Ingredients with Measurements:
- 1 cup besan (gram flour)
- 1 cup gond (edible gum)
- 1 cup dahi (yogurt)
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt to taste
- Water as required
- Fresh coriander leaves for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. In a mixing bowl, combine besan, gond, salt, turmeric powder, red chili powder, and coriander powder.
2. Add water slowly and mix well to form a dough.
3. Make small balls from the dough and keep aside.
4. In a separate bowl, whisk dahi with water and keep aside.
5. Heat oil in a pan and add cumin seeds, mustard seeds, and fenugreek seeds.
6. Once the seeds start to splutter, add the besan-gond balls and fry until golden brown.
7. Add the dahi mixture to the pan and stir well.
8. Add water as required to adjust the consistency of the kadi.
9. Let the kadi simmer for 10-15 minutes on low heat.
10. Garnish with fresh coriander leaves and serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for frying the besan-gond balls
- Low heat for simmering the kadi
Serving size:
- 4 servings
Nutritional information:
- Calories: 250 kcal
- Carbohydrates: 30 g
- Protein: 10 g
- Fat: 10 g
- Fiber: 5 g
Substitutions for ingredients:
- Gond can be substituted with chickpea flour or semolina.
- Yogurt can be substituted with buttermilk or sour cream.
Variations:
- Add vegetables like okra, eggplant, or potatoes to the kadi for a more filling meal.
- Use different spices like garam masala or cumin powder for a different flavor profile.
Tips and tricks:
- Make sure to fry the besan-gond balls until golden brown to ensure they are cooked through.
- Adjust the consistency of the kadi by adding more or less water as required.
- Stir the kadi occasionally to prevent it from sticking to the bottom of the pan.
Storage instructions:
- Gondi Ka Kadi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the kadi in a pan on low heat until heated through.
Presentation ideas:
- Serve the kadi in a bowl with steamed rice on the side.
- Garnish with fresh coriander leaves for a pop of color.
Garnishes:
- Fresh coriander leaves
Pairings:
- Steamed rice
Suggested side dishes:
- Papad
- Pickles
Troubleshooting advice:
- If the kadi is too thick, add more water to adjust the consistency.
- If the besan-gond balls are not cooked through, fry them for a few more minutes.
Food safety advice:
- Make sure to cook the besan-gond balls until golden brown to ensure they are cooked through.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Gondi Ka Kadi is a traditional dish from the Indian state of Rajasthan.
Flavor profiles:
- Spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and papad on the side.
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Region: Indian