Toor dal Kadhi

Alka Keswani — Thu, 09 Apr 2009 15:41:30 +0000

Home Sweet Home…We all love the simple warmth and comfort of our home,don’t we? No matter how small or palatial the place we live is,no matter how many inconveniences and problems are in our paradise,but still we tend to love our home more than any other place. I too love my place,despite of all its negative aspects,i adore this place of mine. But then, sometimes we also long to visit a friend’s or relative’s place or some holiday destination to overcome the feeling of routine monotonous life and to rejuvenate ourselves Well same hold true for me, and though I love my Virtual place (SindhiRasoi), I will visit on and off to my friend’s place,now and then.The new place I am talking about is Beyond Curries Amongst various bloggers I came across , one lovely fellow is Sia, of Monsoonspice, the lovely lady (ill)famous for her elaborate and perfect restaurant style (even better than that) cooking All the curries and Indian style veggies that she makes, are shared with all of us with jaw dropping pictures and amusing stories. So now her New place will be a hangout place for me and some very senior and lovely food bloggers too.Yeah…Not being contented with all the popularity sia gets from Monsoon spice,the gutsy lady is coming up with another virtual kitchen,to let you learn, to share, to enjoy , to clear your doubts, to amuse you, basically to do everything that you want to,to learn Indian Cooking We the group of foodies and food bloggers, have joined Sia, to come up with a whole new place called Beyond Curries.The place which can very confidently boast of ,providing all the necessary information, recipes and answers to your queries about Indian Cuisine.A forum meant to address all the doubts that Indian and Non Indians have about Indian Food habits , spices, curries,utensils required, the regional names of ingredients , the tastes, the recipes, the secret tips…so on and so forth….For further details do visit the link. Also the BC logo at the sidebar will help you to reach my new place 🙂 So do join us ,and we the BC group calling ourselves BC Contributor , hope that we will continue getting all the love and support from you all, the way we are getting for our individual blogs Now coming to today’s recipe, this is yet another Sindhi style Kadhi, very famous amongst us, and this tangy and flavorful kadhi is loved by one and all There are many variations in the recipe , depending upon the personal choice. Some prefer just tamarind for the sourness,while other (like me) likes to use tomatoes . Some use the combination of tomatoes and tamarind. Many add besan,while some skip that. And today I followed the recipe of Mr.Suresh Hinduja,the CEO of Gourmet India, with some tweaking of course, to suit our appetite Here is the original recipe by Suresh: Print Toor dal Kadhi Prep time: 15 mins Cook time: 50 mins Total time: 1 hour 5 mins Serves: 6 A sindhi Style Kadhi recipe, adapted from GourmetIndia.com Ingredients 1½ cup Toor Dal (dry measure) 150 g Bhindi 150 g Ghawar(cluster beans) 4 drumsticks(moringa oleifera/murungakai) 50 g Kokam phool 1 tsp fenugreek(methi seeds) 2 tbsp besan(bengal gram flour) 3 tbsp oil 6-7 mild red chillies 400g tomatoes ¼ cup tamarind juice Ginger Garlic Salt Method Pressure cook the soaked dal with kokum, fenugreek seeds and sufficient water. Let cool, churn/whisk and strain through a colander. Make a roux of oil and besan, cooking till well roasted. . Gradually add the strained dal whisking vigorously to ensure no lumps are formed. Bring to a rolling boil and add the drumsticks, ghawar, bhindi in 5 minute gaps. Grind tomatoes, red chillies and ginger to a smooth paste and add to the curry and simmer for about 30 minutes. Add the tamarind juice to your level of sourness Serve with a fresh tadka(tempering) of curry leaves, jeera seeds, red chilli powder, garlic and ginger julienne. And lots of coriander leaves. Notes The changes I made: I didn't strained the dal, and I used 2 tomatoes and a pingball sized tamarind , soaked in water and then mashed it.Discarded the pulpy tamarind and used the tamarind extract.And instead of red chillies, I used 3 green chillies (The kadhi was just aptly hot and sour for my kid,but you can adjust the quantity of ingredients as per your taste). I also added one large sized potato, cut into chunks, along with bhindi and cluster beans(since I didn't had drumsticks at that moment) I know after going through both the recipes, people will note huge difference in both versions, but be assured this kadhi tastes delicious both the ways, and since Suresh himself puts it like this....This recipe is not written in stone and variations abound. Though you have tasted a benchmark here, please tweak this recipe to your liking. So here is how I went... Pick, rinse for several time, and then soak toor dal for some time In a pressure cooker, boil it with some salt,kokum and water till 6 whistles of pressure cooker Meanwhile, in a thick bottomed pan or kadai, add 3 tbsp(I added 2 tbsp ,and it was ok ok, though stirring the besan in less oil is tedious......) and add besan and keep stirring till the besan changes the colour.You have to be very careful so as not to burn the besan.In mid way somewhere, do add the curry leaves(6-7 leaves), fenugreek seeds and mustard seeds. Keep the grind-ed (pureed) tomatoes handy.While grinding tomatoes, add green chillies and ginger too.You can add garlic also, but I skipped that one, as the kadhi we generally eat is devoid of garlic Now as soon as the besan in pan starts turning brown and your kitchen is filled with aroma of it, carefully add the tomato+ginger+chilly paste ,and keep stirring vigorously so as to avoid any lumps. And once again a note of caution here is to be careful, since as soon as tomato paste is added in besan, lots of fumes arises which can scald your hands , so do not hold your hand above the pan, but at some angle Add turmeric powder, and mix vigorously till oil starts separating Now carefully add this mixture to the boiled and whisked dal, while stirring properly so as to assure, no lumps are formed Check the seasoning, add some salt, or some more tamarind if required and then close the lid of pressure cooker and wait for few whistles (of cooker of course) or you can also let the kadhi simmer without closing the lid, for as good as half hour Again here mid way somewhere, add chunks of potatoes, let the kadhi boil for some time, then add drumsticks , let it boil for some time and finally add bhindi and cluster beans( i shallow fried both of them and then simmered these in kadhi) Let the kadhi boil till veggies are cooked and all the ingredients, nicely blend with each other to create that heavenly taste of THE KADHI Garnish it with chopped coriander leaves and serve it with plain white rice and some sweet boondis 2.2.1

