For Panch Dhan Khichdi

1 cup long grained rice (chawal) , washed and drained

2 tbsp moong (whole green gram) , soaked for 8 hours and drained

2 tbsp masoor (whole red lentil) , soaked for 8 hours and drained

2 tbsp matki (moath beans) , soaked for 8 hours and drained

2 tbsp rajma (kidney beans) , soaked for 8 hours and drained

2 tbsp kabuli chana (white chick peas) , soaked for 8 hours and drained

1 tbsp oil

3/4 cup finely chopped onion

1/2 tsp garam masala

1/2 tsp chilli powder

2 tsp coriander-cumin seeds (dhania-jeera) powder

1/2 tsp turmeric powder (haldi)

salt to taste

To Be Ground Into A Smooth Paste (using Approx. 1/4 Cup Water)

4 tbsp freshly grated coconut

2 tsp ginger-garlic (adrak-lehsun) paste

1/2 tbsp roughly chopped green chillies

For The Garnish

2 tbsp finely chopped coriander (dhania)

For Serving With Panch Dhan Khichdi

fresh curd (dahi)