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.
Servings 5 people
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 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
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, 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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