Moong Dal Kadhi

Moong Dal Kadhi is a bit similar to Punjabi Kadhi in the preparation, though tastes different. We make a paste out of soaked moong dhuli dal (split & skinned mung beans) and use it to make the kadhi along with buttermilk, onion, garlic and spices. You can also skip the onion & garlic and make a no onion no garlic version of this kadhi, and it’s going to be equally delicious. 

Also try: Punjabi Kadhi.

Course: Main Course

Servings: 3-4

Cuisine: North Indian

Time: Preparation – 20 Mins, Soaking – 5 hours, Cooking – 40 Mins, Total – 6 hours.

Ingredients:

  1. Moong Dhuli Dal (Split & Skinned Mung Beans) – 1/2 cup (soak it for upto 5 hours)
  2. Buttermilk – 1 L
  3. Onion – 1 small (finely chopped)
  4. Garlic – 2 cloves (crushed)
  5. Cumin Seeds – 1/2 tsp
  6. Coriander Powder – 3/4 tsp
  7. Red Chilli Powder – 1 tsp
  8. Turmeric Powder – 1/4 tsp
  9. Garam Masala Powder – 3/4 tsp
  10. Fenugreek Seeds – 1/2 tsp
  11. Crushed Coriander Seeds – 1/4 tsp
  12. Dried Red Chilli – 1-2
  13. Asafoetida a pinch
  14. Mustard Oil – 2 tbsp
  15. Oil for deep-frying the pakoras
  16. Ghee (Clarified Butter) – 2 tsp
  17. Water – 1.5 cup or as needed
  18. Salt to taste.

PS: 1 Cup = 250 ML

How to make Moong Dal Kadhi:

  1. Thoroughly rinse the soaked moong dal and add it to a grinding jar along with cumin seeds and 2-3 tbsp water. Grind to make a smooth paste
  2. Transfer the paste to a bowl and whisk it for 2-3 mins, it’ll be a little fluffy
  3. Divide the paste in two equal portions, one for the pakoras and one for the kadhi
  4. Take big mixing bowl and add one portion of the paste along with 1/2 tsp coriander powder, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder & salt. Mix well
  5. Add buttermilk in portions so that no lumps are formed and give a good stir. Also add 1.5 cup water and mix well, keep aside the kadhi mix
  6. Heat mustard oil in a kadai, let it smoke then add a pinch of salt. This helps in removing the mustard oil aroma
  7. Turn the flame to low and add fenugreek seeds & asafoetida, let it splutter
  8. Add garlic and onion, saute until golden brown
  9. Now add kadhi mix to the kadai, cook on high flame while stirring until it comes to a boil, it is important to stir
  10. After the kadhi comes to boil, cook on low flame for 20 mins. Stirring occasionally
  11. Meanwhile add the remaining portion of the paste to another mixing bowl along with 1/4 tsp coriander powder, 1/4 tsp red chilli powder, 1/4 tsp garam masala powder and salt. Mix well
  12. Heat oil in a deep pan or kadai, once the oil is hot drop the paste with the help of a spoon to make the pakoras
  13. Deep fry until golden brown, drain on a kitchen paper towel and similarly do the rest, keep aside
  14. Once kadhi is cooked for 20 mins, add the pakoras and cook for another 10 mins on low flame. You can also add more water at this stage if kadhi is too thick
  15. Turn off the flame and add garam masala powder, mix well
  16. For tempering heat ghee in a ladle or a small pan on low flame. Add crushed coriander seeds and dried red chilli, let it splutter. Add 1/4 tsp red chilli powder and cook for 2-3 secs, immediately pour it on the kadhi and mix a little
  17. Your Moong Dal Kadhi is ready. Enjoy with Jeera Rice, plain rice or phulkas.

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