By Devi Poojari
November 1, 2024
A comforting classic enriched with plant-based protein from green moong dal – this kadhi recipe is an ideal accompaniment to a serving of steamed rice. Made with a handful of ingredients, recreate this savoury-tangy preparation for a light lunch or dinner.
3 tablespoons gram flour ¾ cup yoghurt 1.5 cups water ½ cup green moong, soaked 1 teaspoon turmeric powder ¼ teaspoon fenugreek seeds 1 pinch asafoetida 1 teaspoon cumin seeds 1 dried red chilli, broken 4-5 curry leaves 1 tablespoon vegetable oil Salt, to taste
Pressure cook the green moong along with a pinch of turmeric, some salt and water.
Set aside while you whisk the gram flour and turmeric powder into the yoghurt.
Pour in the water to dilute the mixture before cooking over low heat for 10-12 minutes, until it reaches the right consistency.
Add the cooked moong dal to the simmering mixture and adjust seasoning, if needed.
Heat the oil in a separate pan and temper the asafoetida, fenugreek and cumin seeds, red chilli and curry leaves.
Add the tempering to the kadhi and serve hot with rice.