Panchdal Khichdi

Khichdi is the traditional Indian recipe. Khichdi is a wholesome comfort meal made with rice, lentils and vegetables. There are different ways of cooking khichdi. Plain khichdi generally prepared with rice and moong dal is the best food we can have when we are sick.

Khichdi is the easily digestible and chewable. That’s why khichdi is the perfect meal for kids and elderly people. Khichdi is packed with lots of nutrition. People used to add vegetables to enhance its nutrition level. Khichdi is also gluten free recipe.

In Gujarat we used to prepare two types of khichdi – Plain moong dal khichdi and vegetable khichdi. Plain moong dal khichdi goes well with kadhi and baingan bharta. Vegetable khichdi contains lots of vegetables and spices.

Here I tried to prepare a variation of regular khichdi. I tried new version with combination of five types of lentils and I called it Panchdal Khichdi. Whenever you get bored with regular khichdi must try this simple but tasty variety of khichdi. You will love the taste of colorful lentils. Combinations of lentils not only gives colorful texture it also gives balanced nutrition. This is the perfect and healthy way to have combination of lentils and rice in your meal.

Today you try this panchdal khichdi and receive the wonderful response from your family and friends. Here you will learn how to make panchdal khichdi with step wise photos and detailed recipe.

You may also like moong dal khichdi and Gujarati kadhi.

Step-by-Step Panchdal Khichdi Recipe :

Step 1 : Wash the chana dal and soak in boiling water for 30 minutes.

Step 2 : Combine rice and all types of dal except chana dal. Wash them properly.

Step 3 : Soak them using enough water for 30 minutes.

Step 4 : After 30 minutes drain the water and keep it aside.

Step 5 : Meanwhile fine chop all the vegetables and keep it aside.

Step 6 : Make a fine paste of garlic cloves in mortar pastel.

Step 7 : Heat the ghee and oil in a pressure cooker.

Step 8 : Add mustard seeds when oil is medium hot.

Step 9 : When mustard seeds start to splutter add cumin seeds, bay leaf, dry red chilies and cloves.

Step 10 : When spices start to release aroma, add chopped green chilies and curry leaves.

Step 11 : Saute for a minute on medium flame and add garlic paste.

Step 12 : Saute till raw aroma of garlic goes away. Add chopped onions.

Step 13 : Saute till onion will get transparent. Add chopped capsicum and potatoes.

Step 14 : Saute for 2 minutes. Add chopped tomatoes.

Step 15 : Mix well. Add red chili powder, coriander powder, turmeric powder, salt and garam masala.

Step 16 : Mix well. Saute for few seconds. Add drained rice and dals. Mix well.

Step 17 : Add 4 -5 cup water.

Step 18 : Pressure cook for 4 whistles.

Step 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.

Step 20 : Garnish the panchdal khichdi with coriander leaves.

Step 21 : Serve warm panchdal khichdi with spoon of ghee, roasted papad, fried chilies, fresh curd or butter milk, gujarati kadhi or sliced onion.

Panchdal Khichdi

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

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: Zeel Patel

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)

Wash the chana dal and soak in boiling water for 30 minutes.
Combine rice and all types of dal except chana dal. Wash them properly.
Soak them using enough water for 30 minutes.
After 30 minutes drain the water and keep it aside.
Meanwhile fine chop all the vegetables and keep it aside.
Make a fine paste of garlic cloves in mortar pastel.
Heat the ghee and oil in a pressure cooker.
Add mustard seeds when oil is medium hot.
When mustard seeds start to splutter add cumin seeds, bay leaf, dry red chilies and cloves.
When spices start to release aroma, add chopped green chilies and curry leaves.
Saute for a minute on medium flame and add garlic paste.
Saute till raw aroma of garlic goes away. Add chopped onions.
Saute till onion will get transparent. Add chopped capsicum and potatoes.
Saute for 2 minutes. Add chopped tomatoes.
Mix well. Add red chili powder, coriander powder, turmeric powder, salt and garam masala.
Mix well. Saute for few seconds. Add drained rice and dals. Mix well.
Add 4 -5 cup water.
Pressure cook for 4 whistles.
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.
Garnish the panchdal khichdi with coriander leaves.
Serve warm panchdal khichdi with spoon of ghee, roasted papad, fried chilies, fresh curd or butter milk,
Gujarati kadhi or sliced onion.