Tuesday, May 6, 2008

Panchmel Khichdi

This is my friend, Shruti's recipe.

Panchmel Khichdi
1 cup Basmati Rice
3 tbsp Toor daal
3 tbsp moong daal
3 tbsp masoor daal
3tbsp chana daal
3 tbsp urad daal
salt to taste

1 tbsp oil
1/2 onion, thinly sliced
1 bayleaf/tejpatta/tamalpatra
1/2 tsp cumin seeds
A pinch of asafoetida

Grind to a fine paste
1/4 tsp cumin seeds
1/4 tsp turmeric powder
2 black peppercorn
1" cinnamon
2 cloves
2 cardamoms
1/2 tsp garam masala
1 tbsp cilantro/coriander leaves
1/2 onion
1 red chili
1" ginger
2 cloves garlic

Ghee (Optional) and/or
Plain yogurt

1. Wash and soak rice and daal in water. Soak aside for 30 minutes.
2. Heat oil in a pressure cooker
3. Add cumin seeds, bay leaf & sliced onions.
4. Add ground paste. saute for 5 minutes.
5. Add drained daal & rice mixture. Saute for 5 minutes.
6. Add 3 1/2 to 4 cups water & salt to taste.
7. Pressure cook for 3-4 whistles.
8. Serve hot panchmel khichdi with ghee.

Note -
1. Take daal to measure 1 cup. So if after taking 3 tbsp of each daal , add more daal of your choice, to measure upto 1 cup. Remember 4 tbsp = 1/4 Cup. You can increase or decrease daal-rice ratio per your taste. I generally keep it 1:1.
2. For a traditional rich taste, use ghee instead of oil for tempering.
3. Use more or less water for cooiing, depending on the desired consistency. (Like pullao or porridge)

This post is my contribution to RCI: Rajasthan - Flavours of the Desert.
RCI event is started by
Lakshmi of VeggieCuisine.


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