Ingredients:

1/2 cup Phool Makhana (Lotus Seeds) , roasted in ghee
2 tablespoons Raw Peanuts (Moongphali) , steamed
1 cup Curd (Dahi / Yogurt)
1 tablespoon Rajgira Flour (Amaranth Flour)
1 Green Chilli , slit
1/2 teaspoon Sugar
2 sprig Coriander (Dhania) Leaves , finely chopped
Salt , or rock salt to taste
Ingredients for Seasoning
1 teaspoon Ghee
1/2 teaspoon Cumin seeds (Jeera)
1 inch Cinnamon Stick (Dalchini)
 
        Method:

We begin making Makhana Moongphali Ki Kadhi Recipe (Navratri Fasting/Vrat Recipe) by getting all our ingredients ready. 
In a saucepan, combine the yogurt, rajgira flour, salt and sugar along with 2 cups of water. Whisk well and keep aside for later. 
Place a pan on medium heat and add ghee. Once the ghee is warm add the makhana, toast it until it pops out like popcorn. Turn off the flame and keep it aside to cool. 
In the same pan, add little more ghee and crackle the cumin seeds, green chilli and cinnamon. Keep aside. Your tadka is ready. 
Place the saucepan containing the curd mixture on heat and cook on low heat for 4 to 5 minutes. Stir continuously so that no lumps are formed. 
Add the makhana and the steamed peanuts along with the prepared tadka to the kadhi and garnish with coriander leaves. Your Makhana Moongphali is ready to be served.
Serve your Makhana Moongphali Ki Kadhi