## Shahjahani Khichdi Recipe – Spiked Green Moong Dal Khichdi (Mughlai Style)

Discover how to make a delicious and authentic **Shahjahani Khichdi Recipe – Spiked Green Moong Dal Khichdi** with this easy-to-follow recipe. A traditional **Mughlai Lunch**, this dish is **High Protein Vegetarian** and perfect for any occasion.

**Yields:** 4 servings
**Prep time:** 30 minutes
**Cook time:** 30 minutes
**Total time:** 60 minutes

**Cuisine:** Mughlai
**Course:** Lunch
**Diet:** High Protein Vegetarian

### Ingredients for Shahjahani Khichdi Recipe – Spiked Green Moong Dal Khichdi:

* 1 cup Green Moong Dal (Whole)
* 1 cup Rice
* 1 Onion – chopped
* 1/2 cup Fresh coconut – freshly grated
* Salt – to taste
* 1 Cardamom (Elaichi) Pods/Seeds
* 4 Cloves (Laung)
* 1 inch Cinnamon Stick (Dalchini)
* 1 teaspoon Cumin seeds (Jeera)
* 10 Cashew nuts
* 3 tablespoons Ghee

### Step-by-Step Instructions to Make Shahjahani Khichdi Recipe – Spiked Green Moong Dal Khichdi:

1. add cumin seeds, cinnamon stick, cardamom pods and cloves and stir fry till they splutter.
2. Add onions and saute till they turn translucent.
3. Once the onions lightly lightly browned, add the rice and green moong along with the water into the pressure cooker.
4. Sprinkle enough salt and give it a stir, cover and cook the Shahjahani Khichdi for around 5 to 6 whistles and turn off the heat.
5. Allow the pressure to release naturally from the Shahjahani Khichdi.
6. Meanwhile heat a saucepan, add a tablespoon of ghee and toast the cashew nuts till they turn lightly golden brown.
7. Stir in the cumin seeds and allow it to crackle.
8. Once done turn off the heat.
9. Once the pressure is released from the Shahjahani Khichdi, open the lid and mix it up with some grated coconut & toasted cashew nuts tadka.
10. Transfer the Shahjahani Khichdi to a serving bowl and serve hot.
11. Serve the Shahjahani Khichdi Recipe along with crispy Aam Papad , Kela Anar Raita Recipe for a wholesome lunch or dinner.

### Tips for the Best Shahjahani Khichdi Recipe – Spiked Green Moong Dal Khichdi:

* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.

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