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Before you jump to Navratna Shahijahani Khichdi recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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We hope you got benefit from reading it, now let’s go back to navratna shahijahani khichdi recipe. To make navratna shahijahani khichdi you need 26 ingredients and 11 steps. Here is how you do that.
The ingredients needed to cook Navratna Shahijahani Khichdi:
- Provide 11/2 cup brown rice
- Prepare 1/4 cup each tuvar dal, moong dal
- Get 3 tbsp Masoor dal
- Get 2 tbsp urad dal
- You need 2 tbsp Chana dal
- Take 2 cups chopped mix vegetables (green peas,carrot, cauliflower,French beans, capsicum, potatoes)
- Use 1 large onion chopped
- Prepare 1 large tomatoes chopped
- Get 1 tbsp ginger garlic green chilli paste
- Use 3 tbsp For tadka:- ghee/oil
- Get 1 tsp cumin seeds
- You need 1 bay leaves
- Use 1 inch cinnamon stick
- Take 3 cloves
- Take 3-4 pepper corns
- Prepare 2 big cardamom
- Get 1 Chakri phool
- Use 1 sprig curry leaves
- Provide for masala powder:-
- Get 1/4 tsp haldi powder
- Prepare 1 tsp coriander powder
- Get 1 tsp Jeera powder
- Prepare 2 tbsp khichdi masala/garam masala
- Take to taste Salt
- Provide as required For garnishing:- cashewnuts, kishmish and coriander
- Use as required For serving :- buttermilk, papad, pickle and salad
Instructions to make Navratna Shahijahani Khichdi:
- Clean, wash and soak the rice and lentils for 1 hours. Drain and keep aside.
- If you have a pressure cooker heat oil in the pressure cooker otherwise use a large sauce pan. Heat ghee/ oil in a pan add cumin seeds and all tadka ingridents.
- Then add onions, ginger garlic green chilli paste and saute stirring until brown.
- Add the tomatoes and mix vegetables and mix well and cook for five minutes.
- Add all the masala powder and saute for 2-3 minutes. Add rice and lentils.
- Mix everything well together then add water as required
- If you are cooking in a pressure cooker cover now and let the khichdi for 20 minutes after the cooker comes to pressure.
- On the stove if not using a pressure cooker bring the water in a boil cover the pot with a tight fitting lid and cook 45 minutes or until the rice and lentils are really soft.
- Add more water if needed at any time. Open the pressure cooker or pot and stir the khichdi well.
- Garnish with the coriander leaves, cashew nuts and kishmish.
- Serve with masala buttermilk, papad and pickle.
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