Himachal Style Panchkuti Khichdi Recipe
A hearty, wholesome North Indian breakfast to kickstart your day, this Himachal Style Panchkuti Khichdi combines a variety of dals and millet, creating a rich and nutritious dish that’s both filling and easy to make. The tempering of spices in ghee adds a burst of flavor, making it a favorite comfort food across the region. This versatile dish can be served with a side of Gujarati Kadhi or Palak Raita for a complete meal.
Ingredients for Himachal Style Panchkuti Khichdi
| Ingredient | Quantity |
|---|---|
| Bajra (Pearl Millet) | 1 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) | 1/4 cup |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Whole Black Peppercorns | 1 teaspoon |
| Dry Red Chillies | 2 pieces |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Cloves (Laung) | 3 pieces |
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Servings: 4 servings
Cuisine: Himachal Pradesh
Course: North Indian Breakfast
Diet: Vegetarian
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | ~250 kcal |
| Protein | ~10 g |
| Carbohydrates | ~45 g |
| Fiber | ~8 g |
| Fat | ~7 g |
| Sodium | ~200 mg |
| Calcium | ~50 mg |
Instructions to Make Himachal Style Panchkuti Khichdi
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Soak the Ingredients:
- Begin by soaking the bajra (millet) and all the dals (Chana Dal, Arhar Dal, Green Moong Dal, Yellow Moong Dal, and Masoor Dal) in water for about 30 minutes. This will soften them and ensure quicker cooking.
-
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Cook the Khichdi:
- After soaking, place the soaked dals and bajra in a pressure cooker. Add about 3 cups of water along with turmeric powder and salt. Pressure cook the mixture for about 5 whistles, allowing the ingredients to cook thoroughly and soften. If the mixture has excess liquid, thatโs fine; khichdi can be enjoyed slightly wet for a comforting texture.
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Prepare the Tempering:
- While the khichdi is cooking, heat a tempering pan (tadka pan). Add ghee and let it melt over medium heat. Once the ghee is hot, add the cumin seeds and mustard seeds. Allow them to splutter for a few seconds, releasing their fragrance.
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Add the Spices:
- Now, add the remaining ingredients to the tempering pan: whole black peppercorns, dry red chillies, cinnamon stick, and cloves. Fry the spices for about 10 seconds to allow their flavors to infuse into the ghee.
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Finish the Khichdi:
- Once the tempering is ready, pour it over the cooked khichdi. Mix well to coat the grains and dal with the aromatic ghee and spices.
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Serve and Enjoy:
- Serve the Himachal Style Panchkuti Khichdi hot, along with a side of Gujarati Kadhi or Palak Raita (Spinach Yogurt Salad) for a nutritious and fulfilling breakfast.
Tips for Perfect Panchkuti Khichdi:
- Texture Adjustment: If you prefer a drier khichdi, you can reduce the amount of water when pressure cooking, but a slightly wetter consistency is traditional and adds to the comfort factor.
- Spice Variation: You can adjust the number of dry red chillies or peppercorns according to your spice preference.
- Ghee: The use of ghee is key to authentic flavor. However, if you’re looking for a lighter version, you can substitute it with oil.
Serving Suggestions:
- Pair the khichdi with a cool and tangy Gujarati Kadhi, a yogurt-based curry with a mild spice, or a refreshing Palak Raita to balance out the richness of the dish. This combination provides a wholesome breakfast full of protein, fiber, and essential nutrients.
This Himachal Style Panchkuti Khichdi is not just a meal, but a comforting bowl of health, warmth, and flavor. Perfect for chilly mornings, it brings together the goodness of several dals, millet, and traditional spices, ensuring you start your day on a nutritious and satisfying note.
