Shahjahani Khichdi
by Tarla Dalal
Shahjahani khichdi recipe | Mughlai Shahjahani khichdi | whole green moong khichdi | moong ki khichdi | with 22 amazing images.
Shahjahani khichdi recipe is a Mughlai Shahjahani khichdi. Mughals were known to name certain dishes after themselves to signify where they were invented. Shahjahani khichdi is a comforting Mughlai one pot dish meal. It is a super easy dish to make.
Shahjahani khichdi recipe is a brilliant khichdi made from rice and moong, this preparation is flavoured with whole garam masalas. Freshly grated coconut and cashew nuts are used to add volume and flavouring to the khichdi.
Notes and tips on Shahjahani khichdi. 1. You can substitute rice with brown rice or broken wheat to make it more nutritious. Alternatively, you could use tukda chawal or short-grained rice too. Instead of whole moong you can use any lentil like masoor dal, arhar dal or split moong dal. 2. Adjust the number of pressure cooker whistles depending on your family’s khichdi texture preference and your cooker type.
This Shahjahani khichdi is sumptuous and supremely flavourful. You can also add veggies like peas, carrots, tomatoes can also be added to make khichdi more nutritious.
Serve whole green moong khichdi immediately with curd, papad and pickle . You can also relish it along with kadhi.
Enjoy Shahjahani khichdi recipe | Mughlai Shahjahani khichdi | whole green moong khichdi | moong ki khichdi | with detailed step by step recipe photos and videos below.
Shahjahani Khichdi recipe - How to make Shahjahani Khichdi
Soaking Time: 2 hours Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Shahjahani Khichdi
3/4 cup long grained rice (basmati) rice (chawal)
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 (elaichi)
4 to 5 curry leaves (kadi patta)
2 tbsp finely chopped onions
2 tbsp broken cashew nut (kaju)
1 tbsp freshly grated coconut
salt to taste
1 tsp green chilli paste
For The Garnish
2 tbsp finely chopped coriander (dhania)
For Serving With Shahjahani Khichdi
fresh curd (dahi)
papad
pickle
For shahjahani khichdi
- For shahjahani khichdi
- To make {span class="bold1"}shahjahani khichdi{/span}, 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 the {span class="bold1"}shahjahani khichdi{/span} with coriander and serve immediately with curds, papad and pickle.
Shahjahani Khichdi Video by Tarla Dalal
Other khichdi recipes
- Khichdi is a staple food in our country. Generally, it is made with a combination of rice and lentils. You can substitute/mix and match to form a myriad of khichdi recipes using various dals, grains, pulses, etc. The health quotient can be improved with the addition of vegetables and the use of healthy grains like jowar, bajra, wheat, etc. Khichdi is commonly known as a sick man’s food because of it’s simple yet strength-giving effect. Lehsun ki chutney, freshly chopped onions, papad, pickles, curd, and kadhi are some popular accompaniments served with a khichdi. Below are some other healthy khichdi recipes :
How to make Shahjahani Khichdi
-
To prepare Shahjahani khichdi, pick and clean rice and moong. Measure ¾ cup each and keep aside. You can substitute rice with brown rice or broken wheat to make it more nutritious. Alternatively, you could use tukda chawal or short-grained rice too. Instead of whole moong you can use any lentil like masoor dal, arhar dal or split moong dal.
-
Combine the basmati rice and moong, wash them under running water or in a bowl full of water couple of time. Soak the rice and moong together for 2 hours in enough water.
-
After 2 hours, drain and keep aside.
-
For tempering Shahjahani Khichdi, heat the ghee in a pressure cooker. To make it vegan, make use of oil instead of ghee. Making the Shahjahani Khichdi in the pressure cooker saves time & is much faster. But, if you do not have a pressure cooker, you can cook in a pan with a lid.
-
Once the ghee is hot, add the cumin seeds.
-
When the seeds crackle, add the cloves.
-
Add cinnamon.
-
Add peppercorns.
-
Add cardamom. Whole spices add an additional warmth and flavors to our whole moong rice khichdi.
-
Add curry leaves and fry for a few seconds.
-
Add onions and sauté on a medium flame for 1 to 2 minutes or until the onions are soft & translucent. Other veggies like peas, carrots, tomatoes can also be added to make khichdi more nutritious.
-
Add the cashewnuts.
-
Sauté on a medium flame for a few seconds or until the kaju is golden brown and crisp.
-
Add the rice-moong mixture.
-
Add 3 cups of hot water. You can add more water to get a loose consistency khichdi. Hot water helps in cooking the khichdi faster.
-
Add coconut.
-
Add salt and green chilli paste. Add more or less as per your spice preference.
-
Mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Adjust the number of whistles depending on your family’s khichdi texture preference and your cooker type.
- Give the Shahjahani Khichdi a quick gentle stir. At this stage, you can add some ghee or oil to enhance the flavor.
-
Garnish Shahjahani khichdi | Mughlai Shahjahani khichdi | whole green moong khichdi | moong ki khichdi | with coriander.
-
Serve Shahjahani khichdi | Mughlai Shahjahani khichdi | whole green moong khichdi | moong ki khichdi | immediately with curd, papad and pickle.
Tips for Shahjahani khichdi
-
You can substitute rice with brown rice or broken wheat to make it more nutritious. Alternatively, you could use tukda chawal or short-grained rice too. Instead of whole moong you can use any lentil like masoor dal, arhar dal or split moong dal.
-
Adjust the number of pressure cooker whistles depending on your family’s khichdi texture preference and your cooker type.
| Energy | 339 cal |
| Protein | 13.6 g |
| Carbohydrates | 51.5 g |
| Fiber | 9 g |
| Fat | 8.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 87.9 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.6 mg |
| Vitamin C | 2.8 mg |
| Folic Acid | 275 mcg |
| Calcium | 61.6 mg |
| Iron | 2.4 mg |
| Magnesium | 99.4 mg |
| Phosphorus | 219.4 mg |
| Sodium | 15.6 mg |
| Potassium | 429.5 mg |
| Zinc | 2 mg |
shahjahani khichdi.. a khichdi with whole moong.. simply tasty.. chewy.. crunchy.. and flavourful.. the flavours comes in every bite that we take.. and served with pickles and curds.. wow.. just superb..
Nice, flavoursome Sukhi khichdi....can have it with kadhi or plain curds...Ghee gives nice aroma...
Love the taste of basmati rice cooked with moong, mild spiced and easy to make.
As our family is from South India, we are not used to such type of foods. It was really a treat to the taste buds with totally different taste and all of us loved it.