Vegetable Panchamel Khichdi

"If you're not the one cooking, stay out of the way and compliment the chef." Michael Strahan

Don't you agree with the above quote? Compliments keep us going and encourages us to try more new recipes. So, let's learn to appreciate and compliment the people who cook for us.

Today's recipe is adapted from the book "Chawal" by Tarla Dalal. 

It's a one pot recipe which is wholesome and nutritious. You can add more vegetables and even modify the dals used slightly based on availability. I have used carrots instead of cauliflower.  

#onenewrecipeaday

Ingredients :

1 1/2 cups long grained rice (basmati)

1 tbsp masoor (split red lentil) dal

1 tbsp chana dal (split bengal gram)

1 tbsp yellow moong dal (split yellow gram)

1 tbsp toovar (arhar) dal

2 tbsp oil

1 tsp cumin seeds 

1 tsp finely chopped garlic 

1 tsp grated ginger 

1/4 cup onion cubes

1/2 cup cabbage cubes

3/4 cup carrots

1/2 cup potato cubes

1/2 cup green peas

1 tsp chilli powder

1/4 tsp turmeric powder 

2 tsp coriander-cumin seeds (dhania-jeera) powder

1/2 cup chopped tomatoes

salt to taste

 

For Serving With Vegetable Panchmel Khichdi 

fresh vegan curd /papad/pickle

Method

To make vegetable panchmel khichdi, clean, wash and soak the rice and dals in a deep bowl for 15 minutes. Drain and keep aside.

Heat the oil 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, carrot, potatoes, tomatoes and green peas and sauté on a medium flame for 2 minutes.

Add the chilli powder, turmeric powder, coriander-cumin seeds powder, 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 the vegetable panchmel khichdi hot with fresh curds, pickle or papad.