Panchdal Khichdi
 
Prep time
Cook time
Total time
 
Panchdal Khichdi - packed with lots of nutrition easily digestible and chewable. Whenever you get bored with regular khichdi must try this simple but tasty variety of khichdi.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 3 - 4
Ingredients
  • ¾ cup rice
  • 2 tbsp skinned split bengal gram or chana dal
  • 2 tbsp split green gram or chilkewali moong dal
  • 2 tbsp pigeon pea or toor dal ( tuvar dal )
  • 2 tbsp skinned green gram or yellow moong dal ( mogar dal )
  • 2 tbsp pink lentil or masoor dal
  • ½ cup fine chopped onion ( 1 medium onion )
  • ½ cup potatoes chopped in medium cubes ( 1 medium potato )
  • ½ cup chopped capsicum ( 1 small capsicum )
  • ½ cup chopped tomatoes ( 1 medium tomato )
  • 7 – 8 garlic cloves
  • 1 – 2 green chili
  • 5 – 6 curry leaves
  • 1 tbsp oil
  • 1 tbsp ghee
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 2 cloves
  • 2 dry red chili
  • 1 bay leaf
  • Pinch of asafetida
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • ¼ tsp garam masala
  • Salt according to taste ( approx. 2 tsp )
  • 4 – 5 cup water
  • Chopped coriander leaves
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Wash the chana dal and soak in boiling water for 30 minutes.
  2. Combine rice and all types of dal except chana dal. Wash them properly.
  3. Soak them using enough water for 30 minutes.
  4. After 30 minutes drain the water and keep it aside.
  5. Meanwhile fine chop all the vegetables and keep it aside.
  6. Make a fine paste of garlic cloves in mortar pastel.
  7. Heat the ghee and oil in a pressure cooker.
  8. Add mustard seeds when oil is medium hot.
  9. When mustard seeds start to splutter add cumin seeds, bay leaf, dry red chilies and cloves.
  10. When spices start to release aroma, add chopped green chilies and curry leaves.
  11. Saute for a minute on medium flame and add garlic paste.
  12. Saute till raw aroma of garlic goes away. Add chopped onions.
  13. Saute till onion will get transparent. Add chopped capsicum and potatoes.
  14. Saute for 2 minutes. Add chopped tomatoes.
  15. Mix well. Add red chili powder, coriander powder, turmeric powder, salt and garam masala.
  16. Mix well. Saute for few seconds. Add drained rice and dals. Mix well.
  17. Add 4 -5 cup water.
  18. Pressure cook for 4 whistles.
  19. Turn off the flame. Allow the prepared panchdal khichdi to cool down completely. When cooker release all air at its own open the cooker and gently mix the khichdi.
  20. Garnish the panchdal khichdi with coriander leaves.
  21. Serve warm panchdal khichdi with spoon of ghee, roasted papad, fried chilies, fresh curd or butter milk, [fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]Gujarati kadhi or sliced onion.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/panchdal-khichdi/