Moong Dal Kadhi

Moong Dal Kadhi

 

Servings - 2 - 3

 

INGREDIENTS

Split mung beans - 200 grams

Water - 500 milliliters

Ginger - 1 tablespoon

Green chili - 2 teaspoons

Cumin - 1 teaspoon

Water - 75 milliliters

Asafoetida - 1/4 teaspoon

Salt - 1 teaspoon

Spinach - 40 grams

Cashews - 20 grams

Oil - for frying

Gram flour - 150 grams

Curd - 250 grams

Water - 100 milliliters

Oil - 50 milliliters

Dry red chili - 3

Mustard seeds - 1 teaspoon

Cumin seeds - 1 teaspoon

Coriander seeds - 1 tablespoon

Fenugreek seeds - 1/4 teaspoon

Onions - 100 grams

Salt - 1 teaspoon

Garlic - 1 tablespoon

Red chili - 1 teaspoon

Turmeric - 1 teaspoon

Water - 1100 milliliters

Tamarind water - 250 milliliters

Garam masala - 1 teaspoon

Coriander - 15 grams

 

PREPARATION

  1. In a bowl, add 200 grams split mung beans, 500 milliliters water and soak for 3 - 4 hours.
  2. Transfer this into a blender, add 1 tablespoon ginger, 2 teaspoons green chili, 1 teaspoon cumin, 75 milliliters water and blend it into a paste.
  3. Transfer this into a bowl and whisk it well.
  4. Add 1/4 teaspoon asafoetida, 1 teaspoon salt, 40 grams spinach and mix it well.
  5. Add 20 grams cashews and mix it well.
  6. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
  7. Drain it on an absorbent paper and keep aside.
  8. In a mixing bowl, add 150 grams gram flour, 250 grams curd, 100 milliliters water and mix it well to make a thick batter.
  9. Heat 50 milliliters oil in a heavy skillet, add 3 dry red chili, 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 1 tablespoon coriander seeds, 1/4 teaspoon fenugreek seeds and stir well.
  10. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.
  11. Add 1 teaspoon salt, 1 tablespoon garlic and stir well.
  12. Add 1 teaspoon red chili, 1 teaspoon turmeric and stir for 1 - 2 minutes.
  13. Then, add the prepared batter and mix it well.
  14. Add 600 milliliters water and mix it again.
  15. Bring it to a boil.
  16. Add 500 milliliters water and mix it well.
  17. Cover it with lid and cook for about 15 - 20 minutes on medium heat.
  18. Open the lid and give it a nice stir.
  19. Then, add 250 milliliters tamarind water and mix it well.
  20. Now, add the prepared koftas in it and mix it well.
  21. Cook for 8 - 10 minutes on medium heat.
  22. Add 1 teaspoon garam masala and mix it well.
  23. Add 15 grams coriander and mix it again.
  24. Cook for another 3 - 5 minutes on medium heat.
  25. Remove it from heat.
  26. Serve hot.