Makhana Moongphali Kadhi with Samvat Rice: A Delightful Fasting Feast
Introduction:
Makhana Moongphali Kadhi with Samvat Rice is a traditional Indian dish, perfect for fasting days or as a wholesome vegetarian meal. It combines a delicious, flavorful kadhi made from water chestnut flour, lotus seeds, and roasted peanuts, paired with fragrant, mildly spiced Samvat rice. This dish is not only filling but also nutritious and light, making it an excellent choice for both regular meals and special occasions. The recipe is easy to follow and uses ingredients commonly found in Indian kitchens, especially during fasting periods like Navratri, Ekadashi, or other Vrat (fasting) days.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: Indian
Course: Lunch
Diet: Vegetarian, Fasting
Ingredients for Makhana Moongphali Kadhi
| Ingredient | Quantity |
|---|---|
| Curd (Dahi / Yogurt) | 2 cups |
| Singoda Flour (Water Chestnut Flour) | 4 teaspoons |
| Phool Makhana (Lotus Seeds) – powdered | 1 tablespoon |
| Roasted Peanuts (Moongphali) – powdered | 1 tablespoon |
| Rock Salt | To taste |
| Red Chilli Powder | 1/2 teaspoon |
| Sugar | 1 teaspoon |
| Ghee | 1 teaspoon |
| Cinnamon Powder (Dalchini) | 1/2 teaspoon |
| Dry Red Chilli | 1 |
| Curry Leaves | A few |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Roasted Peanuts (Moongphali) | A few |
| Phool Makhana (Lotus Seeds) – roasted | A few |
| Coriander (Dhania) Leaves – finely chopped | 1 tablespoon |
Ingredients for Samvat Rice
| Ingredient | Quantity |
|---|---|
| Sama Rice (Vrat Rice) | 1 cup |
| Raw Peanuts (Moongphali) | 2 tablespoons |
| Potatoes (Aloo) | 2, peeled and cubed |
| Cashew Nuts (optional) | 8-10 |
| Ghee or Oil | 2 tablespoons |
| Water | As required |
| Rock Salt | To taste |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Cardamom Pods (Elaichi) | 2-3 |
| Cloves (Laung) | 2-3 |
| Whole Black Peppercorns | 3-4 |
| Ginger (fresh, grated) | 1/2 inch |
| Green Chilli (crushed) | 1 |
| Curry Leaves | 8-10 |
| Coriander (Dhania) Leaves – chopped | 1 tablespoon |
Instructions:
Step 1: Preparing the Makhana Moongphali Kadhi
-
Mixing the Kadhi Ingredients:
In a large mixing bowl, combine the yogurt (curd), water chestnut flour (singoda flour), powdered lotus seeds (phool makhana), powdered roasted peanuts (moongphali), rock salt, red chili powder, and cinnamon powder. Whisk everything together well. Add water as needed to adjust the consistency. The mixture should be smooth, but not too runny. -
Cooking the Kadhi:
Heat ghee in a kadhai (wok) over medium heat. Once hot, add cumin seeds, mustard seeds, dry red chili, and curry leaves. Sauté them for a few seconds until the cumin seeds splutter and the mustard seeds pop, releasing their aroma. -
Simmering the Kadhi:
Now, pour the yogurt mixture into the kadhai. Stir it gently, and bring it to a gentle simmer. Allow the kadhi to cook for about 5 minutes, stirring occasionally. The mixture should begin to thicken slightly. -
Finishing the Kadhi:
Add sugar, rock salt (to taste), and simmer for another 5 minutes. Once the kadhi thickens to your desired consistency, add roasted peanuts and roasted lotus seeds (phool makhana). Stir and let it cook for an additional 2 minutes. -
Garnish the Kadhi:
Turn off the heat and garnish the kadhi with freshly chopped coriander leaves. Set aside.
Step 2: Preparing the Samvat Rice
-
Preparing the Rice:
Rinse the sama rice a couple of times in water, then soak it in enough water for 20-30 minutes. Drain the rice before cooking. -
Roasting the Peanuts:
In a small pan, dry roast the raw peanuts over medium heat until they become crunchy. Allow them to cool slightly, then coarsely powder them using a mortar and pestle or a dry grinder. Set aside. -
Sautéing the Spices:
Heat ghee or oil in a wide pan over medium heat. Add cumin seeds, cinnamon stick, cloves, cardamom pods, and black peppercorns. Sauté for a few seconds until fragrant and the cumin seeds begin to crackle. -
Adding the Ginger and Green Chilli:
Add the crushed ginger and green chili to the pan. Sauté for about 30 seconds on low flame until the raw aroma of ginger dissipates. -
Cooking the Potatoes and Peanuts:
Add the cubed potatoes, curry leaves, and chopped coriander leaves to the pan. Sauté for 3-4 minutes until the potatoes begin to soften slightly. Stir in the coarsely powdered peanuts and mix well. -
Cooking the Rice:
Add the drained sama rice to the pan, stirring it gently with the sautéed ingredients. Add water (about 1.5 cups) and salt to taste. Pressure cook the mixture for 4-5 whistles or until the rice is cooked and the water is absorbed. -
Garnishing the Rice:
While the rice is cooking, you can roast cashews, peanuts, and whole red chilies in a dry pan until golden and crispy for garnishing.
Step 3: Serving the Makhana Moongphali Kadhi with Samvat Rice
Once the rice is cooked and the kadhi is ready, serve the Makhana Moongphali Kadhi in a bowl alongside the Samvat rice. This combination is traditionally served during fasting days and can be enjoyed on its own or with additional sides like Vrat Wale Aloo (fasting-style potatoes) for a complete and satisfying meal.
Pro Tip:
For a richer flavor, you can add a spoonful of ghee on top of the rice before serving. The ghee enhances the taste and provides a lovely aromatic finish to the dish.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 8g |
| Carbohydrates | 40g |
| Fat | 14g |
| Fiber | 6g |
| Sodium | 300mg |
| Sugars | 5g |
Conclusion:
Makhana Moongphali Kadhi with Samvat Rice is a perfect meal for those following a vegetarian or fasting diet. This dish is not only packed with essential nutrients but also boasts an array of textures and flavors that will keep you satisfied. The creamy, flavorful kadhi paired with the fragrant and hearty rice makes for a well-rounded meal that can be enjoyed on any occasion. Whether you’re fasting or simply craving a comforting Indian dish, this recipe will surely hit the spot.
