Panchamel Dal Khichadi

This Recipe is free from :

 

☒Wheat

☒Peanuts

☒tree nuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

Ingredients- 

  1. Basmati Rice  -  2 cups

  2. Moong dal - ¼  cup

  3. Masoor dal - ¼ cup

  4. Urad dal - ¼ cup

  5. Toor dal - ¼ cup

  6. Chana dal - ¼ cup

  7. Onion - finely chopped - 2

  8. Tomatoes - finely chopped - 2

  9. Vegetable oil -  2 TBSP

  10. Cumin seeds / Jeera - 2 Tsp

  11. Hing powder - 1 Tsp

  12. Garlic - finely chopped - 1 TBSP

  13. Ginger - finely chopped - 1 TBSP

  14. Garam Masala powder - 2 Tsp

  15. Turmeric powder - 2 Tsp

  16. Red chili powder - 2 Tsp

  17. Coriander powder - 1 Tsp

  18. Whole red chilies - 5-6 

  19. Salt to taste 

  20. Water  

  21. Kasuri methi - 1 Tsp

  22. Cilantro - finely chopped for garnishing.

Panchamel Dal Khichadi 3 (1).jpeg

Method - 

  1. Cook Dal - Mix all the dals and wash them thoroughly. Add water and soak for an hour. Remove the excess water and add dal to the pressure cooker. Add ½ Tsp hing powder, 1 Tsp turmeric powder and 3 cups of water. Pressure-cook for 5 whistles, or till the dal is nicely cooked. 

  2. Cook Rice - Wash the rice and keep it aside for 30 minutes. In a saucepan add water and bring it to boil, add 1 Tsp salt, mix well. Add soaked rice and cook it till the rice is ¾ the cooked. Drain the excess water and keep the rice aside.

  3. Heat a kadai over medium heat, add 1 TBSP oil. Once hot, add cumin seeds and let them crackle. Add hing powder.

  4. Add finely chopped onions and saute them till they are translucent. Now, add finely chopped garlic, ginger and 2-3 whole red chilies. Saute for another 2-3 minutes, or till the raw smell goes away.

  5. Add finely chopped tomatoes and salt to taste. Saute till they turn mushy.

  6. Add turmeric powder, red chili powder, garam masala powder and mix well. Saute till masala starts to release oil.

  7. Add cooked dal and mix well. Add cooked rice and mix well. Add hot water to adjust the consistency. Simmer on low heat for 10 minutes. 

  8. Garnish with kasuri methi and finely chopped cilantro. Serve hot with a side of pickle and papad of your choice.