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Shahjahani Khichdi

  • 4servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates
VitaminsB1
MineralsNatrium, Fluorine, Magnesium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3/4 cup basmati rice

  2. 3/4 cup moong (whole green gram)

  3. 1 1/2 tbsp ghee

  4. 1 tsp cumin seeds (jeera)

  5. 3 cloves (laung / lavang)

  6. 1 stick cinnamon (dalchini)

  7. 4 black peppercorns (kalimirch)

  8. 3 cardamoms

  9. 4 to 5 curry leaves (kadi patta)

  10. 2 tbsp finely chopped onions

  11. 2 tbsp broken cashewnuts (kaju)

  12. 1 tbsp freshly grated coconut

  13. salt to taste

  14. 1 tsp green chilli paste

  15. For The Garnish

  16. 2 tbsp finely chopped coriander (dhania)

  17. For Serving

  18. fresh curd

  19. papad

  20. pickle

Instructions Jump to Ingredients ↑

  1. Clean, wash and soak the rice and moong together for 2 hours. Drain and keep aside.

  2. Heat the ghee in a pressure cooker and add the cumin seeds.

  3. When the seeds crackle, add the cloves, cinnamon, peppercorns, cardamom, curry leaves and onions and sauté on a medium flame for 1 to 2 minutes.

  4. Add the cashewnuts and sauté on a medium flame for a few seconds.

  5. Add the rice-moong mixture, 3 cups of hot water, coconut, salt and green chilli paste, mix well and pressure cook for 3 whistles.

  6. Allow the steam to escape before opening the lid.

  7. Garnish with coriander and serve immediately with curds, papad and pickle.

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