Makhana Moongphali Kadhi With Samvat Rice Recipe
A vegetarian Indian recipe with curd (dahi / yogurt), teaspoons singoda flour (water chestnut), phool makhana (lotus seeds) - powdered. Ready in 45 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
23 steps- 1
To begin making the Makhana Moongphali Kadhi with Samvat Rice, firstly we will begin with the kadhi
phool makhana (lotus seeds) - powdered(1 tablespoon)phool makhana (lotus seeds) - roasted - 2
Add water chestnut flour, makhana powder, peanut powder, rock salt, red chilli powder and cinnamon powder to yogurt in a mixing bowl and whisk everything well
teaspoons singoda flour (water chestnut)(4)phool makhana (lotus seeds) - powdered(1 tablespoon)rock salt - to tastered chilli powder(1/2 teaspoon)cinnamon powder (dalchini)(1/2 teaspoon)dry red chilli(1)phool makhana (lotus seeds) - roastedinch cinnamon stick (dalchini)(1/2)green chilli - crushed(1)water - as requiredrock salt - as required (used during fasting) - 3
Add water as required and mix well
water - as requiredrock salt - as required (used during fasting) - 4
Next, heat ghee in a kadhai and add cumin seeds, mustard seeds, dry red chillies and curry leaves
red chilli powder(1/2 teaspoon)ghee(1 teaspoon)dry red chilli(1)few curry leavescumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)coriander (dhania) leaves - finely choppedcumin seeds (jeera)(1 teaspoon)green chilli - crushed(1)-10 curry leaves(8)coriander (dhania) leaves - chopped(1 tablespoon)ghee - or oil(2 tablespoon) - 5
Sauté them till the cumin seeds splutter
cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon) - 6
Once it splutters, add the yogurt mixture and cook till it thickens slightly
- 7
Add sugar, salt and simmer it for another five minutes
rock salt - to tastesugar(1 teaspoon)rock salt - as required (used during fasting) - 8
Add peanuts and lotus seeds and cook for 2 minutes more
roasted peanuts (moongphali) - powdered(1 tablespoon)cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)few roasted peanuts (moongphali)cumin seeds (jeera)(1 teaspoon)tablespoons raw peanuts (moongphali)(2)-10 cashew nuts - optional(8)-6 raw peanuts (moongphali)(5) - 9
After 2 minutes, garnish it with coriander leaves
few curry leavescoriander (dhania) leaves - finely chopped-10 curry leaves(8)coriander (dhania) leaves - chopped(1 tablespoon) - 10
The next step is to make the rice
- 11
Rinse the sama rice a couple of times in water and soak it in enough water for 20-30 minutes
water - as required - 12
Dry roast the peanuts on a pan till they become crunchy
roasted peanuts (moongphali) - powdered(1 tablespoon)few roasted peanuts (moongphali)tablespoons raw peanuts (moongphali)(2)-10 cashew nuts - optional(8)-6 raw peanuts (moongphali)(5) - 13
Coarsely powder them in a mortar-pestle or in a dry grinder
red chilli powder(1/2 teaspoon)cinnamon powder (dalchini)(1/2 teaspoon) - 14
Heat oil or ghee in a wide pan and add cumin seeds, cinnamon, cloves, cardamom and black pepper
ghee(1 teaspoon)cinnamon powder (dalchini)(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon)inch cinnamon stick (dalchini)(1/2)cardamom (elaichi) pods/seeds(2)-3 cloves (laung)(2)-4 whole black peppercorns(3)ghee - or oil(2 tablespoon) - 15
Saute till the oil become fragrant and the cumin crackles
cumin seeds (jeera)(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 16
Add the crushed ginger-green chili and saute for half a minute on low flame
inch ginger(1/2)green chilli - crushed(1) - 17
Add the cubed potatoes and curry leaves, chopped coriander leaves and saute for 3-4 minutes on a low flame
few curry leavescoriander (dhania) leaves - finely chopped-10 curry leaves(8)coriander (dhania) leaves - chopped(1 tablespoon)potatoes (aloo) - peeled and cubed(2) - 18
Next, add the peanuts powder and stir
roasted peanuts (moongphali) - powdered(1 tablespoon)red chilli powder(1/2 teaspoon)cinnamon powder (dalchini)(1/2 teaspoon)few roasted peanuts (moongphali)tablespoons raw peanuts (moongphali)(2)-10 cashew nuts - optional(8)-6 raw peanuts (moongphali)(5) - 19
Drain the sama rice and add to the sauted mixture
- 20
Add water & salt and pressure cook till the cooker releases 4-5 whistles or till the water is absorbed and the rice is cooked
rock salt - to tastewater - as requiredrock salt - as required (used during fasting) - 21
While the pulao is cooking, you can dry roast the cashews, peanuts and whole chillies for garnishing
roasted peanuts (moongphali) - powdered(1 tablespoon)red chilli powder(1/2 teaspoon)dry red chilli(1)few roasted peanuts (moongphali)-4 whole black peppercorns(3)green chilli - crushed(1)tablespoons raw peanuts (moongphali)(2)-10 cashew nuts - optional(8)-6 raw peanuts (moongphali)(5) - 22
Serve Makhana Moonphali Kadhi with Samvat Rice on its own during your fasting days
phool makhana (lotus seeds) - powdered(1 tablespoon)phool makhana (lotus seeds) - roastedrock salt - as required (used during fasting) - 23
Serve it along with Vrat Wale Aloo for a filling and tasty meal
Rate this recipe
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Makhana Moongphali Kadhi With Samvat Rice Recipe
A vegetarian Indian recipe with curd (dahi / yogurt), teaspoons singoda flour (water chestnut), phool makhana (lotus seeds) - powdered. Ready in 45 min, serves 4.
