How to make SABUT MOONG KI KADHI - skk -

This kadhi is rich in protein thanks to the whole green gram plus it is delicious too

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole green gram (sabut moong), Buttermilk (छास)

Cuisine : Indian

Course : Dals and Kadhis


For more recipes related to SABUT MOONG KI KADHI - skk checkout Rajasthani Panchmel Dal - SK Khazana. You can also find more Dals and Kadhis recipes like Tomato Rasam - SK Khazana Recipe Varan Dali Sambare Dal Pakhtooni

SABUT MOONG KI KADHI - skk

SABUT MOONG KI KADHI - skk Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 7-8 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for SABUT MOONG KI KADHI - skk Recipe

  • Whole green gram (sabut moong) soaked overnight and drained 1 1/2 cups

  • Buttermilk 2 1/2 cups

  • Tata Sampann Fine Besan 2 tablespoons

  • Oil 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Fenugreek seeds 1/2 teaspoon

  • Asafoetida 1 pinch

  • Curry leaves 4-5

  • Garlic paste 1 teaspoon

  • Small onion finely chopped 1

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Red chilli powder 1 1/2 teaspoons

  • Coriander powder 1 teaspoon

  • Dried fenugreek leaves (kasuri methi) 1 teaspoon

Method

Step 1

Heat oil in a non-stick pan, add cumin seeds, fenugreek seeds, asafoetida, curry leaves and garlic paste, mix and sauté till lightly browned.

Step 2

Add onion, mix and sauté till golden brown. Add green grams, turmeric powder, salt, red chilli powder, coriander powder, mix well, cover and cook for 2 minutes.

Step 3

Take buttermilk in a bowl, add Tata Sampann Fine Besan, whisk well till no lumps remain.

Step 4

Pour this mixture into the pan, keep stirring and cook till the mixture comes to a boil.

Step 5

Add dried fenugreek leaves, mix well and cook for 1-2 minutes.

Step 6

Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.