Dum Paneer And Lentil Khichdi Recipe

About this recipe

Dum Paneer and Lentil Khichdi is a comforting Indian breakfast dish that combines the richness of paneer with the wholesome goodness of lentils and aromatic basmati rice. Slowly cooked with flavorful spices like cumin, turmeric, and garam masala, this dish offers a balanced spice level perfect for medium palate preferences. Paneer provides high-quality protein to fuel muscle gain, while lentils and rice add fiber and satisfying carbs. The dum cooking method locks in the flavors, making it a hearty and nutritious meal for the whole family.

Ingredients

• 200 g Paneer
• 1 kg Basmati Rice
• 1 kg Yellow Moong Dal
• 500 g Onion
• 500 g Tomato - Hybrid
• medium Chilli Green Long
• 200 ml Ghee
• 100 g Coriander Leaves
• 100 g Garlic
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 100 g Tej Patta
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the basmati rice and moong dal thoroughly, and soak them together for 30 minutes. Drain and set aside.
2. 2. Heat ghee in a deep pan, add cumin seeds, bay leaf, and cloves, and let them sizzle for 30 seconds.
3. 3. Add the chopped onion and green chili, sauté until the onion turns golden brown.
4. 4. Stir in the tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the mixture forms a thick paste.
5. 5. Add the soaked rice and lentils to the pan, mix well, and pour enough water to cover the ingredients. Let it simmer on low heat for 15 minutes, stirring occasionally.
6. 6. Once the rice and lentils are cooked, gently fold in the paneer cubes and sprinkle garam masala. Cover the pan, reduce the heat to the lowest setting, and cook on dum for 10 minutes.
7. 7. Garnish with fresh coriander and serve hot with a side of yogurt or pickle.