Makhana Moongphali Kadhi With Samvat Rice

 

Ingredients

For kadhi

2 cups Curd

4 tsp Singoda Flour (Water Chestnut)

1 tbsp Phool Makhana (Lotus Seeds), powdered

1 tbsp Roasted Peanuts (Moongphali), powdered

Rock Salt, to taste

1/2 tsp Red Chili powder

1 tsp Sugar

1 tsp Ghee

1/2 tsp Cinnamon Pdr

1 Dry Red Chili

Few Curry leaves

1 tsp Cumin seeds 

1/2 tsp Mustard seeds 

Few Roasted Peanuts 

 

Phool Makhana (Lotus Seeds), roasted

 

Coriander  Leaves, finely chopped

For rice

1 tsp Cumin seeds 

1/2 inch Cinnamon Stick 

2 Cardamom  Pods/Seeds

2-3 Cloves 

3-4 Whole Black Peppercorns

1/2 inch Ginger

1 Green Chili, crushed

8-10 Curry leaves

1 tbsp Coriander Leaves, chopped

2 tbsp Raw Peanuts 

2 Potatoes  peeled and cubed

8-10 Cashew nuts, optional

5-6 Raw Peanuts 

2 tbsp Ghee, or oil

Water, as required

Rock Salt, as required (used during fasting)

 

Preparations

We will begin with the kadhi. Add water chestnut flour, makhana powder, peanut powder, rock salt, red chili powder and cinnamon powder to yogurt in a mixing bowl and whisk everything well.

Add water as required and mix well. Next, heat ghee in a kadai and add cumin seeds, mustard seeds, dry red chilies and curry leaves.

Sauté them till the cumin seeds splutter. Once it splutters, add the yogurt mixture and cook till it thickens slightly. Add sugar, salt and simmer it for another five minutes.

Add peanuts and lotus seeds and cook for 2 minutes more. After 2 minutes, garnish it with coriander leaves.

The next step is to make the rice. Rinse the sama rice a couple of times in water and soak it in enough water for 20-30 minutes.

Dry roast the peanuts on a pan till they become crunchy. Coarsely powder them in a mortar-pestle or in a dry grinder.

Heat oil or ghee in a wide pan and add cumin seeds, cinnamon, cloves, cardamom and black pepper. Saute till the oil become fragrant and the cumin crackles.

Add the crushed ginger-green chili and saute for half a minute on low flame.

Add the cubed potatoes and curry leaves, chopped coriander leaves and saute for 3-4 minutes on a low flame. Next, add the peanuts powder and stir.

Drain the sama rice and add to the sauted mixture. Add water & salt and pressure cook till the cooker releases 4-5 whistles or till the water is absorbed and the rice is cooked.

While the pulao is cooking, you can dry roast the cashews, peanuts and whole chilies for garnishing.

Serve Makhana Moonphali Kadhi with Samvat Rice on its own during your fasting days. Serve it along with Vrat wale aloo for a filling and tasty meal.

 

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