Makhana Moongphali Ki Kadhi Recipe - Navratri Fasting/Vrat Recipe

You have to try this Kadhi Recipe during this Navratri season and add it to your menu. This is a delicious and healthy recipe that uses Makhana or Lotus seeds that is simmered in a curd mixture and tempered with cumin seeds - Delicious!

Archana's Kitchen
Makhana Moongphali Ki Kadhi Recipe - Navratri Fasting/Vrat Recipe
8939 ratings.

Makhana Moongphali Ki Kadhi Recipe (Navratri Fasting/Vrat Recipe) is a thin yogurt based gravy dipped in with toasted lotus seed. The gravy tastes slightly sour because of the yogurt that has been incorporated into it.

Kadhi is most popular in Rajasthan and Gujarat, it is a considered as light dish. Traditionally it is sweeter in taste because of the addition of jaggery or sugar but it cannot be made without sugar also.

Serve your hot Makhana Moongphali Ki Kadhi with Sama Khichdi or Palak Khichdi and Satvik Carrot Sprouts Salad to make it a delicious meal.

If you are looking for more Khadi recipes here are some of our favourites:

  1. Hyderabadi Khadi Masoor Ki Dal (Hyderabadi Style Lentil Curry)
  2. Punjabi Kadhi Pakora Recipe (Spicy Yogurt Curry with Spinach Dumplings)
  3. Jaisalmer Kala Chana Kadhi Recipe

Course: Lunch
Diet: No Onion No Garlic (Sattvic)
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

20 M

Cooks in

30 M

Total in

50 M


4 Servings


  • 1/2 cup Phool Makhana (Lotus Seeds) , roasted in ghee
  • 2 tablespoons Raw Peanuts (Moongphali) , steamed
  • 1 cup Curd (Dahi / Yogurt)
  • 1 tablespoon Rajgira Flour (Amaranth Flour)
  • 1 Green Chilli , slit
  • 1/2 teaspoon Sugar
  • 2 sprig Coriander (Dhania) Leaves , finely chopped
  • Salt , or rock salt to taste
  • Ingredients for Seasoning
  • 1 teaspoon Ghee
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1 inch Cinnamon Stick (Dalchini)

How to make Makhana Moongphali Ki Kadhi Recipe - Navratri Fasting/Vrat Recipe

  1. We begin making Makhana Moongphali Ki Kadhi Recipe (Navratri Fasting/Vrat Recipe) by getting all our ingredients ready. 

  2. In a saucepan, combine the yogurt, rajgira flour, salt and sugar along with 2 cups of water. Whisk well and keep aside for later. 

  3. Place a pan on medium heat and add ghee. Once the ghee is warm add the makhana, toast it until it pops out like popcorn. Turn off the flame and keep it aside to cool. 

  4. In the same pan, add little more ghee and crackle the cumin seeds, green chilli and cinnamon. Keep aside. Your tadka is ready. 

  5. Place the saucepan containing the curd mixture on heat and cook on low heat for 4 to 5 minutes. Stir continuously so that no lumps are formed. 

  6. Add the makhana and the steamed peanuts along with the prepared tadka to the kadhi and garnish with coriander leaves. Your Makhana Moongphali is ready to be served.

  7. Serve your Makhana Moongphali Ki Kadhi with Sama Khichdi or Palak Khichdi and Satvik Carrot Sprouts Salad to make it a delicious meal.