Daal Pakora Kadhi

Kadhi is an Indian cuisine, popular in Indian states of Delhi, Punjab, Rajasthan and Gujarat.
Recipe of kadhi in every state is little bit different from other states. Some make Kadhi with pakoras, some make without pakoras. There are different varieties of pakoras also for kadhi.

I cook kadhi with three different type of pakora

1. Kadhi with Daal pakora ( Daal pakora kadhi)
2. Kadhi with Veggie pakora ( Veggie pakora kadhi)
3. Kadhi with Mirch masala (Mirch masala kadhi)

Here I m sharing Daal Pakora Kadhi. Rest two recipes, I would share later.

Ingredients: Serving for 2

Daal Pakora

1. Split chickpeas (Chan Dal): 1/2 cup soaked
2. Garlic: 2 pods
3. Garlic: 1 small piece
4. Green chilli: 2
5. Gram Flour: 2 spoon
6. Salt:As per taste
7. Oil: for deep frying

Kadahi:

1. Curd: 1 cup
2. Gram Flour: 1/4 cup
3. Red Chilli powder: As per taste
4. Coriander powder: 1 tsp
5. Dry mango powder: 1 tsp
6. Turmeric: 1 tsp
7. Garlic: 2 pods
8. Ginger: 1 small
9. Black mustard Seeds:1 tsp+  some for tempering
10. Fenugreek seeds: 1/2 tsp
11. Cumin Seeds: 1 tsp + tempting
12. Asafoetida(Heeng): 1 tsp
13. Curry Leaves (Kadi patta): 4 - 5
14. Water: 500 ml
15. Oil: for cooking

Tempering:

1. Mustard seeds: 10 - 15 seeds
2. Cumin seeds: 10 -15 seeds
3. Asofetida: few pinch
4. Dry Red Chilli: 1
5. Coriander leaves: for garnish
6. Oil: 2 spoon

Method of Preparation:

Daal Pakora

1. Take half cup split chickpeas ( Chana Daal) and wash it. Soak it in water for at least 3 hours.
2. Now take soaked chickpeas, garlic, ginger and green chilli in a mixer just and grind it in a coarse paste using very less water.
3. Take out this coarse paste in a bowl and add Gram Flour and salt and mix it well so that no any lump is there.
4. Take a pan, Put it on gas flame.Add oil in the pan for deep frying. Heat oil on medium flame.
5. Put coarse paste in oil with the help of small spoon in round shape. Turn it after 30 second. Deep fry it until light brown or yellow. Take it out from pan and put it on tissue paper to absorb excess oil.
6. Daal pakora is ready. Keep it side.

Kadhi:

1. Take one cup curd in a bowl. Add gram Flour in the curd and whisk it either by hand blender or electric blender. Make sure that there is no lump of gram Flour. Add water and keep it side.
2. Take a deep pan. Put 2 - 3 spoon oil in this and heat it. Put mustard seeds, cumin seeds, fenugreek seeds, asafoetida and curry leaves. Let it be sizzled in oil.
3. Now add ginger garlic paste in.oil and saute it.
4. Now put curd gram Flour mixture in oil and cook it on low flame.
5. Now add coriander powder, dry mango powder, Red Chilli powder, turmeric powder and mix it.
6. Cook it on low flame until thick and smooth consistency comes. It takes approx one hour for such consistency to come on low flame.
7. Now add salt and pakora and cook for 5 minutes on low flame.
8. Kadhi with daal pakora is cooked. Take it out in serving bowl.

Tempering:

1. Take a frying pan or tempering spoon. Put oil in it and heat it.
2. Add mustard seeds, cumin seeds, Dry Red Chilli and asafoetida and sizzle it.
3. Now pour this over the Kadhi serving bowl. Garnish it with coriander leaves.
4. Serve it with rice or chapati. It tastes well with Aachari alooo and rice.

Tips:

1. If you have no Curry leaves ,then you can use Curry leaves powder itself.
2. You can use grated ginger and garlic also.
3. You can adjust spice as per your taste.
4. Blend properly curd and gram Flour. I used electric blender for this.
5. Kadhi is a slow cooking food and generally it takes one and half hours to cook.