Healthy Foodist
PANCHMEL DAL KHICHDI
Difficulty:
Preparation Time:
10 Minutes
Cooking Time:
20 Minutes
Total Time:
30 Minutes
Servings:
2
Dal Khichdi is an easy, one pot, filling meal that you can relish upon after a super tiring day or on a cold rainy or winter night. Dal and Rice is the comfort food for most Indians and it is an easy, nutritious meal option as Dal is loaded with proteins, dietary fibre, magnesium, calcium, folate that boosts overall health. Rice is a good source of healthy carbs and protein.
In this Dal Khichdi recipe, I have used Panchmel Dal, also known as Pancharatan Dal. It is popularly used in Rajasthan and is a mix of 5 kinds of dal, typically- Yellow/Split Green Moong Dal, Chana Dal, Toor Dal, Black Urad Dal and Masoor Dal. Each dal has its own individual benefit so I’ve used the mix here. Also, I have used Brown rice here for added nutrition but you can make it using regular white rice too. You can also simply use moong dal or toor dal here if all the 5 dals are not available.
Also, this is a Jain version of Dal Khichdi as I’ve skipped garlic and onion but it tastes just perfect and you won’t miss the flavours as I have loaded this Khichdi with a lot of veggies. I have added most vegetables that were available with me so you can choose to alter them and add/ skip/ replace any vegetables to make this dish your own.
Dal Khichdi generally has a soupy texture and tastes best when it is served piping hot with some papad, pickle or curd.
Ingredients:
- ½ cup brown rice
- ½ cup panchmel dal
- 2 teaspoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ½ inch ginger, grated
- 1 green chilli, finely chopped
- 7-8 french beans, chopped length wise
- 3 tablespoon chopped carrots
- 2 tablespoon green peas
- ½ tomato, chopped
- ¼ teaspoon turmeric
- ½ teaspoon red chilli powder
- ½ teaspoon garam masala
- Salt, to taste
- 2 teaspoon coriander leaves, chopped
Direction:
- For making this super easy Panchmel Dal Khichdi, wash the brown rice and dal 3-4 times till the water runs clear. Drain all excess water and keep it aside.
- Also chop the french beans, carrot and tomatoes.
- Now in a pressure cooker, add 2 teaspoons of oil. Once the oil is hot, add in cumin and mustard seeds.
- When the seeds start to crackle, Add in the grated ginger and chopped green chilli. Mix everything well.
- Now add the vegetables- french beans, carrot, green peas and tomatoes. Saute everything for a minute.
- Then add turmeric, red chilli powder and garam masala. Stir in the masalas well along with the veggies.
- Next step is to add the washed brown rice+ dal and 4 cups of water. Also add salt as required, mix everything well and cover the lid of the pressure cooker.
- Cook the dal Khichdi on medium heat for about 7-8 whistles. Brown rice and the mix dals usually take a bit longer to cook and brown rice also requires more water than regular rice.
- Once 7-8 whistles are done, turn off the flame and allow the cooker to depressurize by itself. Then open the lid and check the consistency of the Khichdi. If more water is required, add hot water only to the Khichdi at this point. Dal Khichdi tastes best when it is slightly soupy in texture.
- Lastly, add in chopped coriander and squeeze in half a lemon.
- Give a final mix and serve the piping hot Panchmel Dal Khichdi with some curd, pickle and papad.
