Kadhi is a popular North Indian gravy generally prepared using chickpea flour and yogurt. It is served with fried chickpea flour dumplings called pakodas. It is also very common in the western parts of India like Gujarat and Rajasthan. The Gujarthi and Rajasthani kadhi is slightly runny and is on the slightly sweeter side.
Kadhi chawal (rice) is one of the famous combinations. It is something that is enjoyed in the comfort of homes and is generally not available in restaurants. Though few small eateries may serve.
My first taste of this simple comfort food was at my aunt’s house, who lives in Gujarat. So obviously I got to taste the Gujarathi version. I simply loved it and ever since have had it at various other occasions. I always wanted to prepare it myself at home, but never got around making it. Then, with days flying by, and other things and newer recipes taking precedence, kadhi faded out, but was there somewhere at the back of my mind.
The other day, when I was flipping through my favorite Chef Sanjeev Kapoor’s cookbook, I found this recipe there and wanted to try it out immediately. The result was a smooth, creamy and yummy gravy; nutritious too, due to the addition of moong sprouts rather than the pakodis. Now let’s check out the recipe.
What you’ll need
1. Moong Sprouts – 1 cup
2. Besan/Chickpea flour – ¼ cup
3. Slightly sour curds – 1 cup
4. Ginger – 1 Inch piece
5. Green Chilly – 1 slit
6. Jaggery – 1 tblsp
7. Turmeric Powder – a pinch
8. Salt to taste
For Tempering
1. Mustard Seeds – ½ tsp
2. Cumin Seeds – 1 tsp
3. Fenugreek Seeds – ½ tsp
4. Hing – a pinch
5. Dried Red chilly – 1 broken
6. Curry Leaves – few
Method
Cook the Moong sprouts in enough water for about 5 to 8 minutes. Strain and keep aside.
In a mixing bowl, whisk together, besan with the curds thouroghly without forming any lumps. To this add 2 cups of water and mix well. Add finely chopped ginger, slit green chilly and jaggery into this. Also add a pinch of turmeric and salt to taste. Mix well.
Heat a Kadai, and pour this mixutre into it and cook on medium flame, stirring continuously, till mixture thickens.
Now add the cooked moong and cook for another 3 to 4 minutes.
Heat oil in a small frying pan, add, mustard seeds, cumin seeds, fenugreek seeds, curry leaves and hing. When seeds begin to change color add the broken red chilly. Add this to the kadhi.
Sever hot with white rice or roti.
Linking this to
CWS - Moong Beans hosted by Priya.Awards Time
Sobha of
Good Food has passed on this award. Thank you Sobha, you make me feel honored.
'Liebster' means favourite or dearest in German. Rules for accepting the award :
- Thank the person who gave the award and link back to their blog.
- Copy and paste the award to your blog.
- Reveal the 5 blogs you have chosen to award and let them know by commenting on their blog.
- Hope they pass it forward by accepting and awarding it to bloggers they would like to honour.
I would like to pass it to few of my blogger friends:
Faseela - Good Food Ends with Good TalkSuja - Kitchen Corner - Try itPuspa - Taste as you CookSangee Vijay - Spicy TreatsVidhya - Sugar N Spice
:.