Shahjahani Khichdi Video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
10 Mins
Cooking Time
15 Mins
Total Time
25 Mins
Makes
4.00 servings
Ingredients
For Shahjahani Khichdi
3/4 cup long grain rice (basmati chawal)
3/4 cup moong (whole green gram)
1 1/2 tbsp ghee
1 tsp cumin seeds (jeera)
1 stick cinnamon (dalchini)
4 black peppercorns (kalimirch)
4 to 5 curry leaves (kadi patta)
2 tbsp finely chopped onion
2 tbsp broken cashew nut (kaju)
1 tbsp freshly grated coconut
salt to taste
1 tsp green chilli paste
For The Garnish
2 tbsp finely chopped coriander (dhania)
For Serving With Shahjahani Khichdi
Method
For shahjahani khichdi
- To make shahjahani khichdi, clean, wash and soak the rice and moong together for 2 hours. Drain and keep aside.
- Heat the ghee in a pressure cooker and add the cumin seeds.
- 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.
- Add the cashewnuts and sauté on a medium flame for a few seconds.
- Add the rice-moong mixture, 3 cups of hot water, coconut, salt and green chilli paste, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid.
- Garnish the shahjahani khichdi with coriander and serve immediately with curds, papad and pickle.
See step by step images of Shahjahani Khichdi
