Shahjahani Khichdi

by Tarla Dalal

Added to 15 cookbooks
This recipe has been viewed 3920 times

The Mughals were known to name certain dishes after themselves to signify where they were invented. A brilliant khichadi made from rice and moong, this preparation is flavoured with whole garam masalas. Freshly grated coconut and Cashewnuts are used to add volume and flavoring to the khichadi. Enjoy it with plain curds, a raita or any dal of your choice.

Add your private note

Serves 4.
Show me for servings

Ingredients

3/4 cup long grained rice (basmati)
3/4 cup moong (whole green gram)
3 tbsp ghee
3 cloves (laung / lavang)
3 cardamoms (elaichi)
25 mm. (1") piece cinnamon (dalchini)
1 tsp cumin seeds (jeera)
3 to 4 black peppercorns (kalimirch)
1 black cardamom (badi elaichi)
4 to 5 curry leaves (kadi patta)
1/2 tsp green chilli paste
1/2 tsp ginger (adrak) paste
2 tbsp grated onions
2 tbsp freshly grated coconut
1/4 cup broken cashewnuts (kaju)
salt to taste
2 tbsp finely chopped coriander (dhania) for the garnish

Method

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 cloves, cardamoms, cinnamon, cumin seeds, peppercorns and big cardamom.
When the spices crackle, add the curry leaves, green chilli paste and ginger paste and sauté for 2 minutes.
Add the onions and sauté till they turn golden brown.
Add the coconut and cashewnuts and sauté for 2 minutes.
Drain the rice and dal and add it to the pressure cooker.
Add 4 cups hot water and salt and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Serve hot garnished with coriander.