Pre-preparation

• Wash and soak chick peas and cow peas overnight.
• Peel potato and yam and chop into big cubes.
• Peel and make 2 inch pieces of drumsticks.
  
• Destring the cluster beans and chop into 2.5 inch pieces.
  
• Trim the ends of okra, slit lengthwise and chop into 2 inch pieces.
  
• Chop green chilies.
  

  *Use the hot variety of green chilies as red chili powder is not used in the kadhi.
  

Procedure -

For Moong -

• Wash and soak green moong in enough water for 1/2 hour.
  
• Boil water in a big pan and add moong, curry leaves,chopped green chilies,turmeric,salt and asafoetida. Boil on medium heat.
• Cook till done, then strain the moong and keep aside the water(A)
  
• Add some plain water in moong water-A , to make it 5 cups.
• Take the boiled moong in a heavy bottom pan, add 2 tsp ghee and simmer it for 2-3 minutes.

For Kadhi tadka :

• In a big and wide pan add ghee and then add cumin and fenugreek and cook on a low flame.
  
• When cumin starts crackling add green chilies, dry red chilies and curry leaves and then add asafoetida.
  
• When cumin starts crackling add green chilies, dry red chilies and curry leaves and then add asafoetida.
  
• When cumin becomes golden, add cluster beans, chickpeas and cow peas and saute for a minute.
• Now add the strained moong water, chopped yam, black kokum, brown kokum and ginger.
  
• Let it cook on medium heat for around 20 minutes .
  
• Mix gram flour with 1 cup water and then mix approx 2 litre water in it.
  
• Add this gram flour water in the pan, cook for approx 5-8 minutes on high heat till it starts boiling. Keep stirring.
  
• Now add drumstick pieces, potato cubes,few curry leaves, turmeric, salt and tamarind pieces.
  
• Cook on medium heat for around 40 minutes on medium heat.
  
• Now add jaggary, chopped okra, banana pieces and the banana peel.
  
• Cover the pan and simmer for 15 minutes
  
• Add fresh coriander and lemon juice(if needed)
  
• Serve hot.
  
• Serving Suggestions - Serve both Kadhi and Moong together with steamed rice, aloo tuk and papad.