Moong daal Pakoda kadi -A split mung bean,gram flour and yogurt based dish, a specialty dish of the Chaturvedi community in India.
Kadhi is a popular Indian dish and is quite different from the – curry :). In India we make so many different types of kadhi’s . Each region ,state and family have their own versions and favorite recipes of making kadhi’s. but the base of the kadhi remains the same- granflour/besan.
Usally kadhi is either made with fried pakora’s -plain of with added vegetables or with boondi . Some kadhi’s are made just plain and in some lots of vegetables are added. The most popular is the Punjabi pakoda kadhi but again every one makes it as their own preference ,some like kadhi thicker and some prefer it thinner .
This moong daal pakoda kadhi is my community special kadhi. It is popular as Miloni ki kadhi or as Katron kaa jhor. This kadhi is made regularly and on each special occasion like birthday ,wedding or festivals it is paired with sookhi moong daal/dhoi , steamed rice and poori’s.
For making Miloni ki kadhi first the yellow lentil /moong ki daal is soaked and ground into a thick paste(traditionally the yellow lentil with husk/ chilka wali moong daal is soaked overnight and then it is rubbed to remove the husk and then ground into a paste but now we use the yellow lentil for a quick and easy version)then big oblong fritters are fried in hot oil. The fried fritters are then sliced into medium size slices. The kadhi gravy is made with some leftover daal mixture,besan,and sour yogurt . Then the process is same like the normal kadhi.
Looking for more delicious kadhi recipes then do check these-
- Corn Methi Kadhi
- Kutchi Bhatia Kadhi
- Gujarati Bhindi Ki Kadhi
- Kulfa Chana Daal Kadhi
- Aloo matar Mangodi Ki Kadhi
- Boondi ki kadhi
Moong Daal Pakoda Kadi / Miloni ki kadi /Jhor
- 3/4 cup Yellow Lentil/ Moong daal
- 1 cup Sour Yogurt/ dahi
- 2 tbsp Gram Flour/ Besan
- 1.5 tbsp Ginger/ Adrak Chopped
- 3 Green Chilies Chopped
- 1 tsp Black Salt/ Kala Namak
- 1 tsp salt
- 1/2 tsp Turmeric/ haldi
- 1.5 tsp Red Chili Powder
- 1 tbsp Coriander powder/ dhaniya
- 2.5 tbsp Lemon Juice
- 1 tsp Cumin Seed/Jeera
- 1/3 tsp Asafoetida/ Hing
- 3 Cloves/ Lavang
- 4 Whole Red Chilies
- 1/2 Red Chili Powder
- 2 tbsp Ghee or cooking oil
How To make Daal Pakoda
- Wash and soak the moong daal for 3 hours and then wash and grind with 3 green chillies and asafoetida.
- Take this paste in a bowl, and take 3 tblsp of the daal paste from this mixture and keep aside(A)
- Add salt and 1/2 t.s chilli powder and whisk the daal mixture well, till it become light and fluffy.
- Take approx 2.5 tbls of mixture with the side of a rice spoon and drop in hot oil and make long and thin pakora’s(these pakoras are called -miloni)make approx15 pakoras.if you find it difficult to make pakora this way,then make round pakoras and then slice from the centre.
- Traditionally this is done by taking the mixture with the sides of your palm and then dropping in hot oil,but I tried doing this way and find it more cleaner and easier:).
- Fry the pakoras on medium flame till golden in colour,don’t over cook them otherwise they may become hard.Drain and keep aside to cool down a bit .
- Then slice in medium size pieces,approx 3-4 pieces from a pakora.
For Making Kadhi-
- Take a big and wide pan and add curd, daal paste(A), 2 tbls of gram flour, mix well.
- Add 1.5 litre water, salt, black salt, turmeric, chilli powder, chopped green chilli and ginger.
- Mix well and boil for 5 minute on high flame, keep stirring, otherwise it will spill out from the pan.
- Lower the flame and cook for 15 minutes.the kadi may look thinner now, but after adding the pakora it will become thicker.
- Then add the pakora slices,cover and simmer for 20 minutes,keep stirring in between.
- When pakora become soft make the tempering-heat oil or ghee in a small pan, add cumin and asafoetida, when cumin start crackling add whole red chillies and cloves, switch off the flame and add kashmiri chilli powder and pour it over the boiling kadi.
- Remove the kadi from fire and add lemon juice and fresh coriander.
- serving suggestion-best with steamed rice , sookhi moong daal and roti.