Curated byAarav Mehta🇮🇳
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Directions
23 steps- 1
To begin making the Makhana Moongphali Kadhi with Samvat Rice, firstly we will begin with the kadhi
phool makhana (lotus seeds) - powdered(1 tablespoon)phool makhana (lotus seeds) - roasted - 2
Add water chestnut flour, makhana powder, peanut powder, rock salt, red chilli powder and cinnamon powder to yogurt in a mixing bowl and whisk everything well
teaspoons singoda flour (water chestnut)(4)phool makhana (lotus seeds) - powdered(1 tablespoon)rock salt - to tastered chilli powder(1/2 teaspoon)cinnamon powder (dalchini)(1/2 teaspoon)dry red chilli(1)phool makhana (lotus seeds) - roastedinch cinnamon stick (dalchini)(1/2)green chilli - crushed(1)water - as requiredrock salt - as required (used during fasting) - 3
Add water as required and mix well
water - as requiredrock salt - as required (used during fasting) - 4
Next, heat ghee in a kadhai and add cumin seeds, mustard seeds, dry red chillies and curry leaves
red chilli powder(1/2 teaspoon)ghee(1 teaspoon)dry red chilli(1)few curry leavescumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)coriander (dhania) leaves - finely choppedcumin seeds (jeera)(1 teaspoon)green chilli - crushed(1)-10 curry leaves(8)coriander (dhania) leaves - chopped(1 tablespoon)ghee - or oil(2 tablespoon) - 5
Sauté them till the cumin seeds splutter
cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon) - 6
Once it splutters, add the yogurt mixture and cook till it thickens slightly
- 7
Add sugar, salt and simmer it for another five minutes
rock salt - to tastesugar(1 teaspoon)rock salt - as required (used during fasting) - 8
Add peanuts and lotus seeds and cook for 2 minutes more
roasted peanuts (moongphali) - powdered(1 tablespoon)cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)few roasted peanuts (moongphali)cumin seeds (jeera)(1 teaspoon)tablespoons raw peanuts (moongphali)(2)-10 cashew nuts - optional(8)-6 raw peanuts (moongphali)(5) - 9
After 2 minutes, garnish it with coriander leaves
few curry leavescoriander (dhania) leaves - finely chopped-10 curry leaves(8)coriander (dhania) leaves - chopped(1 tablespoon) - 10
The next step is to make the rice
- 11
Rinse the sama rice a couple of times in water and soak it in enough water for 20-30 minutes
water - as required - 12
Dry roast the peanuts on a pan till they become crunchy
roasted peanuts (moongphali) - powdered(1 tablespoon)few roasted peanuts (moongphali)tablespoons raw peanuts (moongphali)(2)-10 cashew nuts - optional(8)-6 raw peanuts (moongphali)(5) - 13
Coarsely powder them in a mortar-pestle or in a dry grinder
red chilli powder(1/2 teaspoon)cinnamon powder (dalchini)(1/2 teaspoon) - 14
Heat oil or ghee in a wide pan and add cumin seeds, cinnamon, cloves, cardamom and black pepper
ghee(1 teaspoon)cinnamon powder (dalchini)(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon)inch cinnamon stick (dalchini)(1/2)cardamom (elaichi) pods/seeds(2)-3 cloves (laung)(2)-4 whole black peppercorns(3)ghee - or oil(2 tablespoon) - 15
Saute till the oil become fragrant and the cumin crackles
cumin seeds (jeera)(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 16
Add the crushed ginger-green chili and saute for half a minute on low flame
inch ginger(1/2)green chilli - crushed(1) - 17
Add the cubed potatoes and curry leaves, chopped coriander leaves and saute for 3-4 minutes on a low flame
few curry leavescoriander (dhania) leaves - finely chopped-10 curry leaves(8)coriander (dhania) leaves - chopped(1 tablespoon)potatoes (aloo) - peeled and cubed(2) - 18
Next, add the peanuts powder and stir
roasted peanuts (moongphali) - powdered(1 tablespoon)red chilli powder(1/2 teaspoon)cinnamon powder (dalchini)(1/2 teaspoon)few roasted peanuts (moongphali)tablespoons raw peanuts (moongphali)(2)-10 cashew nuts - optional(8)-6 raw peanuts (moongphali)(5) - 19
Drain the sama rice and add to the sauted mixture
- 20
Add water & salt and pressure cook till the cooker releases 4-5 whistles or till the water is absorbed and the rice is cooked
rock salt - to tastewater - as requiredrock salt - as required (used during fasting) - 21
While the pulao is cooking, you can dry roast the cashews, peanuts and whole chillies for garnishing
roasted peanuts (moongphali) - powdered(1 tablespoon)red chilli powder(1/2 teaspoon)dry red chilli(1)few roasted peanuts (moongphali)-4 whole black peppercorns(3)green chilli - crushed(1)tablespoons raw peanuts (moongphali)(2)-10 cashew nuts - optional(8)-6 raw peanuts (moongphali)(5) - 22
Serve Makhana Moonphali Kadhi with Samvat Rice on its own during your fasting days
phool makhana (lotus seeds) - powdered(1 tablespoon)phool makhana (lotus seeds) - roastedrock salt - as required (used during fasting) - 23
Serve it along with Vrat Wale Aloo for a filling and tasty meal
Rate this recipe
