Panchamel Khichdi

Preparation :15 mins
Cook :15 mins
Total Time :45 mins
Servings :Makes 6 servings

Ingredients :

1 1/2 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)
1/4 cup onions cubes
1/2 cup cabbage cubes
3/4 cup cauliflower florets
1/2 cup potato cubes
1/2 cup green peas
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 cup chopped tomatoes
salt to taste

For Serving
fresh curd
papad

Method :

Clean, wash and soak the rice and dals in a deep bowl for 15 minutes. Drain and keep aside.
Heat the ghee in a pressure cooker and add the cumin seeds.
When the seeds crackle, add the garlic and ginger and sauté on a medium flame for 1 minute.
Add the onions and sauté on a medium flame for 1 minute.
Add the cabbage, cauliflower, potatoes and green peas and sauté on a medium flame for 2 minutes.
Add the chilli powder, turmeric powder, coriander-cumin seeds powder, tomatoes, rice, dals, salt and 3 cups of hot water, mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Serve hot with fresh curds and papad.