Moong dal kadhi, a vibrant and flavorful Indian curry, is a culinary masterpiece that perfectly balances tangy and creamy textures. This comforting dish features a subtly spiced yogurt-based gravy, enriched with the delicate sweetness of moong dal (yellow lentils). The contrasting textures of the soft lentils and the crispy pakoras (fritters) create a delightful sensory experience. This recipe elevates the classic kadhi by incorporating homemade pakoras, adding a layer of depth and irresistible crunch. The tanginess is perfectly balanced by the warmth of the spices, making it a satisfying meal any time of year.
Beyond its delicious taste, moong dal kadhi is relatively easy to prepare, making it perfect for both weeknight dinners and special occasions. The simple yet flavorful recipe is ideal for those new to Indian cooking, while seasoned cooks will appreciate the opportunity to personalize the spices and ingredients. Ready to embark on a culinary journey? Let's dive into the step-by-step instructions and create this mouthwatering Moong Dal Kadhi with Pakoras together.
Tools Needed
- Blender
- Whisk
- Pans
Ingredients
- Moong Dal (Split Yellow Lentils): 1 cup
- Water: 1.5 cups + 0.5 cup for grinding
- Yogurt: 2 cups
- Turmeric Powder: 4 teaspoons
- Red Chili Powder: 1 teaspoon
- Salt: 1 1/2 teaspoons
- Ghee (Clarified Butter): 4 tbsp + a little for pakoras
- Hing (Asafoetida): a pinch
- Mustard Seeds: 1 teaspoon
- Curry Leaves: a few
- Onion: 1/2 cup, sliced
- Cayenne Pepper: 1/2 teaspoon
- Garam Masala: 1/2 teaspoon
- Sugar: 1 teaspoon
- Ginger: 1 teaspoon, fresh, grated
- Green Chilies: 1 teaspoon, finely chopped
- Baking Soda: 1/4 teaspoon
- Cilantro (Coriander): null
- Kashmiri Chili Powder: 3/4 teaspoon
Step-by-Step Instructions
Step 1. Preparing the Moong Dal and Kadhi Base
- Soak 1 cup of moong dal for at least 5 hours. Wash, drain, and grind with 1/2 cup of water.
- In a bowl, whisk together 2 cups of yogurt, 4 tsp turmeric powder, 1 tsp red chili powder, 1 1/2 tsp salt, and 1.5 cups of water.
Step 2. Cooking the Kadhi
- Heat 2 tbsp ghee in a pan over medium-high heat. Add a pinch of hing and 1 tsp mustard seeds.
- Add curry leaves and 1/2 cup sliced onions, cooking until slightly softened.
- Stir in 1/2 tsp cayenne pepper. Remove from heat to prevent browning.
- Add the yogurt mixture to the pan. Stir constantly over high heat until it boils.
- Reduce heat, add 1/2 tsp garam masala, 1 tsp sugar, and 1 tbsp crushed curry leaves. Simmer for 10 minutes.
Step 3. Making and Adding the Pakoras
- Mix 1/4 cup of ground moong dal, 1 tsp ginger, 1 tsp green chilies, 1/2 tsp salt, 1/4 tsp baking soda, and water to form a batter.
- Heat oil in a pan. Fry spoonfuls of the batter until light brown.
- Add pakoras to the simmering kadhi. Simmer for 2 minutes.
Step 4. Garnishing and Serving
- For garnish, heat ghee in a small pan. Add 3/4 teaspoon Kashmiri chili powder and pour over the kadhi.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Ghee enhances the flavor of the dish.
- You can use store-bought yogurt if you don't have homemade yogurt.
- You can freeze leftover pakoras for later use.
Nutrition
- N/A
FAQs
1. Can I use a different type of dal?
While moong dal is traditional, you can experiment with masoor dal (red lentils) for a slightly different flavor and texture. However, the cooking time might need adjustment.
2. What if I don't have yogurt? Can I still make the kadhi?
While yogurt is key to the traditional tang, you can substitute with buttermilk or a mixture of lemon juice and water for a similar sourness. The flavor will be slightly different.
Enjoy your homemade Moong Dal Kadhi with Pakoras – a dish that’s both comforting and celebratory. This recipe is a perfect example of how simple ingredients can create an explosion of flavor. Now go forth and impress your family and friends with this delicious Indian culinary delight!