Heat a kadai, pour oil into it, and heat it over medium-high heat. Then reduce the temperature to low, add the potatoes, and fry them over medium heat for four minutes. The potatoes will develop a crispy texture on the outside and start cooking inside. At this point, remove them from the oil. Next, add the tempering to the hot oil and stir with a spatula for a few seconds to extract the flavour from the whole spices.

To prepare the masala, add the tempering to the hot oil and stir with a spatula for a few seconds to extract the flavour from the whole spices. Add the chopped onion, sprinkle with salt to taste, and sauté for a few minutes or until the raw flavour has gone. Add the ginger-garlic paste over medium heat and cook for about 30 seconds. Then, add the spice paste and a little water if needed. Add the chopped tomato and continue cooking until the oil is released from the mixture. At last, add the fried potatoes and mix them with the masala.

So far, we have prepared the key ingredients that go into the khichuri, but now we will put them all together. So, add the soaked rice and dal to the masala. Cook over high heat for a few minutes, then add boiling water and stir well. Once the liquid starts bubbling up, bring the temperature to medium-low or low, cover with a lid, and cook for half an hour. Give it a stir at regular intervals to prevent burning. Once cooked, add sugar, ghee, and green chillies and mix everything well. Take a taste test and adjust the salt if required. Over high heat, cook for a minute or until the liquid bubbles. Turn off the heat and give it 15 minutes of standing time before serving.