To start out making the Makhana Moongphali Kadhi with Samvat Rice, initially we will be able to start with the kadhi. Upload water chestnut flour, makhana powder, peanut powder, rock salt, pink chilli powder and cinnamon powder to yogurt in a blending bowl and whisk the whole lot smartly.
Upload water as required and blend smartly. Subsequent, warmth ghee in a kadhai and upload cumin seeds, mustard seeds, dry pink chillies and curry leaves.
Sauté them until the cumin seeds splutter. As soon as it splutters, upload the yogurt aggregate and prepare dinner until it thickens quite. Upload sugar, salt and simmer it for some other 5 mins.
Upload peanuts and lotus seeds and prepare dinner for two mins extra. After 2 mins, garnish it with coriander leaves.
Your next step is to make the rice. Rinse the sama rice a few instances in water and soak it in sufficient water for 20-30 mins.
Dry roast the peanuts on a pan until they turn out to be crunchy. Coarsely powder them in a mortar-pestle or in a dry grinder.
Warmth oil or ghee in a large pan and upload cumin seeds, cinnamon, cloves, cardamom and black pepper. Saute until the oil turn out to be aromatic and the cumin crackles.
Upload the beaten ginger-green chili and saute for part a minute on low flame.
Upload the cubed potatoes and curry leaves, chopped coriander leaves and saute for 3-Four mins on a low flame. Subsequent, upload the peanuts powder and stir.
Drain the sama rice and upload to the sauted aggregate. Upload water & salt and power prepare dinner until the cooker releases 4-Five whistles or until the water is absorbed and the rice is cooked.
Whilst the pulao is cooking, you’ll be able to dry roast the cashews, peanuts and full chillies for garnishing.
Serve Makhana Moonphali Kadhi with Samvat Rice by itself throughout your fasting days. Serve it in conjunction with Vrat Wale Aloo for a filling and engaging meal.