Urad Dal Kadhi Party Style
There is something else about the food of weddings and parties, almost all the dishes are special in themselves. One special dish among them is urad dal kadhi. Today we are going to make this special dish, Urad Dal Kadhi. It is very easy to make and it is ready in a jiffy. Its taste is very good and you will love to make it again and again after eating it once. So you too make Urad Dal Kadhi with this easy recipe and enjoy its taste with your family.
Ingredients for Urad Dal Kadhi
Urad - 3/4 cup (150 grams)
Salt - 1/2 tsp
Green Chilli - 2, finely chopped
Ginger - 1 tsp, grated
Coriander Leaves
Asafoetida - 1/2 pinch
Mustard Oil for frying
Curd - 1.25 cups
Oil - 1-1.5 tbsp
Cumin Seeds - 1/4 tsp
Ginger - 1 tsp, grated
Green Chilli - 1 tsp, finely chopped
Green Chilli - 3
Turmeric Powder - 1/4 tsp
Asafoetida - 1/2 pinch
Red Chilli - 1/2 tsp
Salt - 1 tsp
For Tadka
Oil - 2 tsp
Cumin Seeds - 1/4 tsp
Asafoetida - 1/2 pinch
Dry Red Chilli - 2
Curry Leaves - 8-10
Kashmiri Red Chilli - 1/2 tsp
Process of making batter for Pakoras and Kadhi
Wash 3/4 cup of urad dal thoroughly and soak it in water for 3 hours. After removing the water, put soaked lentils and 2-3 tbsp of water in a mixer jar and grind them coarsely. Take out the ground dal in a bowl.
Add 1/2 tsp of salt, 2 finely chopped green chillies and 1 tsp of grated ginger to it. Mixing them well, beat the dal while stirring continuously for 3-4 minutes. When the lentils swell well, add some green coriander and 1/2 pinch of asafoetida and mix it well. In this way the batter for the pakoras will be ready.
Put 1.25 cups of curd in the same mixer jar and beat it. Take it out in a bowl, add 4 cups of water and mix it well. In this way the batter for the kadhi will be ready.
Process of frying Pakora
Put mustard oil in a pan and heat it. The oil should be heated to medium-high and the flame should be medium-high. Put pakoras in hot oil and let them fry for some time, then sprinkle some oil on them and fry them by flipping till they become light golden brown. Take them out and put them in the kadhi batter.
Fry all in the same way, remember to save some batter at the end. Fry all the pakoras and dip them in the kadhi batter and keep them aside for some time. Then take out the pakoras from the dish, add the remaining pakoras batter and mix it well.
Process of making Kadhi
Heat 1-1.5 tbsp of oil in a pan. Put 1/4 tsp of cumin seeds, 1 tsp of grated ginger, 1 tsp of finely chopped green chillies and 3 whole green chillies by cutting in hot oil. Fry them lightly on low flame, then add 1/4 tsp of turmeric powder and 1/2 pinch of asafoetida and fry them lightly.
After roasting the spices, add kadhi solution and cook it by stirring continuously till it comes to a boil. Meanwhile, add 1 cup of water and 1/2 tsp of crushed red chilli to it. When the kadhi comes to a boil, cook it for 5 minutes while stirring it occasionally.
Then add 1 tsp of salt and pakoras and mix it well. Now cook it for 7 minutes while stirring it occasionally. When the time is up, the kadhi will be ready, turn off the flame and take it out in a bowl.
Process of making Tadka
Put 2 tsp of oil in a tadka pan and heat it. Put 1/4 tsp of cumin seeds, 1/2 pinch of asafoetida, 2 whole red chilies and 8-10 curry leaves in hot oil. Fry them lightly on low flame, then turn off the flame and add 1/2 tsp of kashmiri red chilli and mix it.
Pour this tempering over the kadhi and stir it lightly. In this way the urad dal kadhi will be ready. Serve it and enjoy its taste.
Suggestions
Grind the dal and beat it well.
Be sure to add spices to the batter.
When the pakoras are fried, then put them in the matha.
For this kadhi, add more water to the batter.
You can keep this kadhi in the fridge and eat it for 3 days.
