Makhana Moongphali Ki Kadhi Recipe – Navratri Fasting/Vrat Recipe
This delightful Makhana Moongphali Ki Kadhi is a perfect dish for Navratri fasting, bringing together the rich flavors of roasted lotus seeds and peanuts in a tangy yogurt base. Not only does it satisfy the palate, but it also aligns beautifully with the sattvic diet, devoid of onion and garlic, making it a favorite during these festive days.
Ingredients
| Ingredient | 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 |
| Ghee | 1 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Cinnamon Stick (Dalchini) | 1 inch |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 120 |
| Protein | 4 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Fat | 6 g |
| Sugars | 2 g |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: North Indian
- Course: Lunch
- Diet: No Onion No Garlic (Sattvic)
Instructions
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Prepare the Ingredients: Begin by ensuring all ingredients are ready. This will streamline the cooking process and help you enjoy the making of this flavorful kadhi.
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Make the Curd Mixture: In a medium-sized saucepan, combine the yogurt, rajgira flour, salt, and sugar, along with 2 cups of water. Whisk this mixture well until smooth, and then set it aside for later use.
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Toast the Makhana: Heat a pan over medium heat and add the ghee. Once the ghee is warmed, add the phool makhana and toast it until it pops out like popcorn. This process should take just a few minutes. Once done, turn off the flame and allow it to cool.
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Prepare the Tadka: In the same pan, add a little more ghee if necessary. Crackle the cumin seeds, then add the slit green chili and the cinnamon stick. Stir these ingredients for about a minute until fragrant. Remove from heat and keep the tadka aside.
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Cook the Kadhi: Return the saucepan with the yogurt mixture to the heat, and cook on low heat for about 4 to 5 minutes. Stir continuously to ensure that no lumps form, which will keep the texture of your kadhi smooth and creamy.
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Combine Ingredients: Once the kadhi is warmed through, gently add the toasted makhana and steamed peanuts, along with the prepared tadka. Stir everything together and let it simmer for a couple of minutes so the flavors meld together.
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Garnish and Serve: Finally, garnish the Makhana Moongphali Ki Kadhi with finely chopped coriander leaves. This dish is best served hot, accompanied by Sama Khichdi or Palak Khichdi, along with a refreshing Satvik Carrot Sprouts Salad to create a wholesome and fulfilling meal.
This Makhana Moongphali Ki Kadhi recipe is not only simple and quick to prepare but also full of wholesome goodness that fits perfectly into your Navratri fasting meals. Enjoy every bite of this delectable dish, knowing it brings both comfort and nourishment.
