To start making Makhana Moongphali Kadhi with Samvat Rice, first we will start with Kadhi. Add water chestnut powder, makhana powder, peanut powder, rock salt, red chilli powder and cinnamon powder to the yogurt in a mixing bowl and mix well.
Add water as needed and mix well.Next, heat the ghee in a pan kadai Add cumin seeds, mustard seeds, dry red chillies and curry leaves.
Saute them until cumin seeds splutter. Once it sputters, add the yogurt mixture and cook until slightly thickened. Add sugar, salt and cook for another five minutes.
Add peanuts and lotus seeds and cook for another 2 minutes. After 2 minutes, garnish with coriander leaves.
The next step is to make the rice. Rinse the rice with water several times, then soak it in enough water for 20-30 minutes.
Dry roast the peanuts on a pan until crisp. Grind them into a coarse powder using a mortar or dry grinder.
Heat oil or ghee in a large pan and add cumin seeds, cinnamon, cloves, cardamom and black pepper. Fry until oil is fragrant and cumin bursts.
Add crushed ginger and green chili and fry over low heat for half a minute.
Add potato cubes, curry leaves, chopped coriander leaves and fry over low heat for 3-4 minutes. Next, add the peanut powder and stir.
Drain the sambal rice and add to the sauteed mixture. Add water and salt and pressure cook until the cooker whistles 4-5 times or until the water is absorbed and the rice is cooked.
While cooking pulao, you can dry-roast cashews, peanuts and whole chillies as a garnish.
Consume Makhana Moonphali Kadhi with Samvat Rice during fasting times.Serve with it Flat Valle Aru Enjoy a hearty and delicious meal.
