Have been away from my blog for a while now and how much i missed being in the kitchen.Weddings, invitations to birthday parties and lunches and my mum"s visit kept me away from the kitchen.Also mum being in town means i get days off from the kitchen as she takes over and pampers us with her yummylicious creations.She made a whole lot of goodies while she was here which would get polished off even before I could take a picture of it!!!She went back yesterday and i finally got back to my kitchen.After eating all those lovely food over the last few days i decided to make something very simple - "Kadhi with moong dal pakoras ". The traditional recipe uses pakoras made of besan but i thought of making it a bit more healthy!
Ingredients :
Curd /Yoghurt - 2 cups
Besan - 3 tbsp
Moong dal - half cup soaked in water
Haldi - 1 tsp
Dry red chilies - 4 nos
mustard seeds - a tsp
curry leaves - 6 -7 leaves
hing /asafoetida - a pinch
refined oil - 1 tbsp
Chopped ginger - 1 tbsp
Chopped green chillies - 1 tsp
Salt - to taste
Method:
For the moong dal pakoras :
Soak the moong dal for couple of hours , grind it into a paste with little water. Add salt ,chopped ginger and green chillies.
Heat oil in a non stick pan , fry small pakoras and keep aside.
For the Kadhi :
Mix curd , besan, salt ,turmeric. Add half cup water and and whisk well into a light paste. Put this mixture in a pan ,put it on heat and let the mixture simmer. Keep stirring continuously or else the mixture might curdle.Once it starts simmering, add the moong dal pakoras and remove from heat.
For the tadka (tempering ) :
In a pan, add a tbsp of refined oil. Once the oil heats up add the mustard seeds, dry red chillies and curry leaves. Once it starts crackling pour over to the kadhi mixture.
Serve hot with plain rice and enjoy the goodness.
Ingredients :
Curd /Yoghurt - 2 cups
Besan - 3 tbsp
Moong dal - half cup soaked in water
Haldi - 1 tsp
Dry red chilies - 4 nos
mustard seeds - a tsp
curry leaves - 6 -7 leaves
hing /asafoetida - a pinch
refined oil - 1 tbsp
Chopped ginger - 1 tbsp
Chopped green chillies - 1 tsp
Salt - to taste
Method:
For the moong dal pakoras :
Soak the moong dal for couple of hours , grind it into a paste with little water. Add salt ,chopped ginger and green chillies.
Heat oil in a non stick pan , fry small pakoras and keep aside.
For the Kadhi :
Mix curd , besan, salt ,turmeric. Add half cup water and and whisk well into a light paste. Put this mixture in a pan ,put it on heat and let the mixture simmer. Keep stirring continuously or else the mixture might curdle.Once it starts simmering, add the moong dal pakoras and remove from heat.
For the tadka (tempering ) :
In a pan, add a tbsp of refined oil. Once the oil heats up add the mustard seeds, dry red chillies and curry leaves. Once it starts crackling pour over to the kadhi mixture.
Serve hot with plain rice and enjoy the goodness.
Looks so fresh,please visit mt space too
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