Makhana Moongphali Ki Kadhi Recipe (Navratri Fasting/Vrat Recipe)

Makhana Moongphali Ki Kadhi is a delightful and comforting North Indian dish crafted especially for Navratri or other fasting days. This thin, yogurt-based curry is elevated with roasted lotus seeds (phool makhana) and steamed peanuts, making it not only nutritious but also full of flavor. The kadhi’s slightly tangy taste, derived from yogurt, is perfectly balanced by the earthy spices and a hint of sweetness, creating a wholesome meal for fasting days. This recipe is prepared without onion and garlic, adhering to sattvic dietary principles.

Recipe Overview

Cuisine	North Indian Recipes
Course	Lunch
Diet	No Onion No Garlic (Sattvic)
Prep Time	20 minutes
Cook Time	30 minutes
Servings	2-3

Ingredients

The following table lists the ingredients needed for Makhana Moongphali Ki Kadhi along with their specific quantities:

Ingredient Name	Quantity
Phool Makhana (Lotus Seeds)	1/2 cup, roasted in ghee
Raw Peanuts (Moongphali)	2 tablespoons, steamed
Curd (Dahi / Yogurt)	1 cup
Rajgira Flour (Amaranth Flour)	1 tablespoon
Green Chilli	1, slit
Sugar	1/2 teaspoon
Coriander (Dhania) Leaves	2 sprigs, finely chopped
Salt or Rock Salt	To taste

For Seasoning (Tadka):

Ingredient Name	Quantity
Ghee	1 teaspoon
Cumin Seeds (Jeera)	1/2 teaspoon
Cinnamon Stick (Dalchini)	1 inch

Nutritional Information (Per Serving)

Nutrient	Approximate Value
Calories	120 kcal
Protein	6 g
Carbohydrates	15 g
Fat	5 g
Fiber	2 g

Instructions

Follow these simple steps to prepare the Makhana Moongphali Ki Kadhi recipe:

Prepare the Yogurt Mixture:
- In a mixing bowl or saucepan, whisk together the curd (yogurt), rajgira flour, salt, sugar, and 2 cups of water. Ensure the mixture is lump-free and smooth. Set aside for later use.
Toast the Lotus Seeds (Makhana):
- Heat a pan over medium heat and add a teaspoon of ghee.
- Once the ghee melts, add the phool makhana and roast them until they turn crisp and slightly puff up, resembling popcorn.
- Remove the makhana from the pan and let them cool.
Prepare the Tadka (Seasoning):
- In the same pan, heat another teaspoon of ghee.
- Add cumin seeds, green chili, and the cinnamon stick. Allow the spices to sizzle and release their aroma.
- Once done, turn off the heat and set the tadka aside.
Cook the Kadhi Base:
- Place the saucepan containing the curd mixture on low heat.
- Stir continuously while cooking for 4 to 5 minutes to avoid curdling or lump formation. The kadhi will begin to thicken slightly as it cooks.
Combine the Ingredients:
- Add the roasted makhana and steamed peanuts to the kadhi.
- Pour the prepared tadka into the kadhi and stir well to combine the flavors.
Garnish and Serve:
- Sprinkle freshly chopped coriander leaves over the kadhi.
- Serve hot with Sama Khichdi, Palak Khichdi, or a simple Satvik Carrot Sprouts Salad for a complete Navratri meal.

Tips for the Perfect Makhana Moongphali Ki Kadhi

Avoid High Heat: Always cook the yogurt mixture on low heat to prevent curdling. Stirring continuously is key.
Adjust Thickness: If the kadhi becomes too thick, you can add a little more water while cooking.
Fresh Ingredients: Use fresh curd and crisp makhana for the best flavor and texture.
Flavor Balance: Adjust sugar and salt according to your taste preferences.

Serving Suggestions

Makhana Moongphali Ki Kadhi pairs beautifully with light fasting-friendly dishes like:

Sama Khichdi: A mildly spiced barnyard millet khichdi is a perfect base for this kadhi.
Palak Khichdi: Nutritious and vibrant, this spinach-based khichdi complements the kadhi’s tanginess.
Satvik Carrot Sprouts Salad: A fresh salad with grated carrots and sprouted moong beans adds crunch and balance to the meal.

This wholesome and nourishing kadhi is not just a meal for fasting days but also a wonderful addition to a sattvic diet, suitable for anyone looking to enjoy a light yet flavorful North Indian dish. With minimal ingredients and quick preparation, it’s a recipe you’ll want to return to often!