PANCHADAL KHICHURI

 

PANCHADAL KHICHURI

Ingredients

• 1 cup rice
• 2 tbsp split Bengal gram (chickpea)
• 2 tbsp skinned green gram or yellow moong dal
• 2 tbsp split green gram or green moong dal
• 2 tbsp pigeon pea or arhar dal
• 2 tbsp pink lentil or masoor dal
• ½ cup finely chopped onion
• ½ cup potatoes, cut into cubes
• ½ cup capsicum, cut into cubes
• ½ cup tomatoes, cut into cube
• ½ tsp garlic paste
• 1-2 green chillies
• 2 tbsp oil

• 1 tbsp ghee
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 2 cloves
• 3 dry red chillies
• 2 bay leaves
• A pinch of asafoetida
• ½ tsp turmeric powder
• 1 tsp red
• chilli powder
• ½ tsp coriander powder
• ¼ tsp garam masala powder
• Salt to taste
• 4-5 cup water
• Chopped coriander leaves

Method

Wash the chickpeas and soak in water for 2 hours. Combine rice and all types of dal except chickpeas. Wash them properly. Soak using enough water for 30 minutes. After 30 minutes drain the water and keep it aside. Heat the ghee and oil in a pan. Add the mustard seeds and cumin seeds when oil is medium hot. When seeds start to splutter add bay leaves, dry red chillies and cloves. Add onions, sauté till the onions are transparent. Add garlic paste and sauté till the raw aroma goes away. Add potatoes and capsicum, sauté for 2 minutes. Add tomatoes and mix well. Add all the spices and mix well. Add drained rice and the dals. Mix well. Add 4-5 cups of water. Add salt and green chillies. Cover and cook till done. Garnish the Panchadal Khichuri with fried onion and coriander leaves. Serve hot with a dollop of ghee.