Rajgire Ki Kadhi Recipe - A special treat for those who fast

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rajgire ka atta(राजगिरे का आटा), Yogurt(दही)

Cuisine : Rajasthani

Course : Dals and Kadhis

Rajgire Ki Kadhi

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

You can also find more Dals and Kadhis recipes like Aamras Ki Kadhi, Peshawari Chana, Mooli Dal With Methi, Ma Chole Di Dal. Or try out these recipes from Rajasthani Cuisine like Tindli Chatpati, Rajasthani Dal, Gathia Ni Kadhi, Bhutta Ka Khees.

Rajgire Ki Kadhi Recipe - How to make Rajgire Ki Kadhi

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Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Rajgire ka atta 1/4 cup

  • Yogurt 2 cups

  • Ginger-green chilli paste 3/4 teaspoon

  • Sugar 3 teaspoon

  • Curry leaves 8-10

  • Salt to taste

  • Ghee 1 tablespoon

  • Cumin seeds 1/2 teaspoon

  • Fresh coriander leaves chopped optional 1 tablespoon

Method

Step 1

Whisk together rajgira flour and yogurt to make a smooth mixture. Add four cups of water, green chillli-ginger paste, sugar and curry leaves. Cook on medium heat, stirring continuously, till kadhi thickens.

Step 2

Add salt to taste. Heat ghee in a pan and add cumin seeds. When they begin to change colour, add it to the kadhi and mix well. Bring to a boil once and remove from heat. Serve hot garnished with chopped coriander leaves.

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