Shahjahani Khichdi Recipe – Spiced Green Moong Dal Khichdi
This Mughlai-inspired Shahjahani Khichdi is a delightful and comforting dish, packed with the goodness of green moong dal (whole mung beans) and aromatic spices. It’s a perfect balance of protein, carbs, and flavors, offering a unique twist to the classic khichdi. The recipe includes fragrant spices like cumin, cardamom, cinnamon, and cloves, as well as a generous sprinkle of freshly grated coconut and toasted cashews, making it a rich and wholesome meal.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Servings: 4
Cuisine: Mughlai
Course: Lunch
Diet: High Protein, Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) | 1 cup |
| Rice | 1 cup |
| Onion (chopped) | 1 |
| Fresh Coconut (grated) | 1/2 cup |
| Salt | To taste |
| Cardamom Pods/Seeds | 1 |
| Cloves | 4 |
| Cinnamon Stick (1-inch) | 1 |
| Cumin Seeds | 1 teaspoon |
| Cashew Nuts | 10 |
| Ghee | 3 tablespoons |
Instructions
-
Soak the Rice and Moong Dal:
Begin by soaking the green moong dal and rice in 4-1/2 cups of water for about 30 minutes. Once soaked, set them aside. -
Prepare the Tempering:
In a pressure cooker, heat 3 tablespoons of ghee. Once the ghee is hot, add the cumin seeds, cinnamon stick, cardamom pods, and cloves. Stir fry them until they start to splutter, releasing their aroma. -
Sauté the Onions:
Add the chopped onion to the pressure cooker and sauté until they turn translucent. Continue cooking until the onions are lightly browned, giving the khichdi a rich base flavor. -
Cook the Khichdi:
Add the soaked rice and green moong dal into the pressure cooker along with the soaking water. Season with salt to taste and stir the mixture well. Close the pressure cooker lid and cook the khichdi for about 5 to 6 whistles, then turn off the heat. Allow the pressure to release naturally. -
Prepare the Tadka:
While the khichdi is cooking, heat a small saucepan and add 1 tablespoon of ghee. Add the cashew nuts and toast them until they turn lightly golden brown. Add a pinch of cumin seeds to the pan and let them crackle. Once done, remove from heat and set aside. -
Final Assembly:
Once the pressure has released from the khichdi, open the lid and gently fluff the mixture. Stir in the grated coconut and top with the toasted cashew nuts and cumin tadka. Mix everything together to evenly distribute the flavors. -
Serve:
Transfer the Shahjahani Khichdi to a serving bowl and serve hot. It pairs beautifully with crispy Aam Papad (mango papad) and Kela Anar Raita (banana and pomegranate yogurt), making it a complete and satisfying meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 14g |
| Carbohydrates | 55g |
| Fiber | 6g |
| Fat | 10g |
| Saturated Fat | 3g |
| Sodium | 400mg |
Tips for Perfect Shahjahani Khichdi
- Consistency: If you prefer a softer khichdi, add a little more water while cooking. Adjust according to your texture preference.
- Spice Level: If you enjoy a spicier kick, add a few green chilies or a pinch of red chili powder along with the spices.
- Vegetables: Feel free to add vegetables like carrots or peas for added nutrition and color.
Shahjahani Khichdi is a satisfying and aromatic dish perfect for a lunch or dinner gathering. Its unique Mughlai flavors elevate the traditional khichdi, making it both comforting and luxurious. Enjoy the rich blend of spices and textures with each bite, and let it transport you to the royal kitchens of Mughal India!
