Pink Kadhi with Moong Dal Pakora
While planning for dinner, I was in mood to eat something very light but delicious. Looking at the refrigerator, there was a pack of yoghurt and Kadhi crossed my mind. And then the brain storming over a cup of tea begins... I had already soaked moong dal so it was easy to add some condiments and make pakora to go with the kadhi.
The recipe and ingredients started to build up and coincidentally, came up with a pink color to the Kadhi... Hence pink kadhi :)
Sharing a quick recipe (as long as you have moong dal soaked)
Ingredients for Pakora
half cup moong dal - washed and soaked for 2hrs
3 fresh red chilies (green as alternative)
half inch ginger piece
**Grind all the above to a coarse paste without adding much water
1 - To the coarse paste, add 2tsp anardana powder, half tsp chili powder and salt. Mix well.
2 - Add 2tbs rice flour and mix well.
3 - Deep fry small dollops until nice and brown and Keep aside.
Ingredient for the Kadhi
one big tomato that's blanched and skin removed
salt as per taste
1tsp mustard seeds
few seeds of fenugreek seeds
few curry leaves
one chopped onion
pinch of asafoetida
one tsp ginger powder (or half inch grated ginger)
one tsp garlic powder (or 3-4 grated garlic)
one tsp crushed kasuri methi
ghee one tbs
chopped cilantro for garnish
*Make a puree of tomatoes and add yoghurt and whisk well. add a tbs of water, mix and set aside
1 - In a pan add ghee and as it heats up, add mustard seeds and let it crackle
2 - Add the methi seeds and let it change color
3 - Add chopped onions and saute for few seconds. Add hing.
4 - Next add curry leaves and fry until onions turn light brown
5 - Add ginger powder and garlic powder and fry for a minute
6 - Now add the tomato-yoghurt puree and mix well. KEEP FLAME LOWEST!
7 - Keep stirring and do not let the kadhi bubble up (2-3 mins)
8 - Add quarter cup warm water and keep stirring to adjust consistency
9 - Add salt and crushed kasuri methi and mix well.
10- as you see light bubbles form, add the pakora, mix well and turn off the heat.
garnish with cilantro and ready to serve!
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