Vegetable Panchmel Khichdi Recipe

Cooking Directions

• STEP 1.Wash and soak the lentils for 30 minutes. Drain and set aside.
• STEP 2.Heat ghee in a pressure cooker and add cumin seeds, cloves, cinnamon, and bay leaf. Saute for a minute.
• STEP 3.Add chopped onions, ginger-garlic paste, and green chilies. Cook until onions turn golden brown.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes are soft and oil separates.
• STEP 5.Add the soaked lentils, mixed vegetables, and water. Close the pressure cooker and cook for 3-4 whistles.
• STEP 6.Once the pressure is released, open the cooker and give the khichdi a gentle stir. Serve hot with yogurt or pickle.
• STEP 7.Cooking Tips: You can add vegetables like carrots, peas, beans, and cauliflower. Adjust the spice levels according to your preference. For a richer flavor, you can add a dollop of ghee while serving.
• STEP 8.Storage and Serving: Vegetable Panchmel Khichdi can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving. Serve hot with a side of yogurt or pickle.

Cooking Tips

• You can add vegetables like carrots, peas, beans, and cauliflower.
• Adjust the spice levels according to your preference.
• For a richer flavor, you can add a dollop of ghee while serving.

Storage and Serving

• Vegetable Panchmel Khichdi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat before serving.
• Serve hot with a side of yogurt or pickle.