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- Duration: 30 minutes
- Serves: 2 to 4 people
Spice Level: Low
It is good advice to overnight-soak the dal so that it softens and grinds up without leaving sediments.
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This kadhi recipe comes from the kitchens of the Bhatia community of Sindhis. The Bhatias originally migrated from Rajasthan to the Thatta village in Sindh, Pakistan, but returned to settle down in Gujarat post-partition. Bhatia Kadhi is a sweet-and-sour version of the north Indian kadhi and is made using cooked toor dal, water, curd and vegetables.
- Split pigeon peas (arhar dal) (1 cup)
- Curd (dahi) (½ cup)
- Gram flour (besan) (1 tbsp)
- Oil (2 tbsp)
- Cumin seeds (jeera) (1 tsp)
- Yellow mustard seeds (sarson) (1 tsp)
- Asafoetida (hing) (a pinch)
- Fenugreek seeds (methi dana) (½ tsp)
- Ladies finger (bhindi), chopped (1 cup)
- Radish (mooli), sliced (½ cup)
- Jaggery (gud) (2 tbsp)
- Salt (to taste)
- Banana, sliced (½ cup)
- Coriander leaves (hara dhania), finely chopped (2 tbsp)
- Thoroughly wash the dal and soak it overnight.
- Then, pressure-cook it, timing it to 2 whistles. Let it cool and then strain the water. Keep the water aside.
- In a bowl, mix the curd and the besan. Whisk well and keep aside.
- Heat oil in a kadhai and then, add in the jeera, sarson, hing and methi dana.
- As soon as this mix has begun to crackle, add in the chopped bhindi, radish and the strained dal water. Mix well and keep cooking for about 10 minutes, or till the vegetables have tenderised.
- Next, add in the gud, the curd-besan mixture and salt. Mix well and keep cooking for about 5 minutes. Keep stirring continuously.
- Finally, add in the sliced bananas. Mix and keep cooking for a couple of minutes.
- Garnish with hara dhania and serve hot with rice or roti.
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