Panchkuti Khichdi

Dietician Amit Shah


  • 1 cup Bajra (seeds)
  • 1/4 cup Chana dal (Bengal Gram Dal)
  • 1/4 cup Toor Dal (Arhar Whole) 1/4 cup Green Moong Dal (Split)
  • 1/4 cup Yellow Moong Dal (Split)
  • 1/4 cup Masoor Dal (Whole)
  • To temper
  • 1 teaspoon hing
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Whole Black Pepper Corns
  • 2 Dry red chillies
  • 1 inch Cinnamon Stick
  • 3 Cloves


  • After removing from heat and before serving add a tsp of ghee to the khichdi.


  1. soak the dal and millet(bajra) in water for about 30 minutes.
  2. 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.
  3. Heat another tempering pan, add ghee, and slowly add cumin seeds and mustard seeds allow it to splutter for few seconds.
  4. Add in the remaining ingredients and fry the spice in oil for 10 seconds and pour it over the khichdi and serve.