Iskcon Khichdi Recipe | Janmashtmi Special Recipe Recipe by Meena Manwani Cooking Tutorial
Cooking Instructions 40 minutes 1 First, wash all the vegetables thoroughly and chop them. Rinse the rice 5 to 6 times. 2 In a heavy-bottomed pot, dry roast the moong dal over low heat for 2 to 3 minutes, stirring constantly. Transfer to a bowl and set aside. In the same pot, add the rinsed rice and dry roast, stirring, until the water evaporates. Transfer to a bowl and set aside. 3 In the same pot, add 2 tablespoons oil. Once the oil is slightly hot, add the whole spices, coarsely crushed coriander seeds, and coarsely crushed fennel seeds. Add asafoetida and ginger-chili paste, and sauté for 30 seconds. 4 Add the chopped potato, carrot, peas, and green beans. Cook on low heat, stirring, for 2 to 3 minutes. After 3 minutes, add turmeric powder and mix well. Add 6 cups water (about 1.4 liters) and 2 teaspoons rock salt, and mix thoroughly. Cover and bring to a boil. 5 Add the chopped tomatoes, cabbage, and roasted cumin powder. Mix well. Cover and cook for 2 to 3 minutes. 6 Add the roasted rice, roasted moong dal, and chopped bell pepper. Mix and bring to a boil. Once it starts boiling, cover with a lid and cook on medium heat for 18 to 20 minutes, stirring occasionally to prevent sticking. 7 After 20 minutes, open the lid and check. If the water has been absorbed, reduce the heat to low and add red chili powder. Mix well. 8 Cover the khichdi and let it rest for 5 minutes without opening the lid. (Keep the heat on low.) After 5 minutes, turn off the heat and let the khichdi sit, covered, for another 5 to 10 minutes so any remaining grains cook through. 9 After 5-10 minutes, open the lid and add the juice of 1 lemon, 2 tablespoons ghee, and chopped cilantro on top. 10 Iskcon Khichdi is ready to serve. 1 First, wash all the vegetables thoroughly and chop them. Rinse the rice 5 to 6 times. 1 First, wash all the vegetables thoroughly and chop them. Rinse the rice 5 to 6 times. 2 In a heavy-bottomed pot, dry roast the moong dal over low heat for 2 to 3 minutes, stirring constantly. Transfer to a bowl and set aside. In the same pot, add the rinsed rice and dry roast, stirring, until the water evaporates. Transfer to a bowl and set aside. 2 In a heavy-bottomed pot, dry roast the moong dal over low heat for 2 to 3 minutes, stirring constantly. Transfer to a bowl and set aside. In the same pot, add the rinsed rice and dry roast, stirring, until the water evaporates. Transfer to a bowl and set aside. 3 In the same pot, add 2 tablespoons oil. Once the oil is slightly hot, add the whole spices, coarsely crushed coriander seeds, and coarsely crushed fennel seeds. Add asafoetida and ginger-chili paste, and sauté for 30 seconds. 3 In the same pot, add 2 tablespoons oil. Once the oil is slightly hot, add the whole spices, coarsely crushed coriander seeds, and coarsely crushed fennel seeds. Add asafoetida and ginger-chili paste, and sauté for 30 seconds. 4 Add the chopped potato, carrot, peas, and green beans. Cook on low heat, stirring, for 2 to 3 minutes. After 3 minutes, add turmeric powder and mix well. Add 6 cups water (about 1.4 liters) and 2 teaspoons rock salt, and mix thoroughly. Cover and bring to a boil. 4 Add the chopped potato, carrot, peas, and green beans. Cook on low heat, stirring, for 2 to 3 minutes. After 3 minutes, add turmeric powder and mix well. Add 6 cups water (about 1.4 liters) and 2 teaspoons rock salt, and mix thoroughly. Cover and bring to a boil. 5 Add the chopped tomatoes, cabbage, and roasted cumin powder. Mix well. Cover and cook for 2 to 3 minutes. 5 Add the chopped tomatoes, cabbage, and roasted cumin powder. Mix well. Cover and cook for 2 to 3 minutes. 6 Add the roasted rice, roasted moong dal, and chopped bell pepper. Mix and bring to a boil. Once it starts boiling, cover with a lid and cook on medium heat for 18 to 20 minutes, stirring occasionally to prevent sticking. 6 Add the roasted rice, roasted moong dal, and chopped bell pepper. Mix and bring to a boil. Once it starts boiling, cover with a lid and cook on medium heat for 18 to 20 minutes, stirring occasionally to prevent sticking. 7 After 20 minutes, open the lid and check. If the water has been absorbed, reduce the heat to low and add red chili powder. Mix well. 7 After 20 minutes, open the lid and check. If the water has been absorbed, reduce the heat to low and add red chili powder. Mix well. 8 Cover the khichdi and let it rest for 5 minutes without opening the lid. (Keep the heat on low.) After 5 minutes, turn off the heat and let the khichdi sit, covered, for another 5 to 10 minutes so any remaining grains cook through. 8 Cover the khichdi and let it rest for 5 minutes without opening the lid. (Keep the heat on low.) After 5 minutes, turn off the heat and let the khichdi sit, covered, for another 5 to 10 minutes so any remaining grains cook through. 9 After 5-10 minutes, open the lid and add the juice of 1 lemon, 2 tablespoons ghee, and chopped cilantro on top. 9 After 5-10 minutes, open the lid and add the juice of 1 lemon, 2 tablespoons ghee, and chopped cilantro on top. 10 Iskcon Khichdi is ready to serve. 10 Iskcon Khichdi is ready to serve. 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