After all the baking for Christmas, i needed a humble, simple, soul soothing food. And this Kadhi is very dear to me.
When i was studying and staying away from home, this is one kadhi that brought back the taste of home to me. One of my friends who would visit home more often, as it was just couple of hours, would get this Sindhi Kadhi, everytime. I would wait for her to come back so I could have this Sindhi Kadhi. This post is dedicated to her and her mum, who with so much love packed the Kadhi for all of us, everytime.
Sindhi Kadhi, a speciality of Sindhis. A humble, creamy curry, made with a base of roasted bengalgram flour, with variety of veggies. A healthy curry, that tastes heavenly when it is had piping hot with steamed rice, papad, salad and a generous dollop of ghee.
Ingredients
1 cup – Toor Dal1 no
1 no – Tomato
10 nos – Okra, slit lengthwise
2 tbsp – Oil
1 tsp – Fenugreek seeds
1 tsp – Mustard seeds
2 nos – Dry red chillies
10 nos – Curry leaves
1 pinch – Asafoetida
2 tbsp – Besan
1 tbsp – Red chilly powder
1 tsp – Turmeric Powder
1 tbsp – Tamarind paste
1 tbsp – Jaggery powder
Salt to taste
Method
. Wash and soak the toor dal for 1/2 an hour. Pressure cook the dal and tomato till the dal is cooked very well. Well enough to mash it into a smooth purée.
. Once dal is cooked, mash it well using a handblender and make a smooth purée.
. In a deep pan heat the 1 tbsp oil, add the slit okras and fry on high flame till they are cooked and loose the slime. Till they crisp up.
. Transfer these okras onto a plate and set aside.
. In the same pan heat the remaining oil. Add mustard seeds, fenugreek seeds, asafoetida, curry leaves and red chillies and let them crackle and crisp up.
. Add the besan at this point and fry it till the besan gets well coated with the oil well and browns. Besan should loose it’s raw aroma.
. To this gradually in a stream add a cup of water while continuously whisking, making sure there are no lumps.
. Once the besan mixture has mixed well with the water, add the puréed dal. Add tamarind paste, jaggery and boil for a couple of minutes.
. Add fried okra and boil for further 5 minutes till it reaches a thick gravy consistency.
. Serve with steamed rice, ghee and papad.
- 1 cup – Toor Dal1 no
- 1 no – Tomato
- 10 nos – Okra, slit lengthwise
- 2 tbsp – Oil
- 1 tsp – Fenugreek seeds
- 1 tsp – Mustard seeds
- 2 nos – Dry red chillies
- 10 nos – Curry leaves
- 1 pinch – Asafoetida
- 2 tbsp – Besan
- 1 tbsp – Red chilly powder
- 1 tsp – Turmeric Powder
- 1 tbsp – Tamarind paste
- 1 tbsp – Jaggery powder
- Salt to taste
- Wash and soak the toor dal for ½ an hour. Pressure cook the dal and tomato till the dal is cooked very well. Well enough to mash it into a smooth purée.
- Once dal is cooked, mash it well using a handblender and make a smooth purée.
- In a deep pan heat the 1 tbsp oil, add the slit okras and fry on high flame till they are cooked and loose the slime. Till they crisp up.
- Transfer these okras onto a plate and set aside.
- In the same pan heat the remaining oil. Add mustard seeds, fenugreek seeds, asafoetida, curry leaves and red chillies and let them crackle and crisp up.
- Add the besan at this point and fry it till the besan gets well coated with the oil well and browns. Besan should loose it’s raw aroma.
- To this gradually in a stream add a cup of water while continuously whisking, making sure there are no lumps.
- Once the besan mixture has mixed well with the water, add the puréed dal. Add tamarind paste, jaggery and boil for a couple of minutes.
- Add fried okra and boil for further 5 minutes till it reaches a thick gravy consistency.
- Serve with steamed rice, ghee and papad.
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