Ingredients with Measurements:
- 1 cup moong dal (split yellow lentils)
- 2 cups yogurt
- 2 tbsp gram flour (besan)
- 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
- 1 tsp salt
- 2 tbsp oil
- 2 dried red chilies
- 10-12 curry leaves
- 2 cups water
- 1 tbsp chopped coriander leaves
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Wash and soak the moong dal in water for 30 minutes.
2. Drain the water and add the dal to a pressure cooker with 2 cups of water and 1 tsp of salt. Cook for 2 whistles.
3. In a bowl, whisk together the yogurt, gram flour, turmeric powder, red chili powder, coriander powder, and 1 tsp of salt.
4. Heat oil in a pan and add cumin seeds, mustard seeds, fenugreek seeds, dried red chilies, and curry leaves. Let them splutter.
5. Add the yogurt mixture to the pan and stir continuously on low heat for 10-15 minutes until it thickens.
6. Add the cooked moong dal to the pan and mix well. Cook for another 5-10 minutes.
7. Garnish with chopped coriander leaves and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 5g
Carbohydrates: 18g
Protein: 9g
Substitutions for ingredients:
- Moong dal can be substituted with any other split lentils.
- Gram flour can be substituted with corn flour or wheat flour.
- Curry leaves can be substituted with bay leaves.
Variations:
- Add vegetables like okra, eggplant, or spinach to the kadhi.
- Use buttermilk instead of yogurt for a tangier taste.
- Add ginger and garlic paste for extra flavor.
Tips and tricks:
- Soak the moong dal for at least 30 minutes to reduce cooking time.
- Whisk the yogurt mixture well to avoid lumps.
- Stir continuously on low heat to avoid curdling.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pan on low heat with a little water.
Presentation ideas:
Serve in a bowl with rice or roti.
Garnishes:
Garnish with chopped coriander leaves.
Pairings:
Pair with rice or roti.
Suggested side dishes:
Serve with a side of pickle or papad.
Troubleshooting advice:
- If the kadhi is too thick, add more water or buttermilk.
- If the kadhi is too thin, add more gram flour.
Food safety advice:
Make sure to cook the moong dal and yogurt mixture thoroughly to avoid any foodborne illnesses.
Food history:
Kadhi is a popular dish in North India and is often served with rice or roti.
Flavor profiles:
The dish has a tangy and spicy flavor.
Serving suggestions:
Serve hot with rice or roti.
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Region: Indian