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Navratna Shahijahani Khichdi
Navratna Shahijahani Khichdi

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We hope you got benefit from reading it, now let’s go back to navratna shahijahani khichdi recipe. To cook navratna shahijahani khichdi you only need 26 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Navratna Shahijahani Khichdi:
  1. Take 11/2 cup brown rice
  2. Use 1/4 cup each tuvar dal, moong dal
  3. Prepare 3 tbsp Masoor dal
  4. Use 2 tbsp urad dal
  5. You need 2 tbsp Chana dal
  6. Get 2 cups chopped mix vegetables (green peas,carrot, cauliflower,French beans, capsicum, potatoes)
  7. Take 1 large onion chopped
  8. Use 1 large tomatoes chopped
  9. Prepare 1 tbsp ginger garlic green chilli paste
  10. Prepare 3 tbsp For tadka:- ghee/oil
  11. Provide 1 tsp cumin seeds
  12. Use 1 bay leaves
  13. Get 1 inch cinnamon stick
  14. Use 3 cloves
  15. You need 3-4 pepper corns
  16. Prepare 2 big cardamom
  17. Use 1 Chakri phool
  18. Take 1 sprig curry leaves
  19. Prepare for masala powder:-
  20. You need 1/4 tsp haldi powder
  21. Prepare 1 tsp coriander powder
  22. Use 1 tsp Jeera powder
  23. Get 2 tbsp khichdi masala/garam masala
  24. Get to taste Salt
  25. Provide as required For garnishing:- cashewnuts, kishmish and coriander
  26. Prepare as required For serving :- buttermilk, papad, pickle and salad
Instructions to make Navratna Shahijahani Khichdi:
  1. Clean, wash and soak the rice and lentils for 1 hours. Drain and keep aside.
  2. 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.
  3. Then add onions, ginger garlic green chilli paste and saute stirring until brown.
  4. Add the tomatoes and mix vegetables and mix well and cook for five minutes.
  5. Add all the masala powder and saute for 2-3 minutes. Add rice and lentils.
  6. Mix everything well together then add water as required
  7. If you are cooking in a pressure cooker cover now and let the khichdi for 20 minutes after the cooker comes to pressure.
  8. 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.
  9. Add more water if needed at any time. Open the pressure cooker or pot and stir the khichdi well.
  10. Garnish with the coriander leaves, cashew nuts and kishmish.
  11. Serve with masala buttermilk, papad and pickle.

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