsp), ghee or oil (1 1/2tbsp), ground cumin (1tsp), seeded and thinly sliced fresh green chillies (2), Desiccated coconut (2tbsp), salt (1tsp).
Method of preparation:-
Take a bowl, mix rice and moong dal in it. Wash and soak it and then drain it. Take a pressure cooker; add rice and dal mixture in it. Add peppercorns, salt, turmeric powder and 4 ½ cup of water in it. Cook it for about 3 to 4 whistles and then take off the cooker from flame and keep it aside. Then take it out from the cooker and mix ghee in it. When the khichu gets ready then serve it hot with kadhi and papad.
Take a bowl, mix rice and moong dal in it. Wash and soak it and then drain it. Take a pressure cooker; add rice and dal mixture in it. Add peppercorns, salt, turmeric powder and 4 ½ cup of water in it. Cook it for about 3 to 4 whistles and then take off the cooker from flame and keep it aside. Then take it out from the cooker and mix ghee in it. When the khichu gets ready then serve it hot with kadhi and papad.
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