Shahjahani Khichdi Recipe - Spiced Green Moong Dal Khichdi
You must try the Shahjahani Khichdi Recipe which is a wholesome dish from the mughlai cuisine, where the green moong dal is cooked along with rice and tossed along with whole spices and cashew nuts. Serve the Khichdi, topped with some ghee, raita and a crispy papad to enjoy your weekday lunch.
Shahjahani Khichdi Recipe which is a wholesome dish from the mughlai cuisine, where the green moong dal is cooked along with rice and tossed along with whole spices and cashew nuts.
As the name suggest the Mughals were so found of naming the dish after the person who ruled the place. That is the tradition that has been followed and the names still remain the same.
Khichdi is usually made with a mix of rice and lentil which is usually toor dal or moong dal. Here we have added green moong dal which is pressure cooked with rice, whole spices and tossed with cashew nuts.
If you are looking for more Khichdi recipes here are some :
- 1 cup Green Moong Dal (Whole)
- 1 cup Rice
- 1 Onion , chopped
- 1/2 cup Fresh coconut , freshly grated
- Salt , to taste
- 1 Cardamom (Elaichi) Pods/Seeds
- 4 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini) For Tadka
- 1 teaspoon Cumin seeds (Jeera)
- 10 Cashew nuts
- 3 tablespoons Ghee
How to make Shahjahani Khichdi Recipe - Spiced Green Moong Dal Khichdi
To begin making the Shahjahani Khichdi Recipe we will soak the green moong dal and rice in water for 30 minutes in 4-1/2 cups of water and keep it aside.
Heat a pressure cooker with ghee, add cumin seeds, cinnamon stick, cardamom pods and cloves and stir fry till they splutter.
Add onions and saute till they turn translucent.Once the onions lightly lightly browned, add the rice and green moong along with the water into the pressure cooker.
Sprinkle enough salt and give it a stir, cover and cook the Shahjahani Khichdi for around 5 to 6 whistles and turn off the heat. Allow the pressure to release naturally from the Shahjahani Khichdi.
Meanwhile heat a saucepan, add a tablespoon of ghee and toast the cashew nuts till they turn lightly golden brown. Stir in the cumin seeds and allow it to crackle.
Once done turn off the heat.
Once the pressure is released from the Shahjahani Khichdi, open the lid and mix it up with some grated coconut & toasted cashew nuts tadka. Transfer the Shahjahani Khichdi to a serving bowl and serve hot.