MOONG DAL KADHI

MOONG DAL KADHI [vedio is at the bottom ]

Kadhi is generally made with besan only but moong dal kadhi is more tasty than besan kadhi and it is different . Pokory is the main attraction as moong dal pokori is very soft and light .

C00KING TIME 1/2 hour 2 hour for soaking moong dal

INGREDIENTS

Yellow moong dal 3/4 cup [ soak for 2 hours ]

Curd 300 - 350 gram preferably sour

Salt 2 tsp or as per taste , haldi 1 tsp , lemon juice 1 tsp , water 3 glasses , [ ghee 1 tbs , cummin seeda 1 tsp , red chilli powder 1/2 tsp , hing 1/3 tsp for tadka ] oil for frying pakori

MRTHOD

1. Soak moong dal for 2 hours . Grind to fine paste with very little water . If paste is thin , pokori will be difficult to make so try to use 2-3 tsp water in grinding .
2. Make 2 equal parts of pithi . One for kadhi and another for the pakori .
3. Now in one part dal pithi mix the curd with the pithi in the mixie .Add 3 glasses of water to this curd , pithi mixture.
4. In open big kadai or sauce pan put this mixture and keep on high flame . Add salt and haldi too .
5. Cook it on high gas continuisly stirring it . In 5-7 minutes it will be thicker. Keep on medium gas for 5 more minutes .
6. Stir it and keep it on slow gas for 25 minutes . Stir on intervals so that it does not stick to the bottom of pan .
7. While kadhi is cooking on sim gas , make pakory with other half of pithi.
8. Whisk the pithi very well for 5-7 minutes without water with 4 fore fingers. It will be creamy and puffy .
9. Heat oil in kadai and when oil is hot drop very small pakories in the kadai with spoon or fore fingers .When they are light golden brown , take them out and soak them in water.
10. After 1/2 hour kadhi is cooked on slow gas . Pakories are double in water in 10 minutes.
11. Sqeeze the water from pakories and drop them in kadhi . If the kadhi is thick you can add little water as per consistency .
12. Make tadka with 1 tbs ghee ,cummin seeds ,red chilli powder and hing . Add lemon juice as per taste ,

KADHI IS READY TO EAT WITH RICE OR ROTI

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