Lunch
How To Make Makhana Moongphali Kadhi With Samvat Rice Recipe
Learn how to prepare How To Make Makhana Moongphali Kadhi With Samvat Rice Recipe with this simple recipe. Perfect for Lunch and ideal for Indian lovers....
⏱️
30 Min Prep
🔥
15 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 2 cups Curd (Dahi / Yogurt)
- 4 teaspoons Singoda Flour (Water Chestnut)
- 1 tablespoon Phool Makhana (Lotus Seeds) - powdered
- 1 tablespoon Roasted Peanuts (Moongphali) - powdered
- Rock Salt - to taste
- 1/2 teaspoon Red Chilli powder
- 1 teaspoon Sugar
- 1 teaspoon Ghee
- 1/2 teaspoon Cinnamon Powder (Dalchini)
- 1 Dry Red Chilli
- Few Curry leaves
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Mustard seeds
- Few Roasted Peanuts (Moongphali)
- Phool Makhana (Lotus Seeds) - roasted
- Coriander (Dhania) Leaves - finely chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 inch Cinnamon Stick (Dalchini)
- 2 Cardamom (Elaichi) Pods/Seeds
- 2-3 Cloves (Laung)
- 3-4 Whole Black Peppercorns
- 1/2 inch Ginger
- 1 Green Chilli - crushed
- 8-10 Curry leaves
- 1 tablespoon Coriander (Dhania) Leaves - chopped
- 2 tablespoons Raw Peanuts (Moongphali)
- 2 Potatoes (Aloo) - peeled and cubed
- 8-10 Cashew nuts - optional
- 5-6 Raw Peanuts (Moongphali)
- 2 tablespoon Ghee - or oil
- Water - as required
- Rock Salt - as required (used during fasting)
Instructions
1
To begin making the Makhana Moongphali Kadhi with Samvat Rice, firstly we will begin with the kadhi.
2
transfer in aqua chestnut dusting seasoning, makhana dusting seasoning, peanut dusting seasoning, rock seasoning, red chilli dusting seasoning and cinnamon dusting seasoning to yogurt in a mixing dish and fluff up everything well.transfer in aqua as required and mix gently well.
3
Next, burning up ghee in a kadhai and transfer in cumin seeds, mustard seeds, arid red chillies and curry leaves.Sauté them till the cumin seeds splutter.
4
Once it splutters, transfer in the yogurt mixture and make till it thickens slightly.
5
transfer in granulated sugar, seasoning and stew it for another five mins.transfer in peanuts and lotus seeds and make for 2 mins more.
6
After 2 mins, top it with coriander leaves.The next step is to make the rice.
7
Rinse the sama rice a couple of times in aqua and soak it in enough aqua for 20-30 mins.arid char the peanuts on a pot till they become brittle.
8
Coarsely dusting seasoning them in a mortar-pestle or in a arid grinder.burning up fat or ghee in a wide pot and transfer in cumin seeds, cinnamon, cloves, cardamom and black pepper.
9
Saute till the fat become fragrant and the cumin crackles.transfer in the crushed ginger-green chili and saute for half a minute on low flame.transfer in the cubed potatoes and curry leaves, diced coriander leaves and saute for 3-4 mins on a low flame.
10
Next, transfer in the peanuts dusting seasoning and mix gently.empty out the sama rice and transfer in to the sauted mixture.
11
transfer in aqua & seasoning and pressure make till the cooker releases 4-5 whistles or till the aqua is absorbed and the rice is cooked.While the pulao is crafting, you can arid char the cashews, peanuts and whole chillies for garnishing.dish up Makhana Moonphali Kadhi with Samvat Rice on its own during your fasting days.
12
dish up it along with Vrat Wale Aloo for a filling and tasty meal.
Recipe Information
Cuisine
Indian
Indian
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
45 mins
45 mins
Recipe Time chart
Preparation Time
30 minsCooking Time
15 minsTotal Time
45 minsMaster Chef
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