Moong dal Kadhi (मूँग दाल की पकौड़ी की कढ़ी) is a popular kadhi of North India and Gujarat. This is no onion no garlic recipe. The kadhi we usually prepare is consists of besan (gram flour). This moong Dal Pakoda kadhi is made with moong dal (yellow lentil) that is lighter and yummy than besan kadhi. The curry has fried delicious moong dal pakoris dipped in sour curd which makes it an exotic and delectable main dish recipe. You will surely relish with this protein packed kadhi. You will enjoy the texture as well as mouthwatering flavor. In my region, this kadhi is also known as Taji vadi or jhor.
In India each state have their own recipe of kadhi like Punjabi kadhi, Gujarati kadhi, Maharashtrian kadhi, Rajasthani kadhi or Sindhi kadhi but the basic procedure for making Indian kadhi is mostly similar. The taste varies from sweetness to spicy. It can be made with fried pakodis, boondi, potatoes or any vegetables. You can make this kadhi with leftover moong dal vada of dahi vada chaat. Whenever I make moong dal pakodis for dahi vada or dahi bhalla chaat during Holi festival, I make more pakodis so that later I can make kadhi with leftover pakodis.
To get the best taste, pakori should dipped and cooked in kadhi for some time so that it soaks up some sourness. This kadhi has thin consistency with soft pakori in it. Do not forget to whisk the curd properly.
Kadhi tastes best when it is paired with rice or hot chapattis and can be relished over lunch or dinner.
Similar Kadhi recipes:
Kadhi Pakora Punjabi Kadhi
Course: Main Course
Cuisine: North Indian
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4
2.5 cup sour curd
1 tsp cumin seeds (jeera)
A small pinch heeng
1 tsp turmeric
½ tsp chilli powder
½ tsp coriander powder
Salt to taste
Oil to fry pakodis
Drain the excess water and blend the dal to make a batter. Make a medium to thick dropping consistency by adding required water. Make smooth paste out of it.
Take approx. 2-3 tablespoon dal paste and keep aside to make kadhi.
Beat the batter in one direction using your finger or with spatula for at least 5 minutes or until it becomes light and fluffy. This is the important step to make the soft and fluffy pakodis.
Heat oil in a pan for frying pakori on medium flame.
Now drop 2 teaspoon full of the batter in hot oil using your fingers. While dropping, turn the flame on high. Reduce heat to medium and deep fry the pakori.
Keep stirring to get even cooking and browning.
When the pakoris fluff up, and become golden-brown, drain out them and keep aside.
Mix properly to remove all lumps and make a smooth mixture.
Heat oil in a pan. Add cumin seeds and heeng.
When they splutters, add turmeric powder, red chilli powder and coriander powder.
Pour the beaten mixture and cook it on medium flame.
Keep stirring continuously so that kadhi does not stick to the bottom. It will take time to cook around 14 to 16 minutes.
After the kadhi has come to a boil, then lower the flame and further cook kadhi for more 6 to 7 minutes or until raw smell goes away. It should have pouring consistency.
Now add pakoris and salt and stir.
Cook for 5 minutes and let the pakoris be soaked in kadhi. Switch of the flame.
You can temper this kadhi. Heat 1 tbsp. ghee in a tempering pan and add 1 tsp. red chilli powder or 3-4 dry red chillies. Immediately pour it over kadhi. You can garnish with coriander leaves.
Serve it hot with rice or roti.
In India each state have their own recipe of kadhi like Punjabi kadhi, Gujarati kadhi, Maharashtrian kadhi, Rajasthani kadhi or Sindhi kadhi but the basic procedure for making Indian kadhi is mostly similar. The taste varies from sweetness to spicy. It can be made with fried pakodis, boondi, potatoes or any vegetables. You can make this kadhi with leftover moong dal vada of dahi vada chaat. Whenever I make moong dal pakodis for dahi vada or dahi bhalla chaat during Holi festival, I make more pakodis so that later I can make kadhi with leftover pakodis.
To get the best taste, pakori should dipped and cooked in kadhi for some time so that it soaks up some sourness. This kadhi has thin consistency with soft pakori in it. Do not forget to whisk the curd properly.
Kadhi tastes best when it is paired with rice or hot chapattis and can be relished over lunch or dinner.
Similar Kadhi recipes:
Kadhi Pakora Punjabi Kadhi
Course: Main Course
Cuisine: North Indian
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4
Ingredients:
1 cup peeli moong dal (yellow lentil)2.5 cup sour curd
1 tsp cumin seeds (jeera)
A small pinch heeng
1 tsp turmeric
½ tsp chilli powder
½ tsp coriander powder
Salt to taste
Oil to fry pakodis
Instructions:
Making Pakodis-
Wash moong dal properly and soak in water for 2-3 hours.
Drain the excess water and blend the dal to make a batter. Make a medium to thick dropping consistency by adding required water. Make smooth paste out of it.
Take approx. 2-3 tablespoon dal paste and keep aside to make kadhi.
Beat the batter in one direction using your finger or with spatula for at least 5 minutes or until it becomes light and fluffy. This is the important step to make the soft and fluffy pakodis.
Heat oil in a pan for frying pakori on medium flame.
Now drop 2 teaspoon full of the batter in hot oil using your fingers. While dropping, turn the flame on high. Reduce heat to medium and deep fry the pakori.
Keep stirring to get even cooking and browning.
When the pakoris fluff up, and become golden-brown, drain out them and keep aside.
Making Kadhi-
Take a bowl, add curd and whisk well. Add dal paste and water into curd.
Mix properly to remove all lumps and make a smooth mixture.
Heat oil in a pan. Add cumin seeds and heeng.
When they splutters, add turmeric powder, red chilli powder and coriander powder.
Pour the beaten mixture and cook it on medium flame.
Keep stirring continuously so that kadhi does not stick to the bottom. It will take time to cook around 14 to 16 minutes.
After the kadhi has come to a boil, then lower the flame and further cook kadhi for more 6 to 7 minutes or until raw smell goes away. It should have pouring consistency.
Now add pakoris and salt and stir.
Cook for 5 minutes and let the pakoris be soaked in kadhi. Switch of the flame.
You can temper this kadhi. Heat 1 tbsp. ghee in a tempering pan and add 1 tsp. red chilli powder or 3-4 dry red chillies. Immediately pour it over kadhi. You can garnish with coriander leaves.
Serve it hot with rice or roti.
Tips:
- To get soft vada, grind it into smooth paste and whip until it is very light and fluffy.
- The oil for frying should be properly hot. Do not drop vada on low flame.
- Curd should be sour otherwise it will not give good taste and will not be sour.
- Do not deep fry pakori on high flame otherwise they may not cook properly from inside. Deep-fry them on medium to low flame.
- You can add mustard seeds and fenugreek seeds.
- Make sure the consistency of kadhi should not be too thick or thin.
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