Shahjahani Khichdi – A Spiced Green Moong Dal Khichdi Recipe
Shahjahani Khichdi, a traditional dish hailing from the rich Mughlai cuisine, blends aromatic spices with the comforting flavors of green moong dal (whole) and rice. This hearty and wholesome dish is perfect for a nourishing lunch or dinner. The green moong dal and rice are cooked together, delicately spiced with whole spices, and crowned with crispy cashew nuts and fresh coconut. The result is a flavorful, protein-packed vegetarian dish that’s both satisfying and soul-warming.
This Shahjahani Khichdi recipe is a delightful option for anyone seeking a high-protein, vegetarian meal that combines the goodness of legumes and grains with the earthy flavors of Mughlai cooking.
Cuisine: Mughlai
Course: Lunch
Diet: High Protein Vegetarian
Ingredients
Ingredient | Quantity |
---|---|
Green Moong Dal (Whole) | 1 cup |
Rice | 1 cup |
Onion (chopped) | 1 large |
Fresh Coconut (grated) | 1/2 cup |
Salt | To taste |
Cardamom Pods/Seeds (Elaichi) | 2-3 pods |
Cloves (Laung) | 4 cloves |
Cinnamon Stick (Dalchini) | 1 inch |
Cumin Seeds (Jeera) | 1 teaspoon |
Cashew Nuts | 10 whole |
Ghee | 3 tablespoons |
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Yield: 4 servings
Instructions
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Prepare the Rice and Moong Dal:
- Begin by soaking the green moong dal and rice together in a large bowl with 4-1/2 cups of water. Let them soak for about 30 minutes. This helps in softening the dal and rice for a quicker cooking time.
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Cook the Spices and Onions:
- In a pressure cooker, heat 2 tablespoons of ghee over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, and cloves to the hot ghee. Stir them around until they start to splutter, releasing their fragrant aromas.
- Add the chopped onion and sauté for about 3-4 minutes, or until the onions turn soft and translucent. This step adds a wonderful depth of flavor to the khichdi.
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Cook the Khichdi:
- Once the onions are cooked, drain the soaked rice and moong dal and add them to the pressure cooker. Pour in the soaking water (including the water from the rice and dal), add salt to taste, and stir well.
- Close the lid of the pressure cooker and cook the khichdi for about 5-6 whistles on medium heat. Afterward, turn off the heat and let the pressure release naturally.
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Prepare the Cashew Tadka:
- While the khichdi is cooking, heat a small saucepan and add 1 tablespoon of ghee. Toss in the cashew nuts and sauté them until they turn golden brown.
- Add cumin seeds to the pan and let them crackle. This creates the tadka that will top off your khichdi with a crunchy texture and nutty flavor.
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Assemble the Shahjahani Khichdi:
- Once the pressure has fully released from the cooker, open the lid and fluff the khichdi. Stir in the grated coconut and the toasted cashew nut tadka, mixing everything evenly.
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Serve the Dish:
- Transfer the freshly made Shahjahani Khichdi to a serving bowl. Serve it hot with a side of crispy Aam Papad and Kela Anar Raita for a complete, wholesome meal.
Tips for a Perfect Shahjahani Khichdi
- Soaking the rice and dal is key to ensuring that the khichdi cooks faster and the grains stay soft and tender.
- You can adjust the level of spices based on your preference, adding more cardamom or cloves for extra flavor.
- For an added touch of richness, feel free to drizzle some extra ghee over the khichdi before serving.
- Serve this dish with a side of cooling raita or a fresh salad to balance the warmth and spices of the khichdi.
Nutritional Information (Per Serving)
Nutrient | Amount (per serving) |
---|---|
Calories | 250-300 |
Protein | 8-10 grams |
Carbohydrates | 40 grams |
Fat | 9 grams |
Fiber | 4-5 grams |
Sodium | Varies with salt |
This Shahjahani Khichdi recipe offers a delightful fusion of flavors that will transport you to the royal kitchens of Mughal India. With its balance of spices, crunchy cashews, and rich coconut, it’s a dish that promises both comfort and nutrition. Perfect for a high-protein vegetarian meal, it’s ideal for anyone craving a wholesome lunch or dinner.