Makhana Moongphali Kadhi with Samvat Rice – A Fasting Delight for Navratri and Special Occasions
Description:
Makhana Moongphali Kadhi with Samvat Rice is a vibrant and wholesome dish, ideal for fasting days during the Navratri festival or any religious fasting period. Packed with nutritious ingredients like lotus seeds (phool makhana), roasted peanuts (moongphali), and water chestnut flour (singoda flour), this dish delivers both taste and health benefits. The kadhi, made from yogurt and a blend of aromatic spices, is served with fragrant Samvat rice (a variety of fasting rice) that is delicately seasoned with ghee, cumin, and curry leaves. This meal is not only light on the stomach but also incredibly filling, making it a perfect choice for a fasting feast.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
For the Kadhi:
| Ingredient | Quantity |
|---|---|
| Curd (Dahi/Yogurt) | 2 cups |
| Singoda Flour (Water Chestnut) | 4 teaspoons |
| Phool Makhana (Lotus Seeds) | 1 tablespoon, powdered |
| Roasted Peanuts (Moongphali) | 1 tablespoon, powdered |
| 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 (Rai/Kadugu) | 1/2 teaspoon |
| Roasted Peanuts (Moongphali) | A few |
| Phool Makhana (Lotus Seeds) | A few, roasted |
| Coriander (Dhania) Leaves | Finely chopped |
For the Rice:
| Ingredient | Quantity |
|---|---|
| Cumin Seeds (Jeera) | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Cardamom Pods/Seeds (Elaichi) | 2 |
| Cloves (Laung) | 2-3 |
| Black Peppercorns | 3-4 |
| Ginger | 1/2 inch, finely chopped |
| Green Chilli | 1, crushed |
| Curry Leaves | 8-10 leaves |
| Coriander (Dhania) Leaves | 1 tablespoon, chopped |
| Raw Peanuts (Moongphali) | 2 tablespoons |
| Potatoes (Aloo) | 2, peeled and cubed |
| Cashew Nuts | 8-10, optional |
| Ghee | 2 tablespoons |
| Water | As required |
| Rock Salt | As required (used during fasting) |
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Serves: 4
Instructions:
For the Makhana Moongphali Kadhi:
-
Prepare the Kadhi Mixture:
In a large mixing bowl, combine the yogurt (curd), singoda flour (water chestnut flour), phool makhana powder, roasted peanut powder, rock salt, red chili powder, and cinnamon powder. Whisk everything together thoroughly. Gradually add water to achieve a smooth and well-blended consistency. -
Tempering the Kadhi:
Heat ghee in a kadhai or a deep pan. Add cumin seeds, mustard seeds, dry red chili, and curry leaves. Sauté them on medium heat until the cumin seeds begin to splutter, releasing their aroma. -
Cooking the Kadhi:
Once the tempering is done, immediately pour in the yogurt mixture into the pan. Stir continuously and cook over low to medium heat. Let the mixture cook for about 5-7 minutes or until it begins to thicken slightly. -
Final Seasoning:
Add sugar, adjust salt, and continue to simmer the kadhi for another 5 minutes to allow the flavors to meld together. Stir in the roasted peanuts and lotus seeds (phool makhana). Cook for another 2 minutes, allowing the ingredients to blend. -
Garnish:
Turn off the heat and garnish the kadhi with freshly chopped coriander leaves.
For the Samvat Rice:
-
Soak the Rice:
Rinse the Samvat rice (or barnyard millet) thoroughly under running water to remove any excess starch. Soak the rice in enough water for 20-30 minutes, then drain it. -
Prepare the Tempering:
In a wide pan, heat ghee (or oil) over medium heat. Add cumin seeds, cinnamon stick, cardamom pods, cloves, and black peppercorns. Sauté the spices until they release a fragrant aroma, and the cumin seeds start crackling. -
Add Aromatics:
Add the chopped ginger and crushed green chili. Sauté them on low flame for about 30 seconds until they soften and become fragrant. -
Add Potatoes and Curry Leaves:
Stir in the cubed potatoes and sauté for 3-4 minutes. Add the curry leaves and chopped coriander leaves, and cook until the potatoes start softening. -
Combine Peanuts and Rice:
Add the roasted and coarsely ground peanuts to the pan. Mix well with the potato mixture. Then, add the soaked and drained Samvat rice, stirring to combine everything. -
Cooking the Rice:
Add water and rock salt as required, and bring the mixture to a boil. Reduce the heat to low, cover the pan, and cook for 10-12 minutes until the rice is fully cooked. You can also pressure cook the rice for 3-4 whistles. -
Garnish and Serve:
While the rice is cooking, dry roast the cashews and whole red chilies in a small pan until golden and crispy. Garnish the rice with the roasted cashews and red chilies once it’s ready.
Serving Suggestion:
Serve the Makhana Moongphali Kadhi hot with Samvat Rice for a fulfilling and nourishing fasting meal. You can also pair it with a side of Vrat Wale Aloo for an added variety to your Navratri or fasting menu.
This dish is ideal not only for festivals but also as a comforting meal for any special occasion or day when you prefer to eat something light yet flavorful. The combination of kadhi and rice brings together a perfect balance of textures and tastes, providing nourishment for both the body and soul during fasting days.
Nutritional Information (Per Serving):
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 220 kcal |
| Protein | 5g |
| Carbohydrates | 30g |
| Fat | 12g |
| Fiber | 4g |
| Sodium | 380mg |
| Sugar | 2g |
Enjoy this delicious and healthy fasting dish that stays true to traditional Indian flavors while being easy on the stomach, making it a perfect addition to your fasting meals.
