Panchamel Khichdi,
Recipe Link : http://www.tarladalal.com/Panchamel-Khichdi-36123r
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Panchamel Khichdi
Wholesome and filling, the Panchamel Khichadi is more than a meal in a bowl! With rice and four different dals, cooked along with a basketful of crunchy vegetables, tomatoes and spice powders, this khichadi features myriad textures, flavours and colours, making it a delight to behold and relish.
Preparation Time: 15 minutes.
Cooking Time: 15 minutes.
Serves 6.
Soaking Time: 15 minutes.
1½ cups long grained rice (basmati)
1 tbsp masoor dal (split red lentil)
1 tbsp chana dal (split bengal gram)
1 tbsp yellow moong dal (split yellow gram)
1 tbsp toovar (arhar) dal
2 tbsp ghee
1 tsp cumin seeds (jeera)
1 tsp finely chopped garlic (lehsun)
1 tsp grated ginger (adrak)
¼ cup onions cubes
½ cup cabbage cubes
¾ cup cauliflower florets
½ cup potato cubes
½ cup green peas
1 tsp chilli powder
¼ tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds (dhania-jeera) powder
½ cup chopped tomatoes
Salt to taste
For serving
Fresh curds (dahi)
Papad
1. Clean, wash and soak the rice and dals in a deep bowl for 15 minutes. Drain and keep aside.
2. Heat the ghee in a pressure cooker and add the cumin seeds.
3. When the seeds crackle, add the garlic and ginger and sauté on a medium flame for 1 minute.
4. Add the onions and sauté on a medium flame for 1 minute.
5. Add the cabbage, cauliflower, potatoes and green peas and sauté on a medium flame for 2 minutes.
6. Add the chilli powder, turmeric powder, coriander-cumin seeds powder, tomatoes, rice and dals, salt and 3 cups of hot water, mix well and pressure cook for 2 whistles.
7. Allow the steam to escape before opening the lid.
Serve hot with fresh curds and papad.
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