How to make Sindhi Kadhi

This recipe is contributed by Member Barkha Khiara.

Main Ingredients : Split Pigeon Pea, Tomatoes (टमाटर)

Cuisine : Sindhi

Course : Dals and Kadhis

Sindhi Kadhi

Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to. 
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India. 
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.

For more recipes related to Sindhi Kadhi checkout Keoti Dal, Dal Dhokli, Dal Dhokli, Sabz Bahar Arhar Dal . You can also find more Dals and Kadhis recipes like Masoor Dal, Tur Dal Amti, Tomato saar, Methiwali Arhar Dal.

Sindhi Kadhi Recipe Card

Sindhi Kadhi
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Prep Time : 26-30 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sindhi Kadhi Recipe

  • Split Pigeon Pea 1/2 cup

  • Tomatoes 3 medium

  • Oil 3 tablespoons

  • Cumin seeds 3/4 teaspoon

  • Fenugreek seeds 1/4 teaspoon

  • Asafoetida a pinch

  • Gram flour 3 tablespoons

  • Ladyfingers trim ends and slit 6-8 small

  • Green chillies slit 2-3

  • Cluster beans trim ends 10-12

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Tamarind pulp 2 tablespoons

  • Curry leaves 7-8

Method

Step 1

Soak tuvar dal in two cups of water for about half an hour. Drain.

Step 2

Pressure-cook tuvar dal with halved tomatoes and two cups of water for three minutes or till done.

Step 3

Open lid once the pressure has reduced. Mash the dal well and pass through a strainer pressing the dal with the back of a ladle.

Step 4

Heat one tablespoon oil in a thick-bottomed vessel. Add half a teaspoon of cumin seeds and fenugreek seeds. You can also add asafoetida.

Step 5

When the cumin seeds begin to change color, add besan and roast for about five minutes. Add three cups of water, a little at a time and keep stirring to avoid lumps.

Step 6

Heat one tablespoon oil in another pan. Add ladyfingers and sauté for one to two minutes.

Step 7

Add green chillies and cluster beans and continue to sauté for two to three minutes.

Step 8

Add mashed tuvar dal to the kadhi. Add salt, red chilli powder, turmeric powder and mix. Add a little water to the tamarind pulp and add it to the kadhi. Add sautéed vegetables and mix.

Step 9

In another pan heat the remaining oil, add the remaining cumin seeds and curry leaves. When the cumin seeds change colour add it to the kadhi.

Step 10

Serve hot with steamed rice.

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