Kadam Bhog | How to make Annakut Bhog

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Kadam Bhog is a delicious Khichdi made during the Diwali season with fresh winter crops. This is an offering to God as prasad.

I adapted this recipe from here, where I got to know that it's a dish from Rajasthan, where it is part of the festival known as Annakut. This dish is supposed to be cooked during the Diwali season. So people offer the new winter crop as offerings in all temples. Later the vegetables are used to make this Kadam Bhog, which is then distributed to all as prasad or bhog.

After the heavy indulgence, this comfort food is good for the tummy and needless to say this delicious khichdi makes up for the taste and texture.

I have fourteen more dishes to complete and whatever chance comes upon, I make sure I cook for the list. So the days I make something else for the kids, all the elders get to eat the Khichdis. this one was particularly well received. We have been enjoying our dinners with the different ones I have been making.

For sure once I am done with all, I would surely be repeating these for dinners. So Kadam Bhog is the pick for H in the AtoZ Quick Under 30 Minutes, which is my theme in the Biryanis, Pulaos, Khichdis and Mixed Rices, where I am doing Quick Under 30 Minutes Meals. If you want to read some elaborate Biryanis, check out what I have for K in Spice your Life!

A to Z Quick Under 30 Minutes Meals

A for Achari Chana Vegetable Pulao
B for Bhuga Chawara
C for Cholia Chawal
D for Dal Khichdi
E for Ellu Sadam
F for Fodnicha Bhaat
G for Green Garlic Pulao
H for Hare Chane Ka Pulav
I for Ivygourd Masala Rice
J for Jevarisi Chitranna

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Step By Step Pictures for making Kadam Bhog  

Kadam Bhog | How to make Annakut Bhog

Ingredients

1 cup Rice
3/4 cup Split Yellow Moong Dal
3 tsp Ghee
1 tsp Cumin Seeds
3 Bay Leaves
1 inch Cinnamon
4 Cloves
4 nos Peppercorns
1 tsp Carom Seeds / Ajwain
A Pinch Asafoetida / Hing
Salt To Taste
1 tsp Red Chilli Powder
A Pinch Turmeric Powder
1/2 tsp Coriander Powder
1 tsp Ginger
1/4 cup Radish cut into small cubes
1 Tomato Chopped
1/4 cup Carrot
1 cup Spinach
1/4 cup Pumpkin
1-2 Green Chillies
1/4 cup Bottle Gourd
Handful Coriander Leaves
1/4 cup Peas
1 tsp Lemon Juice

How to make Kadam Bhog

Wash and soak Rice, dal for 15-20 mins.
Take a wide pressure cooker, add ghee next add asafoetida, cumin seeds, bay leaves, cinnamon, pepper corns, cloves, carom seeds, ginger and green chillies.
Next, add all the chopped vegetables and stir it well.
When the vegetables are cooked for 5 to 7 mins stirring, add red chilli powder, coriander powder, turmeric powder and salt, and stir well.
Add 5 cups of water, cover with the lid and cook for 3 whistles.
When pressure falls down add lemon juice and stir well.
Garnish with coriander leaves and serve piping hot.

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Kadam Bhog | How to make Annakut Bhog

Kadam Bhog is a delicious Khichdi made during the Diwali season with fresh winter crops. This is an offering to God as prasad.

Course Dinner, Main Dish - Rice

Cuisine Rajasthan

Keyword Dinner Ideas

By Cook Method Pressure Cooker

Occasion Diwali, Everyday Meal

By Diet Fasting Food, Vegetarian

Dish Type 30 Minutes Meal

Servings 5 people

Author Srivalli

Ingredients

• 1 cup Rice
• 3/4 cup Split Yellow Moong Dal
• 3 tsp Ghee
• 1 tsp Cumin Seeds
• 3 Bay Leaves
• 1 inch Cinnamon
• 4 Cloves
• 4 nos Peppercorns
• 1 tsp Carom Seeds / Ajwain
• A Pinch Asafoetida / Hing
• Salt to taste
• 1 tsp Red Chilli powder
• A Pinch Turmeric powder
• 1/2 tsp Coriander Powder
• 1 tsp Ginger
• 1/4 cup Radish
• 1/4 cup Carrot
• 1/4 cup Pumpkin
• 1/4 cup Bottle Gourd
• 1 Tomato Chopped
• 1 cup Spinach
• 1/4 cup Peas
• 1-2 Green Chillies
• Handful Coriander Leaves
• 1 tsp Lemon juice

Instructions

• Wash and soak Rice, dal for 15-20 mins.
• Take a wide pressure cooker, add ghee next add asafoetida, cumin seeds, bay leaves, cinnamon, peppercorns, cloves, carom seeds, ginger, and green chilies.
• Next, add all the chopped vegetables and stir it well.
• When the vegetables are cooked for 5 to 7 mins stirring, add red chilli powder, coriander powder, turmeric powder and salt, and stir well.
• Add 5 cups of water, cover with the lid and cook for 3 whistles.
• When pressure falls down add lemon juice and stir well.
• Garnish with coriander leaves and serve piping hot.

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