Black Rice And Pumpkin Soup (My Experiments With Ambila)

Ingredients
- 1/2 cup pumpkin sliced
- 3-4 tbsp black rice coarsely ground
- 4 tsp jaggery or as per taste
- 1/3 cup coconut freshly grated
- 1-2 mangoes dried, pieces
- 1/2 tsp pancha phutana
- 1-2 dry red chilis
- 1 1/2 tsp rice bran or canola oil
- 1 pinch turmeric
- Salt to taste
Instructions
- Soak the coarsely powdered rice for 30 mins in 1/2 cup. Soak the dried mango pieces separately in 1/3 cup water
- Heat 1/2 tsp oil in a deep vessel. Add the pumpkin slices along with a pinch of turmeric. Fry for 3-4 mins.
- Add about 4 cups of water and bring to a boil. Add the soaked rice and let it boil for 15 mins.
- Stir in the jaggery and grated coconut. Boil for 5 mins.
- Finally add the dried mango along with the water used for soaking. Adjust the salt. Keep boiling for 5 mins.
- In another small pan, heat 1 tsp oil. Add the broken red chili and pancha phutana. Once it starts spluttering, pour it over the ambila.
- Serve hot.
Recipe Nutrition
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Yummy!