Credits: indianfoodforever
img credits: my-world-delight.blogspot
Ingredients:
1 lb Floury potatoes
1 tbsp Tamarind pulp
1/4 cup Water
2 tsp Brown sugar
1 1/2 tbsp Ghee or oil
1/2 tsp Black mustard seeds
1/2 tsp Ground turmeric
1/2 tsp Cayenne or ground chili pdr
1 tsp Ground coriander
1 tsp Ground cumin
1 tsp Salt
2 Fresh green chilies, seeded And thinly sliced
2 tbsp Desiccated coconut
1 tbsp Tamarind pulp
1/4 cup Water
2 tsp Brown sugar
1 1/2 tbsp Ghee or oil
1/2 tsp Black mustard seeds
1/2 tsp Ground turmeric
1/2 tsp Cayenne or ground chili pdr
1 tsp Ground coriander
1 tsp Ground cumin
1 tsp Salt
2 Fresh green chilies, seeded And thinly sliced
2 tbsp Desiccated coconut
Methods:
·
Wash and soak the moong dal and rice together. Drain.
·
In a bowl, mix the dal and rice with the turmeric powder,
peppercorns, 4 1/2 cups of water and salt.
·
Pressure cook for 3 to 4 whistles and set aside for 20 minutes
till the steam has been released.
·
Remove from the pressure cooker, add the ghee and mix well.Serve
khichu hot with kadhi and papad.
