Shahjahani Khichdi

Shahjahani Khichdi - Vidya Pai

Soaking Time: 2 hours
Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings
Ingredients
3/4 cup basmati rice
3/4 cup moong (whole green gram)
1 1/2 tbsp ghee
1 tsp cumin seeds (jeera)
3 cloves (laung / lavang)
1 stick cinnamon (dalchini)
4 black peppercorns (kalimirch)
3 cardamoms
4 to 5 curry leaves (kadi patta)
2 tbsp finely chopped onions
2 tbsp broken cashewnuts (kaju)
1 tbsp freshly grated coconut
salt to taste
1 tsp green chilli paste

For The Garnish2 tbsp finely chopped coriander (dhania)

For Servingfresh curd
papad
pickle

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 cumin seeds.
When the seeds crackle, add the cloves, cinnamon, peppercorns, cardamom, curry leaves and onions and sauté on a medium flame for 1 to 2 minutes.
Add the cashewnuts and sauté on a medium flame for a few seconds.
Add the rice-moong mixture, 3 cups of hot water, coconut, salt and green chilli paste, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Garnish with coriander and serve immediately with curds, papad and pickle.

Recipe Courtesy:Tarla Dalal