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Sindhi Kadhi is very delicious and nutritious. This tangy Kadhi is made with roasted besan, (gram flour) and mix of vegetables. Traditionally it is served with rice and also can be served as a soup.
Recipe will serve 3.
Sindhi Kadhi (Vegetable in Gram Flour Gravy)Ingredients:
1/2 cup gram flour (besan)
3 tablespoons oil
1/2 teaspoon fenugreek seeds (mathi)
1/2 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
3 whole red peppers
Approx. 10 curry leaves
1/2 teaspoon turmeric (haldi)
1/2 teaspoon red chili powder adjust to taste
1 tablespoon grated ginger
Approx. 3 tablespoons tamarind pulp (imli)
1-1/2 teaspoon salt
2 cups of mixed vegetables (I am using 8 okras slit into 2 vertically, 1/4 cup carrots sliced in rounds, 1 small potato cubed, 1/4 cup cut green beans about 1 inch longs)
Also need 1 tablespoon oil for stir-fry okra
5 cups of water
Method
Wash and dry the okra. Remove the top of the okra and stir-fry in 1 tablespoon of oil over medium high heat until they are tender. Set aside.
Heat the oil in a sauce pan over medium high heat, add fenugreek seed, and cumin seeds, as seeds crack add asafetida, red pepper, ginger, and curry leaves stir for few seconds.
Reduce the heat to medium and add besan. Roast the besan stirring continually till the besan has become golden brown and aromatic (about 4-5 minutes).
Add about 4 cups of water slowly, stirring continuously to avoid forming lumps.
Add turmeric, salt, potatoes, green beans and carrots.
After Kadhi comes to boil, lower the heat to low medium and cover the pan and let it simmer for about 8-10 minutes, until vegetables are tender. If needed add more water, this should be running consistency but not watery.
Add okra and tamarind pulp to Kadhi, after kadhi comes to boil, let it simmer for another 6-7minutes over medium low heat.
Serve hot. Sindhi kadhi taste great with rice or serve as a soup.
Indian recipes use several different dals (lentils) native to India. Toor dal, also known as arhar, is a popular dish in almost every household.
Below I describe two variations, one with added vegetables and the other with seasoning only.
Serves 2 to 4.
Toor Dal Recipe by ManjulaIngredient
1 cup toor dal
4 cups water
1 teaspoon salt
1/2 teaspoon turmeric (haldi)
1 tablespoon fine chopped ginger
1 teaspoon mango powder (amchoor)
1 teaspoon garam masala
VARIANT 1: With Vegetable Chaunk/Seasoning
2 tablespoons clear butter (ghee)
1/2 teaspoon cumin seed (jeera)
1/2 teaspoon black mustard seed (rai)
1/2 teaspoon red chili powder (lal mirch)
2 bay leaves (tajpat)
Pinch of asafetida (hing)
1 tomato medium chopped
1 small zucchini chopped into 1 inch long cubes
6 string beans chopped about 1 inch long
VARIANT 2: Chaunk/Seasoning
2 tablespoons clear butter (ghee)
1/2 teaspoon cumin seed (jeera)
1/2 teaspoon black mustard seed (rai)
2 bay leaves (tajpat)
Pinch of asafetida (hing)
4 whole red chili (sabut lal mirch)
1/4 teaspoon paprika
Method
Wash dal, changing water several times until the water appears clear.
Soak dal in 4 cups of water for 30 minutes or longer.
In pressure cooker add dal, water, salt, turmeric, and ginger. Cook over medium high heat.
When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.
Turn off the heat and wait until steam has stopped before opening.
Mix the dal well. If the dal is thick, add more boiling water to desired thickness.
Mix the mango powder and garam masala with a few spoons of water and add the mixture to the dal.
VARIANT 1: Vegetable Chaunk/Seasoning
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds.
After the seeds crack, add bay leaves and chili powder. Stir for a few seconds.
Add the vegetables. Stir and cook four to five minutes, until the vegetables are tender.
Combine the vegetables and the dal and mix gently.
VARIANT 2: Chaunk/Seasoning
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds. After the seeds crack, stir for a few seconds.
Add bay leaves, whole red chilies, and paprika. Stir for a second, adding one tablespoon of water to prevent burning.
Pour in spice mix over dal.
