1/2 cup makhana (lotus seeds), roasted in ghee
2 tablespoons raw peanuts, steamed
1 cup fresh curd
1 tablespoon rajgira flour
1 green chilli, slit
1/2 teaspoon sugar
2 sprigs coriander leaves, finely chopped
salt/rock salt to taste
Ingredients for Seasoning
1 teaspoon ghee
1/2 teaspoon cumin seeds
an inch piece of cinnamon
We begin making Makhana Moongphali Ki Kadhi Recipe (Navratri Fasting/Vrat Recipe) In a saucepan, combine the yogurt, rajgira flour,salt and sugar along with 2 cups of water. Whisk well.
Take a pan and heat ghee then toast the makhana and keep it aside.
To the same pan add little more ghee and crackle the cumin seeds, green chilli and cinnamon. Keep aside.
Heat the yogurt mixture, salt and sugar and cook well on low heat for 4 to 5 minutes. Stir continuously for no lumps. Add the makhana and the steamed peanuts along with the seasoning to to the kadhi and garnish.
Serve the Makhana Moongphali Ki Kadhi with Sama Khichdi or Palak Khichdi to make it a delicious meal.
Makhana Moongphali Ki Kadhi Recipe (Navratri Fasting/Vrat Recipe) is a thin yogurt based gravy dipped in with toasted lotus seed. The gravy tastes slightly sour because of the yogurt that has been incorporated into it.
Kadhi is most popular in Rajasthan and Gujarat, it is a considered as light dish. Traditionally it is sweeter in taste because of the addition of jaggery or sugar but it cannot be made without sugar also.
Serve your hot Makhana Moongphali Ki Kadhi with Sama Khichdi or Palak Khichdi to make it a delicious meal.
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