Panchamel Khichdi

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)
• 2 tbsp peanut
• 1 tsp finely chopped garlic (lehsun)
• 1 tsp grated ginger (adrak)
• 1 tsp green chili pest
• 1/2 tsp fenugreek powder
• 1/4 cup onions cubes
• 3/4 cup cauliflower florets
• 1/2 cup potato cubes
• 1/2 cup green peas
• 3 tbsp beans
• 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 Tempering
• 1 tbsp ghee
• 1 tsp rai
• 1/2 tsp hing
• 2-4 red chili
• 1 tps red chili powder

Method

1. Clean, wash and soak the rice and dals in a deep bowl for 15 minutes. Drain and keep aside.
2. Heat the ghee in a pressure cooker and add the cumin seeds.
3. When the seeds crackle, add the garlic and ginger, green chlili pest, fenugreek powder and saute on a medium flame for 1 minute.
4. Add the onions and saute on a medium flame for 1 minute.
5. Add the Carrot, cauliflower, potatoes and green peas, capsicum, beans and saute on a medium flame for 2 minutes.
6. Add the chilli powder, turmeric powder, coriander-cumin seeds powder, tomatoes, rice and dals, salt and 3 cups of hot water, mix well and pressure cook for 2 whistles.
7. Allow the steam to escape before opening the lid.
8. Now oil in pan add rai when its crackle add hing , red chili, kadi patta, red chili powder and temper on khichdi.  
9. Serve hot with fresh curds and papad.