Himachal Style Panchkuti Khichdi Recipe
A bowl of kichidi that had goodness of proteins from five different lentils which is famous in Himachal.
Himachal Style Panchkuti Khichdi Recipe is a millet preparation with five different kinds of dal cooked in one pot. Khichdi is a preparation that is famous in North India that usually cooked either with a rice and any kind of dal. The Panchkuti has a goodness of all the dals that will benefit you in one dish. The whole spices are tempered with ghee and then poured over the khichdi which gives a distinct aroma and helps to lift up the flavor of the dish.
If you are looking for more Kichidi recipe here are some :
- 1 cup Bajra (seeds)
- 1/4 cup Chana dal (Bengal Gram Dal)
- 1/4 cup Arhar dal (Split Toor Dal)
- 1/4 cup Green Moong Dal (Split)
- 1/4 cup Yellow Moong Dal (Split)
- 1/4 cup Masoor Dal (Whole) To temper
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Whole Black Peppercorns
- 2 Dry Red Chillies
- 1 inch Cinnamon Stick (Dalchini)
- 3 Cloves (Laung)
How to make Himachal Style Panchkuti Khichdi Recipe
To begin making the Himachal Style Panchkuti Khichdi Recipe, soak the dal and millet in water for about 30 minutes.
Pressure cook the dals along with millet in about 3 cups of water, add turmeric powder and salt as well and cook for about 5 whistle. If there is more liquid, it is fine you can keep the khichdi a little wet.
Heat another tempering pan, add ghee, and slowly add cumin seeds and mustard seeds allow it to splutter for few seconds.
Add in the remaining ingredients and fry the spice in oil for 10 seconds and pour it over the khichdi and serve.