We love to incorporate Curd in various forms in our day to day meals. Be it a simple Masala Chaas to Thaiyr Sadam to the various Kadhis that can be made to other recipes!
A simple day meal has to be easy to make, flavourful and nutritious at the same time. Amma somehow magically gets this right everyday!
Normally Kadhis are a bit thin in consistency and usually they are made with Besan | Chickpea flour. Our neighbour used to make a kadhi that had a creamy texture and used to taste simply awesome. This recipe is thanks to that Aunty. She is no more but there is not a single day that passes by without her fond memories!
INGREDIENTS
200 gms Yellow Moong Dal
3 cup Curd | Dahi, whisked - Dahi must be at room temperature
9 cup Water (approx 1.5 ltr)
1 tsp Oil
1/2 tsp Jeera | Cumin Seeds
1/2 tsp Methi | Fenugreek Seeds
3 pinches Hing | Asafoetida Powder
1/2 tsp Haldi | Turmeric Powder
1/4 tsp Red Chilli Powder
1 " Adrak | Ginger, finely chopped
3 Green Chillies, finely chopped
Oil, for frying
2 tblsp Fresh Dhania | Coriander Leaves, finely chopped
For Tempering
1 tsp Oil
1/2 tsp Jeera | Cumin Seeds
2 pinches Red Chilli Powder
1 pinch Hing | Asafoetida Powder
METHOD
- Preparing Moong Dal Batter
- Wash and soak Moong Dal for 1 1/2 hours. Wash well the soaked Moong Dal and drain completely.
- Grind to a thick coarse paste without adding any water.
- Keep aside 1/3 rs quantity of the batter for preparing the Kadhi. With the remaining we will make Pakodas.
- Preparing Pakodas
- Whisk the batter for 4 to 5 minutes so that it becomes light and fluffy.
- Place a thick bottomed kadhai with oil for deep frying, on high flame.
- Once the oil is hot, reduce the flame to medium. You can check the temperature of the oil by adding a drop of the batter and if it floats to the top as you put it, then the oil is ready.
- Add 5 to 6 pakodas in the oil slowly, depending upon the size of your kadhai.
- Once the pakodas begin to change colour, gently stir them so that they cook on all sides.
- Transfer on to a plate and keep aside.
- Prepare remaining Pakodas in the same manner.
- Preparing Kadhi
- In a mixing bowl add whisked dahi and the remaining portion of the moong dal batter. Whisk well to make a a blended batter. Add 2 cups of water and mix well.
- In a deep thick bottomed kadhai, capacity 2.5 ltrs, add oil and when the oil is hot add jeera, methi seeds, hing, green chillies, adrak, haldi, and red chilli powder. Saute for a minute.
- Add the dahi-moong dal batter and remaining water. Stir continuously on a high flame till the kadhi begins to boil. It is important to stir continuously else the kadhi's texture will become grainy.
- Once the kadhi comes to a boil, reduce the flame to medium and gently add the fried Pakodas and salt.
- Stir occasionally and let the kadhi simmer for 15 to 20 minutes.
- Switch off the gas and transfer to a serving bowl.
- In a small kadhai, heat oil for tempering and add jeera. As the jeera crackles, switch off the gas and immediately add red chilli powder and hing. Mix well and pour the tempering on top of the kadhi.
- Garnish with chopped dhania.
- Serve hot with Rice | Roti.
We relished this awesome Moong Dal Pakoda Kadhi with aromatic Basmati Rice and super yum Masala Moong Sprouts.
We have used:
1. LG Asafoetida Powder
2. Everest Tikhalal Red Chilli Powder
3. Sundrop Heart Oil
About C R Meena
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