Name: Panchmel Khichdi
Prep time: 15 min
Cook time: 30 min
Total time: 60 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 6⅛ tbsp Basmati Rice; 1 tbsp Split Green Mung Beans, chilka moong; 1 tbsp Split Yellow Mung Beans, dhuli moong; 1 tbsp Split Bengal Gram, chana dal; 1 tbsp Split Pigeon Peas, tuver dal; 1 tbsp Split Red Lentils, masoor dal; 1½ tbsp Ghee, divided; ½ tsp Cumin Seeds; 2 Cloves; ⅛ tsp Asafoetida; ½ Green Chili Pepper, chopped; ½ tsp Ginger-Garlic Paste; ¼ tsp Ground Turmeric; ¾ tsp Salt, to taste; 2¼ cup Water; 1 tbsp Coriander Leaves, chopped

1 hrtotal

45 min hands-on15 min hands-off

Prep 15 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Heat a little of the ghee in a heavy pressure cooker. Drain the soaked rice and mixed dals thoroughly and tip them all straight into the hot ghee.
Sauté them gently for exactly 2 minutes. This lightly toasts the different lentils and brings out their nutty flavour before any water goes in.
2 min
Add the turmeric powder and the salt. Pour in the measured water. Close and seal the lid, and cook for 4-5 whistles over steady medium heat.
Let the pressure drop on its own. When you open it, the khichdi should be very soft and porridge-like. Use a heavy ladle to mash it lightly, bringing everything together.
Construct the Primary Flavor Engine (Tadka): Commandeer a specialized, secondary micro-pan. Surge the remaining mass of pure ghee to a highly volatile smoking point.
Add the cumin seeds, whole cloves and asafoetida to the hot fat. The moment they crackle, add the chopped green chilli and the ginger-garlic paste. Fry it all very quickly, for 30 seconds.
30 sec
Pour this sizzling, fragrant tempering straight over the surface of the soft khichdi. Stir it thoroughly all the way through.
Scatter plenty of fresh coriander leaves over the top and serve it piping hot.

How to tell it's done

The khichdi should be creamy, soft and thick. The lentils should break down completely while keeping their lightly roasted flavour.

Getting it right

Tip

Chana dal takes longer to soften than the other lentils. For an even, smooth khichdi, soak the chana dal on its own for 30 minutes before adding it to the rest.

What to serve it with

A complete meal in itself. Serve it with a pungent garlic chutney, a piece of unrefined jaggery (gud), and crisp papad.

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Ingredients