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Pancharatna Dal Khichdi Recipe

Panchratna dal Khichdi in my Instant pot. I love one pot dishes...and this dish has the nutrition of 5 lentils, rice and veggies.It is quick as well as satisfying. I guess I invented this recipe in my kitchen...😋 Please let me know if you make this too☺ INGREDIENTS: Ghee 1-2 tbsp Cumin seeds 1 tsp Ginger grated 1 tsp Onions chopped 1 Turmeric powder 1 tsp Vegetables like carrot , peas (optional) Pancharatna Dal 1 cup 11/2 cup Rice  Water 7-8 cups Coriander powder 1 tsp Garam masala 1 tsp Salt to taste  Jaggery 1 tsp Tamarind soaked in water 1 inch  Red chilli powder 1-2 tsp INSTRUCTION: 1.On Saute mode in an Instant pot add Ghee, jeera, grated ginger, chopped onions ,turmeric and saute well.(You can add any vegetables you want) 2.Wash and add 1 cup Pancharatna dal and 1 and 1/2 cup rice and stir well. 3.Add 7 to 8 cups water ,coriander powder, garam masala, salt,jaggery,soaked tamarind,red chilli powder and stir well. 4.Cook for 12 to 15 minutes on cook mode.Add water according to the
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Gujarati Kadhi


Gujarati Kadhi is one of the most delicious, sweet-sour yogurt kadhi made with chickpea flour and yogurt and tempered with spices. It is basically a yogurt-based gravy dish that goes well with Khichdi, basmati rice, or soft phulkas.

This is one of my personal favorites, and the first time I had tasted it in a kathiyawadi restaurant. Since then I love making this whenever I get bored of making Sambar and Rasam. This Kadhi is an essential part of Gujarati cuisine. They like it to be thinner, use less began, unlike Punjabi kadhi which is thicker in consistency.

One thing to be kept in mind is to never cook the kadhi on very high flame and also use room temperature yogurt...so the kadhi won't split or curdle.

This simple recipe involves a lot of aromatic spices like cinnamon, cloves, cumin seeds, asafoetida which are all so good for digestion and light on the stomach. They also give a distinct and unique flavor to Kadhi and taste awesome without onion and garlic. With just a few ingredients, you can make this delicious kadhi in no time. So let's jump to the recipe.


INGREDIENTS:
Chickpea Flour 1/2 cup
Yogurt 1 cup
Dried Red chili 1
Curry leaves a handful
Cumin seeds 11/2tsp
Asafoetida 1/2 tsp
Mustard seeds 11/2 tsp
Cinnamon sticks small 2
Cloves 4-5
Turmeric powder 1/2 tsp
Methi seeds 8-10
Ginger Green chili paste 1 tsp
Water 2 cups
Ghee 2tbsp
Salt and sugar to taste

INSTRUCTION:
1.In a big bowl, whisk both chickpea flour and the yogurt together till they blend well. Add 2 cups of water and whisk again. Keep it aside.


2.Heat a pan, add ghee, mustard seeds, and let it splutter. Now add cumin seeds, asafoetida, curry leaves, dried red chili, methi seeds, cinnamon, cloves, turmeric powder and Ginger-chilli paste. Stir well and let it cook for a minute.


3.Now add the Besan yogurt batter and let it cook for 8 to 10 minutes on medium flame. Add salt and sugar, stir well, let it cook for 3 more minutes.


4.Lastly garnish with coriander leaves. Serve with Gujarati kadhi, rice, or roti.

I hope you will like this soothing kadhi and make this again and again since it is so delicious. Please comment me your feedback in the comments section below. Also would love to connect on Instagram @archanasvegfoodchronicles.
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