It is an all time favorite in Rajasthani kitchen. The pakoras in this kadhi can be made from besan, moong dal or urad dal and they are not fried but boiled in water. It is made in very less time and is perfect to be eaten with rice or paranthas.
Whenever I fall short of vegetables, besan comes as a rescue. You can try dheela besan, besan kadhi also.
Let us start cooking!!!
Ingredients:
For the pakoras
Yellow moong dal: 1/4 cup soaked for 5 - 6 hours
1 tsp ginger-green chilli paste
Salt as per taste
To make kadhi
Ghee: ½ tbsp
Mustard Seeds: ½ tsp
Cumin Seeds: ½ tsp
Fenugreek Seeds: ¼ tsp (Optional)
Asafetida: a pinch
Dried red chilly: 1
Ginger-green chilli paste: 1 tsp
Curry leaves: 5-6
Besan (bengal gram flour): 2 tbsp
Curd: ¾ cup
Salt as per taste
Coriander leaves: 2 tbsp finely chopped
Method:
1. Grind dal into a paste.
2. Add ginger chilli paste and salt to it. mix well. If required add little water and make a paste of medium consistency.
3. In a bowl mix besan, curd and 2 1/2 cups of water. Make sure no lumps remain.
Whenever I fall short of vegetables, besan comes as a rescue. You can try dheela besan, besan kadhi also.
Let us start cooking!!!
Ingredients:
For the pakoras
Yellow moong dal: 1/4 cup soaked for 5 - 6 hours
1 tsp ginger-green chilli paste
Salt as per taste
To make kadhi
Ghee: ½ tbsp
Mustard Seeds: ½ tsp
Cumin Seeds: ½ tsp
Fenugreek Seeds: ¼ tsp (Optional)
Asafetida: a pinch
Dried red chilly: 1
Ginger-green chilli paste: 1 tsp
Curry leaves: 5-6
Besan (bengal gram flour): 2 tbsp
Curd: ¾ cup
Salt as per taste
Coriander leaves: 2 tbsp finely chopped
Method:
1. Grind dal into a paste.
2. Add ginger chilli paste and salt to it. mix well. If required add little water and make a paste of medium consistency.
3. In a bowl mix besan, curd and 2 1/2 cups of water. Make sure no lumps remain.
4. Now add ginger -green chilli paste, curry leaves and salt. Mix well.
5. Heat this mixture on medium flame while stirring continuously so that the whey doesn’t separates.
6. When a boil comes to the mixture slow the flame and let it cook.
7. Meanwhile heat ghee in a small pan and add the fenugreek seeds, mustard seeds and cumin seeds.
8. When the seeds crackle, add the asafetida and red chillies and sauté on a medium flame for a few seconds.
9. Add it to the kadhi and cover it immediately so that the flavors are well infused.
10. Now take the dal paste and drop spoonfuls of it into the boiling kadhi.
11. Cook until the pakoras are light and floats in the curry.
12. Add coriander and serve hot.
Tips:
1. The moong dal paste must be of medium consistency. If it is very thin then the pakora will not float in the curry.
2. You can replace moong dal with chana dal, urad dal or besan itself. Each one of them tastes good.
See you soon with a new recipe till then Happy Cooking!!!
5. Heat this mixture on medium flame while stirring continuously so that the whey doesn’t separates.
6. When a boil comes to the mixture slow the flame and let it cook.
7. Meanwhile heat ghee in a small pan and add the fenugreek seeds, mustard seeds and cumin seeds.
8. When the seeds crackle, add the asafetida and red chillies and sauté on a medium flame for a few seconds.
9. Add it to the kadhi and cover it immediately so that the flavors are well infused.
10. Now take the dal paste and drop spoonfuls of it into the boiling kadhi.
11. Cook until the pakoras are light and floats in the curry.
12. Add coriander and serve hot.
Tips:
1. The moong dal paste must be of medium consistency. If it is very thin then the pakora will not float in the curry.
2. You can replace moong dal with chana dal, urad dal or besan itself. Each one of them tastes good.
See you soon with a new recipe till then Happy Cooking!!!
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