Shahjahani Khichdi Video by Tarla Dalal

Shahjahani Khichdi Video by Tarla Dalal

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The mughals were known to name certain dishes after themselves to signify where they were invented. A brilliant khichdi 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 khichdi. Enjoy it with fresh curds, papad and pickle.

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Recipe Description for Shahjahani Khichdi

Ingredients

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

Method

For shahjahani khichdi

1. To make {span class="bold1"}shahjahani khichdi{/span}, clean, wash and soak the rice and moong together for 2 hours. Drain and keep aside.
2. Heat the ghee in a pressure cooker and add the cumin seeds.
3. 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.
4. Add the cashewnuts and sauté on a medium flame for a few seconds.
5. Add the rice-moong mixture, 3 cups of hot water, coconut, salt and green chilli paste, mix well and pressure cook for 3 whistles.
6. Allow the steam to escape before opening the lid.
7. Garnish the {span class="bold1"}shahjahani khichdi{/span} with coriander and serve immediately with curds, papad and pickle.

See step by step images of Shahjahani Khichdi recipe

RECIPE SOURCE : Mughlai Khana