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Veggies-Paneer-Panchmel Dal Khichdi
Veggies-Paneer-Panchmel Dal Khichdi

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The ingredients needed to cook Veggies-Paneer-Panchmel Dal Khichdi:
  1. Take 1 Cup Basamati Rice (Washed & Soaked)
  2. Get 1 Cup Panchmel Dal (Washed & Soaked)
  3. Provide 2.5 tbsps Salt (Or To Taste Salt)
  4. You need 5-6 tbsps Ghee
  5. Use as required Fresh Veggies (Any & that are readily available to you handy- Washed & Chopped): I’ve used- Cauliflower, Potatoes, Tomatoes, Carrots, Bell Peppers, Iceberg Lettuce, etc
  6. Get To Taste Sugar
  7. Provide 2 Onions (Big & Finely Chopped)
  8. Use 5-6 Green Chillies
  9. You need 2 tbsps (3 G) Paste (Ginger, Garlic & Green Chillies)
  10. Provide 1 tsp Hing/Asafoetida
  11. Get 1.5 Turmeric Powder
  12. You need 1 tsp Red Chilli Powder
  13. Prepare 1 tsp Kashmiri Red Chilli Powder
  14. You need 1 tbsp Garam Masala Powder (Homemade)
  15. Provide 2 tsps Bhuna Masala Powder
  16. Get Tempering Spices:
  17. Use 3-4 Whole Red Chillies
  18. Use 2tsps Cumin Seeds
  19. Take 5-6 Cloves
  20. Get 2 ” Cinnamon Stick
  21. Use 1 tsp Black Peppercorns (Freshly Cracked)
  22. Provide 5-6 Green Cardamoms
  23. Provide 2 Black Cardamoms
  24. Take 2 Star Anise
  25. You need 1-2 Florets of Stone Flowers (Dagar Phool)
  26. Prepare 1 tsp Shah Jeera (Caraway Seeds)
  27. You need 1/4 Cup Cooking Oil
  28. Get 100 gms Paneer (Optional)
  29. Get 1/4 Cup Cashews (Optional)
  30. Provide 1 tsp Coriander Powder
  31. Get 1 Cup Green Peas (Fresh/Frozen)
Steps to make Veggies-Paneer-Panchmel Dal Khichdi:
  1. Wash & Clean & Soak the Rice and Dal, at least for 30-45 mins time-set aside, also get all the tempering spices & masalas & ingredients ready/handy
  2. Chop & Slice all the Veggies accordingly- as it should be & set aside…ready the spices & masala pastes…
  3. In a frying/pressure pan: Add in the oil & ghee together (keep some ghee in store for adding it later while giving the final tadka/tempering)
  4. Once the ghee-oil mixture heats up over the medium- high flame- Add in the whole spices (initial tempering) & Hing & sauté until it releases its awesome aroma & then add in the sliced-cubed potatoes & chopped onions
  5. When done- Add in the rest all other veggies one by one- Add in the salt as per taste while, in another frying pan: heat up some more ghee-oil mixture, over a medium-low flame
  6. Fry the paneer & the nuts- (if you’re adding them- as I did in it) & take out in a different plate & set aside
  7. In the same pan: Add in now, the Rice & Dal altogether- adding some salt as well & sauté until a bit translucent while stirring continuously to avoid burning at the bottom of the pan
  8. Now, mix the sautéed rice-dal with the already sautéed & half cooked veggies, add in the 3G Paste, Cumin & Coriander Powder, Garam Masala Powder & Sugar
  9. Put the cover of the pressure pan now & allow it to cook for another 10 mins time/2 whistles, turn off the flame & let it sit until its pressure is released on its own
  10. Now, time to put in its final tadka: In a Tadka Pan- Heat up 2 tbsps Ghee, over a low-medium flame & add into it: 2 Whole Red Chillies, Cumin Seeds, Hing, a tsp of Ginger-Garlic, finely chopped & 2-3 green chillies & 1/8 Cup chopped onions
  11. Once they all starts splattering- turn off the flame & sauté rest of these ingredients in the put off heat itself & now, pour it into the Cooked Khichdi & gently give it a mix (Don’t at all over mix)
  12. Dish out our irresistibly delectable “Paneer Panchmel Veggies Khichdi with some Chutney/Pickles & Papad of your choice: (I had it with sweet & sour-raw mango Chutney) & serve it piping hot & enjoy with your family 💁🏻‍♀️

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