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Chilra Kadhi~Savory Pancakes in simple curry

Alka Keswani — Sun, 15 Mar 2009 20:56:17 +0000

Come March and all the mothers of school going kids, (in Maharashtra at least) are sweating over the just in sultry Summers and final examinations of kids at schools.The rising mercury and increasing anxiety about exams surely plays a great role in losing appetite and the enthusiasm to cook elaborate meals.It surely is the time for those quick fix lunches like Bhugha chanvran and curds or the Dhodho with some buttermilk.The rising prices of fresh (???) vegetables in summer is inversely proportional to the freshness and hence it is hard to stock some green veggies and utilize them before they wilt off.With the refrigerator not working for 6-8 hrs daily (due to load shedding) the vegetables surely die untimely death So in such scenario, some dishes that surely comes handy are the ones that use lentils, gram flour, onion, potatoes etc . One such dish is Chilra kadhi, a typical Sindhi Curry, made from savoury besan Pancakes, in a simple soupy curry, seasoned with mustard seeds and curry leaves The batter for chilra is same as that of Sindhi Sanna pakora, but instead of deep frying the blobs of batter we simply need to make small pancakes and pan fry or cook these on a griddle, till crisp brown and then dump in the curry…sounds simple…yes for sure! Here we go, straight away to the recipe of the day: Print Chilra Kadhi~Savory Pancakes in simple curry Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 2-3 Savory gluten free gramflour pancakes in mildly spiced watery curry Ingredients 1 small cup gram flour(besan) 1 small onion(chopped) Handful of coriander leaves(chopped) 1 tsp cumin seeds 1 tsp annardana( Dry pomegranate seeds) 1 tsp Coriander seeds(akkha dhaniya) 2 Green chillies(finely chopped) Salt to taste Red chilli powder as per taste A pinch of baking soda Water Oil for shallow frying Mustard seeds and curry leaves for tempering Method Mix all the ingredients except oil, mustard seeds and curry leaves,till a batter of medium consistency is obtained Now heat a griddle (tawa),and grease it with some oil Take a spoonful of the above batter,and slowly spread it ,on tawa to make small chilras (pancakes). You can make several chilras at a time, by spreading the mixture on griddle , by spacing them at little distance from each other (Remember to spare about a spoonful of this batter for gravy) Pour some more oil and let them cook on medium flame. Toss when one side is brown and let them cook on other side too. Alternatively you can bake the pancakes In the meantime add some water to remaining one spoonful of the batter and let it boil, in a pan or handi for about two minutes. Add salt, red chilly powder and turmeric powder and let it cook further for few minutes Heat some oil and add curry leaves and mustard seeds and allow them to splutter Add this seasoning in the boiling curry and let it cook further for some time,till the rawness of ingredients added, is gone.Adjust the seasoning if needed While serving, heat the curry (kadhi) and add some pancakes and simmer for about a minute.Do not let it boil for more than a minute or else you will end up with a mushy concoction. Garnish with coriander leaves and enjoy with Rotis. 3.1.09

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Toor dal Kadhi

Chilra Kadhi~Savory Pancakes in simple curry