I made Dahi
Ki Kadhi (spicy dish whose thick gravy is based on chickpea flour) today using the recipe that my mother uses. And, yes, my attempt was rather successful considering that it did quite taste similar to what she prepares. I only wish I could have invited all of you over for a meal, and since that were not to be possible, I did take a photograph of the finished kadhi above for those who could not make it. Most unfortunately, I did not have sufficient time to
Ingredients
Wet
Masala
Dahi
(Curds also known as Yoghurt) – 500 Grams (½ Litre)
Chana
Atta (Also known as Besan or Gram Flour or Chickpea) – 2 Table Spoons
Garlic
(Crushed or Coarsely Ground) – 1 Full Tea Spoon
Coconut
Milk – 100 Millilitres
Dry
Masala
Dhania
(Coriander) Powder – 1 Table Spoon
Chilli
Powder – As Per Taste
Haldi
(Turmeric) Powder – ¼ (Quarter) Tea Spoon
Roasted
Jeera Powder – ½ Tea Spoon
Jeera
Methi (Fenugreek) Powder – ½ Tea Spoon
Curry
Leaves – 2 Sprigs
Green
Chilli – 2 Full (Or As Per Taste)
Coriander
Leaves – As Per Taste
Oil
– 2 Table Spoon
Rai
Dana (Mustard) – ½ Tea Spoon
Jeera
– ½ Tea Spoon
Salt
– As Per Taste
Method
-
Heat oil in a pan
-
Add mustard, jeera and sauté until it spurts
-
Add curry leaves/chilli/garlic and stir-fry till it changes colour
-
Add the dry powders, dhania/chilli/haldi/roasted jeera powder/jeera methi
powder/chana atta and fry-up until it turns brown and the roasted aroma starts
to waft in the air
-
Add curds (beaten lightly in a hand blender) to the mixture along with coconut
milk
-
Add salt to taste
-
Allow it to cook until the chana atta is well cooked
-
Sprinkle coriander and let it simmer on low flame for a while and turn out the
flame
Serve
with slightly soft, steamed rice.
