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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 cook it.
The ingredients needed to make Navratna Shahijahani Khichdi:
- Prepare brown rice
- You need each tuvar dal, moong dal
- Prepare Masoor dal
- Use urad dal
- Get Chana dal
- Get chopped mix vegetables (green peas,carrot, cauliflower,French beans, capsicum, potatoes)
- Provide large onion chopped
- You need large tomatoes chopped
- Get ginger garlic green chilli paste
- Take For tadka:- ghee/oil
- Use cumin seeds
- Provide bay leaves
- Take cinnamon stick
- Use cloves
- Use pepper corns
- Use big cardamom
- Use Chakri phool
- Use curry leaves
- Prepare masala powder:-
- Provide haldi powder
- You need coriander powder
- You need Jeera powder
- Provide khichdi masala/garam masala
- Prepare Salt
- Get For garnishing:- cashewnuts, kishmish and coriander
- Provide For serving :- buttermilk, papad, pickle and salad
Steps 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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