Moong Dal Kadhi

Moong Dal Kadhi is being prepared in my family from ages. It is a little bit similar to Besan Kadhi in the preparation, though tastes different. 

Tip: For the ease of preparation and to get the perfect sour taste, I prefer Amul Masti Buttermilk. You can also use homemade buttermilk or even sour curd. If you’re using sour curd then ratio would be 1 cup of sour curd + 4.5 to 5 cups of water.

Also try: Punjabi Kadhi.

Course: Main Course

Servings: 3-4

Cuisine: North Indian

Time: Preparation – 15 Mins, Cooking – 40 Mins, Total – 55 mins


  1. Moong Dal – 1/2 cup (soaked for 4 to 5 hours)
  2. Amul Masti Butter Milk – 1 litre
  3. Ginger – 1/2 inch (grated) (optional)
  4. Cumin Seeds – 1/2 tsp
  5. Coriander Seeds – 1 tsp
  6. Coriander Powder – 1 tsp
  7. Red Chilli Powder – 1 tsp
  8. Turmeric Powder – 1/4 tsp
  9. Garam Masala Powder – 1/2 tsp
  10. Yellow Mustard Seeds – 1/2 tsp
  11. Asafoetida – a large pinch
  12. Oil – for deep-frying the pakoras + 2 tbsp
  13. Ghee (Clarified Butter) – 2 tsp
  14. Water – 1 cup
  15. Salt to taste.

PS: 1 Cup = 250 ML

How to make Moong Dal Kadhi:

  1. Take a grinding jar. Add soaked moong dal, cumin seeds and ginger (optional)
  2. Grind to make a smooth paste. Add 2-3 tbsp of water if required for grinding
  3. Take a mixing bowl and transfer the ground paste
  4. Now beat the batter with a spoon or a whisk in one direction to make it fluffy, around 2-3 mins
  5. Now divide the batter in two equal portions – one for pakoras and one for kadhi
  6. Take big mixing bowl, add one portion of the ground paste, coriander powder, turmeric powder, 1/2 tsp red chilli powder. Mix
  7. Now start adding buttermilk in portions, so that no lumps are formed. Add complete 1 litre of the buttermilk and 1 cup water. Mix well and keep aside the kadhi mix
  8. Heat oil in a kadai or a pan. Add mustard seeds and asafoetida. Let it splutter
  9. Add kadhi mix to the kadai. Turn the flame to high and stir continuously till it comes to boil. It is important to stir
  10. After the kadhi comes to boil, turn the flame to low and cook for 20 mins. Stirring occasionally
  11. Meanwhile take another mixing bowl and add the remaining portion of the ground paste. Add salt and mix well
  12. Heat oil in a deep pan or kadai. Once the oil is hot, drop the batter in oil with the help of a spoon
  13. Fry from all the sides till light golden. Drain on a kitchen paper towel. Similarly fry rest of the pakoras. Keep aside
  14. Once kadhi is cooked for 20 mins, add pakoras and cook for another 10 mins on low flame.
  15. Add garam masala powder and mix. Kadhi is ready. Turn off the flame
  16. For tempering, heat ghee in a ladle or a small pan on low flame. Add coriander seeds and let it splutter, then add 1/2 tsp red chilli powder and stir a little. Immediately pour it on the kadhi and mix a little
  17. Your Moong Dal Kadhi is ready. Enjoy with Jeera Rice or phulkas.


13 Comments Add yours

  1. lovely recipe…Kadhi is main part of our rajasthani cuisine but I have never made moong daal kadhai..Will give it a try soon..Thank you for sharing this wonderful recipe..

    Liked by 1 person

    1. I love Rajasthani food.. thank you!!! Definitely try this one 🙂

      Liked by 1 person

      1. I will for sure try this kadhi..


  2. Kadhi Chawal is sheer comfort food & this is superb!

    Liked by 1 person

    1. Indeed.. thank you 😊

      Liked by 1 person

  3. mistimaan says:

    What a great recipe…….love to taste it 🙂

    Liked by 1 person

    1. Thank you 🙂 definitely try!!!

      Liked by 1 person

  4. blondieaka says:

    A wonderful recipe…Thank you for sharing 🙂

    Liked by 1 person

    1. Thank you!!! Do try 🙂🙂


  5. Sneha Modi says:

    One of my favorite recipes

    Liked by 1 person

    1. Yeah.. mine too.. thank you!!!

      Liked by 1 person

  6. Lovely recipe. Would love to try this soon.

    Liked by 1 person

    1. Thank you!!! Do try 🙂

      Liked by 1 person

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