Navratna Shahijahani Khichdi

Name: Navratna Shahijahani Khichdi
Total time: 2700 s
Yield: 5serving
Cuisine: Indian
Ingredients: 11/2 cup brown rice; 1/4 cup each tuvar dal, moong dal; 3 tbsp Masoor dal; 2 tbsp urad dal; 2 tbsp Chana dal; 2 cups chopped mix vegetables (green peas,carrot, cauliflower,French beans, capsicum, potatoes); 1 large onion chopped; 1 large tomatoes chopped; 1 tbsp ginger garlic green chilli paste; 3 tbsp For tadka:- ghee/oil; 1 tsp cumin seeds; 1 bay leaves; 1 inch cinnamon stick; 3 cloves; 3-4 pepper corns; 2 big cardamom; 1 Chakri phool; 1 sprig curry leaves; for masala powder:-; 1/4 tsp haldi powder; 1 tsp coriander powder; 1 tsp Jeera powder; 2 tbsp khichdi masala/garam masala; to taste Salt; as required For garnishing:- cashewnuts, kishmish and coriander; as required For serving :- buttermilk, papad, pickle and salad

Kalpana Solanki @cook_13477867

#riceisthebest
Khichdi is the grteast Indian comfort food and one dish complete meal in itself accompany it with bowl of curd and papad and you are done with a soul satisfying meal.

Kalpana Solanki @cook_13477867

#riceisthebest
Khichdi is the grteast Indian comfort food and one dish complete meal in itself accompany it with bowl of curd and papad and you are done with a soul satisfying meal.

Saved

Ingredients

45 minutes

5serving

11/2 cupbrown rice
1/4 cupeach tuvar dal, moong dal
3 tbspMasoor dal
2 tbspurad dal
2 tbspChana dal
2 cupschopped mix vegetables (green peas,carrot, cauliflower,French beans, capsicum, potatoes)
1large onion chopped
1large tomatoes chopped
1 tbspginger garlic green chilli paste
3 tbspFor tadka:- ghee/oil
1 tspcumin seeds
1bay leaves
1 inchcinnamon stick
3cloves
3-4pepper corns
2big cardamom
1Chakri phool
1 sprigcurry leaves
for masala powder:-
1/4 tsphaldi powder
1 tspcoriander powder
1 tspJeera powder
2 tbspkhichdi masala/garam masala
to tasteSalt
as requiredFor garnishing:- cashewnuts, kishmish and coriander
as requiredFor serving :- buttermilk, papad, pickle and salad

Saved

Steps

45 minutes

1

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

If you have a pressure cooker heat oil in the pressure cooker otherwise use a large sauce pan. Heat ghee/ oil in a pan add cumin seeds and all tadka ingridents.
3

Then add onions, ginger garlic green chilli paste and saute stirring until brown.
4

Add the tomatoes and mix vegetables and mix well and cook for five minutes.
5

Add all the masala powder and saute for 2-3 minutes. Add rice and lentils.
6

Mix everything well together then add water as required
7

If you are cooking in a pressure cooker cover now and let the khichdi for 20 minutes after the cooker comes to pressure.
8

On the stove if not using a pressure cooker bring the water in a boil cover the pot with a tight fitting lid and cook 45 minutes or until the rice and lentils are really soft.
9

Add more water if needed at any time. Open the pressure cooker or pot and stir the khichdi well.
10

Garnish with the coriander leaves, cashew nuts and kishmish.
11

Serve with masala buttermilk, papad and pickle.