Ingredients
For Kadhi
1 cup Moong dal flour
½ cup Yogurt
Water as required
1 tsp Turmeric
Salt to taste
2 tbsp Oil
½ tsp Methi seeds
1 tsp Cumin seeds
2 Dry red chillies
5-6 Curry leaves
2 Green chillies, chopped
Salt to taste
1 tsp Coriander seeds, roasted and crushed
1 tsp Turmeric powder
1 tsp Red chilli powder
½ tsp Asafoetida
For Pakoda
1 cup Moong dal flour
½ cup Besan
½ cup Yogurt
1 Onion, chopped
1 tsp Ajwain
Salt to taste
1 tsp Turmeric
1 tsp Coriander seeds, roasted and crushed
½ tsp Cooking Soda
Oil for frying
Coriander leaves for garnish
Process
- For Kadi,
- In a bowl add moong dal flour and yogurt. Mix well.
- Pour in water and whisk until no lumps present.
- Now add in turmeric powder and salt, whisk it and keep aside.
- Heat oil in a kadhai.
- Add in methi and cumin seeds and fry for half a minute.
- Now add in dry red chillies, curry leaves and green chillies. Fry for half a minute.
- Now pour in the yogurt mixture and mix. Cook on medium low flame.
- Now add in coriander seeds, turmeric powder, red chilli powder, asafoetida and salt.
- Mix everything well. let this come to a boil and thicken. Cook for 10-12 minutes and turn off the flame.
- For the pakoda, mix all the ingredients and add in water as required. Mix to form a thick paste like consistency.
- Heat oil in a pan for frying. Now drop in small morsels of the batter to form pakodas.
- Fry till nice golden brown in colour. Remove and drop them in hot kadhi.
- Garnish the kadhi with coriander leaves and serve hot.
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