Recipe will serve 3.
Sindhi Kadhi (Vegetable in Gram Flour Gravy)Ingredients:
1/2 cup gram flour (besan)
3 tablespoons oil
1/2 teaspoon fenugreek seeds (mathi)
1/2 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
3 whole red peppers
Approx. 10 curry leaves
1/2 teaspoon turmeric (haldi)
1/2 teaspoon red chili powder adjust to taste
1 tablespoon grated ginger
Approx. 3 tablespoons tamarind pulp (imli)
1-1/2 teaspoon salt
2 cups of mixed vegetables (I am using 8 okras slit into 2 vertically, 1/4 cup carrots sliced in rounds, 1 small potato cubed, 1/4 cup cut green beans about 1 inch longs)
Also need 1 tablespoon oil for stir-fry okra
5 cups of water
Method
Wash and dry the okra. Remove the top of the okra and stir-fry in 1 tablespoon of oil over medium high heat until they are tender. Set aside.
Heat the oil in a sauce pan over medium high heat, add fenugreek seed, and cumin seeds, as seeds crack add asafetida, red pepper, ginger, and curry leaves stir for few seconds.
Reduce the heat to medium and add besan. Roast the besan stirring continually till the besan has become golden brown and aromatic (about 4-5 minutes).
Add about 4 cups of water slowly, stirring continuously to avoid forming lumps.
Add turmeric, salt, potatoes, green beans and carrots.
After Kadhi comes to boil, lower the heat to low medium and cover the pan and let it simmer for about 8-10 minutes, until vegetables are tender. If needed add more water, this should be running consistency but not watery.
Add okra and tamarind pulp to Kadhi, after kadhi comes to boil, let it simmer for another 6-7minutes over medium low heat.
Serve hot. Sindhi kadhi taste great with rice or serve as a soup.
Indian recipes use several different dals (lentils) native to India. Toor dal, also known as arhar, is a popular dish in almost every household.
Below I describe two variations, one with added vegetables and the other with seasoning only.
Serves 2 to 4.
Toor Dal Recipe by ManjulaIngredient
1 cup toor dal
4 cups water
1 teaspoon salt
1/2 teaspoon turmeric (haldi)
1 tablespoon fine chopped ginger
1 teaspoon mango powder (amchoor)
1 teaspoon garam masala
VARIANT 1: With Vegetable Chaunk/Seasoning
2 tablespoons clear butter (ghee)
1/2 teaspoon cumin seed (jeera)
1/2 teaspoon black mustard seed (rai)
1/2 teaspoon red chili powder (lal mirch)
2 bay leaves (tajpat)
Pinch of asafetida (hing)
1 tomato medium chopped
1 small zucchini chopped into 1 inch long cubes
6 string beans chopped about 1 inch long
VARIANT 2: Chaunk/Seasoning
2 tablespoons clear butter (ghee)
1/2 teaspoon cumin seed (jeera)
1/2 teaspoon black mustard seed (rai)
2 bay leaves (tajpat)
Pinch of asafetida (hing)
4 whole red chili (sabut lal mirch)
1/4 teaspoon paprika
Method
Wash dal, changing water several times until the water appears clear.
Soak dal in 4 cups of water for 30 minutes or longer.
In pressure cooker add dal, water, salt, turmeric, and ginger. Cook over medium high heat.
When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.
Turn off the heat and wait until steam has stopped before opening.
Mix the dal well. If the dal is thick, add more boiling water to desired thickness.
Mix the mango powder and garam masala with a few spoons of water and add the mixture to the dal.
VARIANT 1: Vegetable Chaunk/Seasoning
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds.
After the seeds crack, add bay leaves and chili powder. Stir for a few seconds.
Add the vegetables. Stir and cook four to five minutes, until the vegetables are tender.
Combine the vegetables and the dal and mix gently.
VARIANT 2: Chaunk/Seasoning
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds. After the seeds crack, stir for a few seconds.
Add bay leaves, whole red chilies, and paprika. Stir for a second, adding one tablespoon of water to prevent burning.
Pour in spice mix over dal.
Indian Food Restaurants Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food Restaurants Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food Restaurants Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food Restaurants Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food Restaurants Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food Restaurants Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food Restaurants Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food Restaurants Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food Restaurants Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food Restaurants Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
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