### TranslatedIngredients: 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 ### PrepTimeInMins: 30 ### CookTimeInMins: 30 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: Mughlai ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Shahjahani Khichdi Recipe we will soak the green moong dal and rice in water for 30 minutes in 4-1/2 cups of water and keep it aside. Heat a pressure cooker with ghee, add cumin seeds, cinnamon stick, cardamom pods and cloves and stir fry till they splutter.Add onions and saute till they turn translucent.Once the onions lightly lightly browned, add the rice and green moong along with the water into the pressure cooker. 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. Allow the pressure to release naturally from the Shahjahani Khichdi.Meanwhile heat a saucepan, add a tablespoon of ghee and toast the cashew nuts till they turn lightly golden brown. Stir in the cumin seeds and allow it to crackle.Once done turn off the heat.Once the pressure is released from the Shahjahani Khichdi, open the lid and mix it up with some grated coconut & toasted cashew nuts tadka. Transfer the Shahjahani Khichdi to a serving bowl and serve hot.Serve the Shahjahani Khichdi Recipe along with crispy Aam Papad , Kela Anar Raita Recipe for a wholesome lunch or dinner.