Often eating kadhi is exciting but due to besan we resist as it’s heavy. A good way to enjoy it is with the yellow moong dal. It not is nutritious an a complete curry filled with tons of taste but lots of protein too. Add spinach or vegetables of choice to add extra fiber and goodness. Try this and modify it further to taste. Enjoy with muthia or rice.
INGREDIENTS
KADHI INGREDIENTS
250 ml sour yoghurt
1/2 cup moong dal soaked
2-3 garlic cloves
1 tbsp ginger chopped well
1 chopped green chili
1-2 springs chopped curry leaves
Salt
1/2 tsp haldi/turmeric
1/2 tsp chili powder
1 tsp dhaniya/ coriander powder
1 tsp jaggery (optional )
1 large cup chopped spinach
TEMPERING
Hing
2 tbsp ghee/butter/ oil
1 tsp mix of cumin, methi & mustard seeds
1 red chili whole
Chopped coriander leaves to garnish
METHOD
1. In a big bowl, add yoghurt, soaked lentils, salt, chili, coriander powder and other ingredients.
2. Blend well into a smooth mixture. Add extra water to dilute.
3. Heat oil. Add all ingredients for tempering. Let them pop and pour in the kadhi mixture.
4. Adjust the water and let it boil. Keep stirring to about splitting and lumping up.
5. Keep boiling and add jaggery and spinach.
6. Cook well for at least 30 mins until there is no raw smell.
7. Top with coriander and add tadka. Serve hot with rice, muthia or soft rotis.
